Crab Stuffed Salom with a Cajun Cream Sauce
One of my favorite things to buy from the grocery store is pre-made seafood stuffed salmon! Here lately, when I can find salmon on sale, I just make it with my easy Crab Stuffed Salom recipe! Enjoy!
Ingredients
- 4 6-8 oz Salmon Filets
- 1 Tbsp Butter
- 1 Diced Shallot
- 1/2 Diced Green Bell Pepper
- 5 Diced Mushrooms
- 1 Tbsp Garlic
- 1/4 tsp Salt, Pepper, and Garlic Each
- 10 Butter Crackers Smashed
- 1 Lemon Juice
- 3 Tbsp Mayo
- 2 Tbsp Blacken Seasoning
- 1 Tbsp Tony's Chacheres Herbs and Spices
- 1 Tbsp Lemon Pepper Seasoning
- 1/2 Cups Crab (Imitation, Lump, or Claw Meat)
Salmon Seasoning
- 1 Tbsp Each Blacken, Lemon Pepper, and Herbs n Spices
- 2 Tbsp Olive Oil
Cajun Cream Sauce
- 6 Tbsp Butter
- 1 Tbsp each Blacken, Lemon Pepper, and Herbs n Spices
- 1 Cup Heavy Cream
Instructions
- Preheat your oven or grill to 400 degrees.
- In a small pan over medium heat, add 1 tablespoon of butter, shallot, bell peppers, and mushrooms. Sauté until soft about 5 minutes.
- Add garlic. Cook for a minute then add your butter crackers. Toast for another 2-3 minutes. Move to a bowl to cool down.
- Add lemon, mayo, seasonings, and crab to the mixture. Combined.
- Place your salmon on a sheet pan. Cut an opening in the middle of your salmon but do not cut all the way through the bottom or to the edge. You want to create a pouch for the stuffing.
- Pour the olive oil over the salmon and rub it in. Add all the ingredients to a small bowl and combined, then sprinkle over salmon.
- Stuff each salmon with ¼ of the stuffing.
- Place in a preheated oven for 16-18 minutes or until you reach an internal temperature of 130-140.
- Squeeze a ½ of lemon over your salmon.
Cajun Cream Sauce
- In a pan over medium heat, add your butter and shallots. Cook for 3-4 minutes.
- Add your seasonings and heavy cream. Bring to a simmer.
- Pour over salmon.
- This goes great over some wild or white rice and some roasted asparagus.