Crab-Stuffed Salmon

Ingredients

• 1½ lb salmon fillets, skin-on or off
• 8 oz lump crab meat
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• 1 lemon, zest and juice
• 2 tbsp green onion, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp garlic powder
• ½ tsp old bay seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp butter, melted
• 2 tbsp Panko breadcrumbs (optional)

Steps

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. In a medium bowl, combine cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, green onion, parsley, garlic powder, Old Bay seasoning, salt, and pepper. Gently fold in the crab meat.
3. Pat salmon fillets dry. Cut a slit lengthwise into each salmon fillet, creating a pocket, but do not cut all the way through.
4. Evenly spoon the crab mixture into the pockets of each salmon fillet. Drizzle the salmon with melted butter and squeeze fresh lemon juice over the top. Optionally, sprinkle with Panko breadcrumbs.
5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the stuffing is golden brown.
6. Serve immediately, garnished with extra fresh parsley if desired.