Crab Filled Smoked Salmon (Print Version)

Flaky salmon stuffed with seasoned crab, lightly smoked, and topped with lemony garlic sauce.

# Ingredients:

→ Salmon

01 - 4 boneless salmon fillets with the skin on, each weighing 6 to 8 oz
02 - A little olive oil for brushing
03 - Salt as needed
04 - Black pepper to taste
05 - Lemon slices for serving

→ Crab Filling

06 - 1 pound of lump crab meat, either thawed or fresh
07 - 1/2 cup of softened cream cheese
08 - 1/4 cup of mayonnaise
09 - 1/4 cup of plain breadcrumbs
10 - 1/4 cup of shredded mozzarella (optional)
11 - 2 tablespoons Dijon mustard
12 - 1 tablespoon of Worcestershire sauce
13 - 2 tablespoons of finely chopped parsley, or 1 teaspoon dried
14 - 2 tablespoons of thinly sliced green onions
15 - 1 teaspoon of garlic powder
16 - 1 tablespoon of seafood seasoning, like Creole seasoning
17 - Juice from half a lemon

→ Garlic Lemon Butter Sauce (Optional)

18 - 1 stick of butter
19 - 1/3 cup of heavy cream
20 - 2 teaspoons of garlic paste
21 - Zest of 1 lemon
22 - Seafood seasoning, 1 to 2 teaspoons (e.g., Creole-style)

# Steps:

01 - Cut into the thickest part of each fillet to make a pocket, but don't slice through. Brush lightly with olive oil, then sprinkle salt and pepper over the top. Set them aside.
02 - Combine cream cheese, crab meat, breadcrumbs, mayonnaise, cheese, mustard, Worcestershire sauce, parsley, green onions, seasoning, lemon juice, and garlic powder in a bowl. Gently fold it together without breaking up the crab too much. Taste it and adjust the seasoning, if needed.
03 - Spoon the crab mixture into the pockets of the salmon. Press the edges closed slightly to keep the filling from spilling out.
04 - Heat the smoker to 225°F (107°C). A mild wood, like apple or alder, works well here.
05 - Place the stuffed salmon fillets skin-side down on the smoker rack. Let them cook there for about 45 minutes to an hour, or until they hit an internal temp of 145°F (63°C). Before finishing up, brush some olive oil or melted butter over them.
06 - Combine butter, heavy cream, garlic paste, lemon zest, and seafood seasoning while the salmon's cooking. Heat gently and stir everything together.
07 - After taking the salmon off the smoker, let it rest a bit. Serve warm with a squeeze of lemon and optional sauce on the side.

# Notes and Tips:

01 - Make sure the salmon is fully deboned before you begin.
02 - For stronger smoke flavor, add fresh wood chips halfway through cooking.

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