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!

Course Main Course

Cuisine American, Cajun

Keyword Salmon, Sauce, Seafood, Shrimp, Stuffed

Prep Time 30

Cook Time 20

Total Time 50

Servings 4 people

Calories 180kcal

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.