Jumbo Crab Stuffed Salmon
This Crab Stuffed Salmon brings restaurant-quality flavor right to your kitchen. Tender, seasoned salmon is stuffed with a creamy jumbo lump crab filling, brushed with garlic butter, and finished with a silky homemade lemon cream sauce. Cooked in the Typhur Sync Oven with its built-in wireless probe, you get perfectly cooked salmon without the guesswork. It’s an elegant, flavor-packed dinner perfect for date night, special occasions, or whenever you’re craving something a little extra special!
Servings: 4
Ingredients
Juicy Salmon
- 8-12 oz salmon fillet skin removed
- 2 tbsp olive oil
- 1 tsp garlic grated or paste
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
Jumbo Lump Crab Filling
- 8 oz jumbo lump meat
- 8 oz crab meat
- 8 oz cream cheese softened 1/2 cup mozzarella, shredded
- 1/2 cup gouda cheese
shredded
- 1/4 cup bell peppers chopped
- 1/4 cup shallot minced
- 2 tbsp parsley freshly chopped
- 1 tbsp chives chopped
- 1 tsp garlic paste or minced
- 1 tsp old bay
- 1 tsp black pepper
Lemon Cream Sauce
- 2 cups heavy cream
- 1/4 cup shallot minced
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- 1 tsp garlic grated or paste
- 1/2 tsp black pepper
- Salt to taste
Garnish
- Garlic butter
- Parsley freshly chopped
- Lemon wedges
Instructions
Jumbo Lump Crab Filling
- Combine everything in a bowl listed under “Jumbo Lump Crab Filling” EXCEPT for the jumbo lump crab meat.
- Mix thoroughly until well combined.
- Once combined, gently fold in the jumbo lump crab meat.
- Be cautious not to break up the crab meat too much. It is vital to be gentle at this step.
Juicy Salmon
- Make a shallow cut the length of the fillet to create an opening down the middle.
- Season the salmon fillet with everything listed under “Juicy Salmon” and mix until completely covered.
Lemon Cream Sauce
- To a pan over medium heat, add butter and shallots. Cook down the shallots until they start to become translucent, about 4-5 minutes. Follow that by garlic and cook until fragrant. Then, add the heavy cream and lemon zest. Stir and allow the sauce to thicken. Once it’s thick and can coat the back of a spoon, season with black pepper and salt to taste. Set aside.
Assemble
- Typhur Sync Oven Instructions
- Preheat oven to 375°F.
- Stuff the jumbo lump crab filling into the opening of the salmon. Arrange the stuffed salmon fillet on the baking sheet and brush with garlic butter. Insert the probe into the thickest part of the salmon to ensure an accurate cook.
- Bake for 15-18 minutes until golden brown.
- Once the salmon reaches 145°F, you’ll be notified by the oven and this will be the perfect time to remove it from the oven.
- Brush with more garlic butter and a heavy drizzle of the lemon cream sauce. Garnish with freshly chopped parsley and enjoy!