Main Dishesbellyfull5.0
Crab Stuffed Salmon
Beautiful fresh salmon fillets are stuffed with an incredible creamy wild rice herb and crab mixture. This Crab Stuffed Salmon recipe is easy enough for a weeknight meal and elegant enough for a small dinner party!
👥 6 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 20 min🔥 Cook: 22 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Cook wild rice according to package directions.
2
Preheat oven to 375 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
3
In a large bowl, stir together the cream cheese, butter, garlic, and Italian herbs until smooth and combined. Gently fold in the cooked wild rice and crab until combined.
cream cheese (, softened to room temperature (block style, not whipped))1 tablespoongarlic (, minced)1 clovedried Italian herbs1 teaspooncrab (real crab meat or imitation, diced finely)4 ounces
4
Cut a pocket horizontally in each salmon fillet to within a 1/2-inch of the opposite side, being careful not to cut all the way through. Fill with the wild rice mixture; secure with toothpicks.
5
Place fillets on the baking sheet. Brush with the olive oil, then sprinkle with the salt and dill.
6
Bake for ⏱️ 18-22 minutes or until the fish just begins to flake easily with a fork.
7
Discard toothpicks and serve.
8
NOTE: For more information, helpful tips, and storage information, please refer to the full article.
Nutrition Facts
calories
126 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
310 mg
protein Content
3 g
cholesterol Content
10 mg
carbohydrate Content
14 g
saturated Fat Content
2 g
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