Crab Stuffed Salmon Rounds
🟡 Difficulty Level: Intermediate
⏱️ Cooking Time: 25 min prep + 17 min bake = ~42 minutes total
👥 Servings: 4
Elegant yet easy to prepare, these crab-stuffed salmon rounds combine tender salmon with a rich, savory crab and spinach filling. Perfect for special dinners or to impress guests with a restaurant-quality meal made at home.
🛒 Ingredients
- 4 salmon steaks, deboned*
- 1½ tsp salt
- 1 tsp paprika
- 1 tsp Aleppo or crushed red pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg
- 2 tbsp lemon juice
- ¼ cup butter, melted (divided use)
- ¼ cup breadcrumbs
- 3 tbsp fresh parsley, chopped
- ½ cup frozen spinach, thawed and drained
- 8 oz crab meat
*Ask your fishmonger to remove the salmon’s rib bones, backbones, and pin bones.
🍳 Used Equipment
- Oven (preheated to 400°F / 200°C) :
- Mixing bowls (small and medium) :
- Sharp knife :
- Kitchen twine (20-inch pieces) :
- Baking tray (or dish) :
- Pastry brush or spoon (for butter) :
- Measuring cups and spoons :
👨🍳 Step-by-Step Instructions
Step 1 : Prepare the Salmon
- Preheat the oven to 400°F (200°C).
- Ask your fishmonger to remove all bones. Using a sharp knife, carefully separate the skin from one of the belly flaps, leaving it attached to one side.
Step 2 : Mix the Seasoning
- In a small bowl, combine salt, paprika, Aleppo pepper, garlic powder, and onion powder.
- Use half of this seasoning to coat the salmon steaks on both sides.
Step 3 : Make the Crab Mixture
- In a medium bowl, whisk together the egg, remaining seasoning, lemon juice, and 2 tbsp melted butter.
- Add breadcrumbs, parsley, spinach, and crab meat. Mix gently until just combined, don’t overmix to keep the crab texture intact.
Step 4 : Stuff the Salmon Rounds
- Lay out each salmon steak flat. Spread about 1 tablespoon of the crab mixture onto the belly flap with the attached skin.
- Curl the other belly flap toward the center, wrapping it with the crab filling. Close the round by wrapping the detached skin around the outside.
- Secure each round with a 20-inch piece of kitchen twine to hold it together.
Step 5 : Fill and Bake
- Place the salmon rounds on a lined baking tray.
- Fill the center of each round with a few teaspoons of remaining crab mixture, then top with an extra scoop.
- Bake for 15–17 minutes, depending on your preferred salmon doneness (15 min = medium, 17 min = fully cooked).
Step 6 : Finish and Serve
- Remove from the oven, discard the twine, and brush the tops with the remaining melted butter.
- Garnish with fresh parsley or a lemon wedge before serving.
💡 Tips for Best Results
- Use fresh crab meat for the best flavor and texture; canned crab can make the filling watery.
- Make sure the spinach is well-drained — squeeze out excess moisture to avoid soggy filling.
- Chill the crab mixture for 10 minutes before stuffing if it feels too loose.
- To prevent overcooking, remove salmon from the oven as soon as it flakes easily with a fork.
🧾 Nutrition Facts
(based on 4 servings, assuming 8 oz salmon per serving and 8 oz total crab)
Calories: ~510 kcal
Protein: ~46 g
Fat: ~28 g
Saturated Fat: ~9 g
Carbohydrates: ~12 g
Fiber: ~1 g
Sugars: ~1 g
Sodium: ~950 mg
⚠️ Nutrition values are estimates and may vary based on the type of salmon and crab used.
⚠️ Common Mistakes to Avoid
- Overstuffing the salmon — too much filling can cause it to burst open while baking.
- Not draining spinach well — extra water will dilute the flavor and texture.
- Skipping the twine — this step helps the salmon keep its round shape during baking.
- Using cold butter for the mixture — melted butter binds everything better and gives a moist finish.
- Overbaking — salmon dries out quickly; remove as soon as it’s opaque and flakes easily.
❓ FAQ
1) Can I use lump crab meat from a can instead of fresh crab?
Yes — canned or lump crab works in a pinch, but drain well and gently fold it in so the filling doesn’t become watery. Fresh or refrigerated crab has a nicer texture and flavor.
2) How far ahead can I prepare the filling and the rounds?
You can make the crab mixture up to 24 hours ahead (covered, refrigerated). Stuff the rounds and keep them chilled until ready to bake—bring them to fridge temperature before baking for even cooking.
3) What’s the best way to tell when the salmon is done?
Bake until the salmon is opaque and flakes easily with a fork, or use an instant-read thermometer: 57–60°C (135–140°F) for medium, 63–65°C (145°F) for well done. Residual heat will continue to carryover cook while resting.
4) Can I make these without tying with twine?
Yes—if you’re careful you can press and fold the flaps to hold the stuffing, but twine ensures the round keeps shape and prevents the filling from spilling during baking.
5) Can I freeze the assembled rounds? How to reheat?
Freeze assembled (but unbaked) rounds on a tray until solid, then wrap/pack. Bake from frozen adding ~8–12 minutes to the bake time at 400°F (200°C), or thaw overnight in the fridge and bake as directed. Reheat cooked leftovers gently in a 160°C/325°F oven.
6) Any good substitutions for ingredients?
- Swap crab for shrimp or lobster (chopped), or use a seafood mix.
- Use panko instead of breadcrumbs for lighter texture.
- Swap Aleppo pepper with smoked paprika + pinch of chili flakes if unavailable.
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