Ingredients:

  • 8 oz lump crab meat, picked over for shells
  • 4 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup breadcrumbs
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • Salt to taste
  • Pepper to taste
  • 4 salmon fillets, skinless
  • 1 tbsp olive oil
  • 1 lemon, sliced for garnish
  • Fresh parsley for garnish
  • Optional: 1/2 tsp garlic powder

Instructions:

  1. In a mixing bowl, combine cream cheese, mayonnaise, and Dijon mustard; whisk until smooth.
  2. Gently fold in lump crab meat, breadcrumbs, parsley, Old Bay seasoning, salt, and pepper until combined.
  3. Chill the filling for 30 minutes to firm it up.
  4. Preheat the oven to 375°F (190°C).
  5. Pat the salmon fillets dry and place them skin-side down on a baking dish, lightly brushed with olive oil.
  6. Create a pocket in each salmon fillet and fill it with the crab mixture.
  7. Bake for 25-30 minutes or until salmon is cooked through (145°F / 63°C). Optionally broil for an additional 2-3 minutes.
  8. Garnish with lemon slices and parsley, serve immediately.