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!
Prep Time: 20mins
Cook Time: 22mins
Total Time: 42mins
1/2cupuncooked wild rice
1tablespooncream cheese, softened to room temperature (block style, not whipped)
1tablespoonunsalted butter, softened to room temperature
1teaspoondried Italian herbs
4ouncescrab(real crab meat or imitation, diced finely)
6(8-ounce)salmon fillets(1 1/2-inch thick)
1 1/2tablespoonsextra virgin olive oil
1 1/4teaspoondried dill
Cook wild rice according to package directions.
Preheat oven to 375 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
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.
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.
Place fillets on the baking sheet. Brush with the olive oil, then sprinkle with the salt and dill.
Bake for 18-22 minutes or until the fish just begins to flake easily with a fork.
Discard toothpicks and serve.
NOTE: For more information, helpful tips, and storage information, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.