Crab Filled Smoked Salmon

Looking to wow friends or just treat yourself to an outrageously tasty seafood feast? This smoked crab stuffed salmon is pure show-off material you can pull off at home. Every piece of salmon gets loaded with a creamy, crabby, herby center with just the right amount of spice. Slow smoking ramps up those flavors so even a random weeknight suddenly feels special.

This dish started popping up at family parties after we hauled home a huge crab catch from the shore. Now, whenever there’s a crowd, everyone starts hinting if I’ve got enough salmon to make it again.

Irresistible Ingredients

• Butter: melts into the sauce for lots of silky flavor; use unsalted to fine tune the taste
• Lemon zest: wakes up the sauce with a pop of citrus and nice aroma
• Garlic paste: smooth and mellow garlic detail for the sauce with no sharpness
• Heavy cream: thickens up the sauce and turns it ultra rich
• Lemon juice: brings a bright kick that balances the stuffing’s creaminess
• Extra Creole seasoning: ties the flavors together in the sauce
• Lemon wedges: squeeze one over at the table for a bit of zippy freshness
• Mayonnaise: pulls the stuffing together with a fresh tang—grab a good mayo if you can
• Olive oil: keeps the salmon juicy and helps the surface crisp—bonus points for extra virgin
• Dijon mustard: gives the filling just a touch of tangy depth
• Bread crumbs: hold that crab mixture together and give a little crunch; try panko for more texture
• Cream cheese: everything gets creamy and stays together—full-fat is best
• Mozzarella cheese (if you want): bonus cheesy melt, totally up to you
• Lump crab meat: this is what makes the stuffing extra luxe—fresh is best, but drained pasteurized works
• Salmon fillets: six to eight ounces each; go for boneless, skin-on for easier prep and tastier results
• Salt and pepper: your basic flavor boosters—use flaky salt if you have it for texture
• Worcestershire sauce: adds depth and keeps crab from being too sweet
• Green onions: snappy and fresh, perfect in the stuffing
• Fresh parsley: any kind—flat or curly—brings a leafy freshness
• Garlic powder: enough to scent the filling, not overpower it
• Tony’s Creole or seafood seasoning: dials up smoky spice—pick a low sugar blend for best results

Easy How-To Steps

Serve Up:

Once out of the smoker, let the fish take a five-minute breather so those juicy bits stay put. Spoon plenty of that warm garlic lemon sauce over each piece. Toss a lemon wedge on the plate and dig in.

Mix Up the Crab Filling:

In your biggest bowl, gently fold together the crab, cream cheese, bread crumbs, mayo, mozzarella (if you want gooey cheese), mustard, Worcestershire, green onions, parsley, garlic powder, creole seasoning, and lemon juice. Don’t mash it, just mix. Taste and sprinkle in more salt or heat if you love it bolder.

Fire Up the Smoker:

Set your smoker to two two five Fahrenheit. Toss in alder or apple wood chips so it’s sweet but not overpowering. Prep the racks with nonstick spray or a silicone liner to make clean-up a breeze.

Fill Up the Salmon:

Spoon a generous heap of crab filling into the pocket inside each fillet. Gently press to keep it snug. Don’t cram too much or you’ll have escapees—lightly press the edges so the filling holds thanks to all that moisture.

Get the Salmon Ready:

Grab a sharp knife and slice a fat pocket along the middle of each fillet, but stop before you cut through. Try to keep it roomy enough to fit all that stuffing. Brush some olive oil on each fillet and season with salt and pepper. Leave them for later while you prep the filling.

Smoke That Salmon:

Put the stuffed salmon skin-side down on the smoker. Leave gaps so the smoke can actually do its thing. Cook for 45 to 60 minutes, ‘til the thickest part hits 145 degrees F inside. At the halfway spot, baste them with more olive oil or melted butter to keep things juicy and help brown that top.

Whip Up the Lemon Sauce:

While the fish finishes, melt butter in a tiny saucepan or zap it in the microwave. Whisk in heavy cream, garlic paste, lemon zest, and a touch of Creole seasoning. Stir until just hot and blended, then set aside for pouring over.

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Every time I make this, it takes me back to grabbing crabs by the handful as a kid on the coast. That kind of hands-on fun mixed with a cozy dinner always brings out big smiles. I always look forward to the green onions—they nail the freshness in the filling.

Keep It Fresh

Got leftovers? Wrap each stuffed piece in plastic and seal in a tight-lid container. They keep fine in the fridge for two days. If you need to store them longer, lay out in a freezer bag so nothing sticks together and stash for up to a month. Warm back up gently in the oven at 300 degrees with foil on top so the salmon doesn’t dry out.

Swap-Out Ideas

No fresh crab around? Use a can—just drain it really well. Panko works in place of regular bread crumbs for extra crunch. If you’re out of cream cheese, mascarpone or even super thick Greek yogurt (plus a splash of lemon) will hold it all together in a pinch.

How to Plate

Slice and lay over a handful of baby spinach or peppery arugula. The lemony sauce goes great with fresh salad greens or barely-buttered green beans. Want something more filling? Pile it next to roasted potatoes or sweet summer corn. Feeding a party? Slice each fillet into three for tiny, fancy bites.

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Where This Dish Comes From

Packing seafood with more seafood has roots in the earliest coastal kitchens of America—zero shortage of shellfish back then. Smoked salmon itself goes way back in both native and European cooking. Nowadays, dishes like this tip their hat to old traditions, while letting each cook riff on flavors and seasonings. Everybody’s got a secret stuffing blend in their family, it seems.

Recipe FAQs

→ What salmon type is best for this meal?

Choose skin-on, boneless fillets like sockeye or Atlantic salmon to hold the crab filling firmly and stay moist while smoking.

→ Can I use other fish instead?

Yes! Thicker white fish such as halibut or cod work too, but the texture will vary, and cooking time might need adjusting.

→ Is prepping the crab filling early okay?

Absolutely! Mix the filling ahead, several hours max, and keep it cool until you're ready to stuff the salmon.

→ What wood chips go well with this?

Try alder or applewood for a subtle, slightly sweet flavor that complements the seafood perfectly without overpowering it.

→ Serve the garlic lemon sauce warm or chilled?

Warm is best! Pour the sauce over while both the fish and sauce are nice and toasty for the best flavor pairing.

→ What sides work alongside this dish?

Pair with light sides like roasted veggies, fresh salads, or even a simple pilaf to balance the richness of the salmon.