Ingredients
- 8 ounces Lump Crabmeat
- 4 Salmon Fillets
- 1 tablespoon Parmesan Cheese
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Seafood Seasoning
- 1 tablespoon Chopped Parsley
- 1 tablespoon Lemon Juice
- 2 Cloves garlic, minced
- 4 tablespoons unsalted butter softened
- Fresh Parsley for Serving
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish with olive oil.
- In a bowl, gently combine the softened butter, crabmeat, garlic, lemon juice, parsley, Old Bay, black pepper, and salt. Be careful not to break up the crab too much.
- Using a sharp knife, cut a pocket horizontally into the thickest part of each salmon fillet. Be careful not to cut all the way through.
- Divide the crab mixture evenly among the four fillets, gently spooning it into the pockets. Press the salmon closed around the filling.
- Place the stuffed salmon in the prepared baking dish. Brush the tops lightly with olive oil and bake for 20–25 minutes, depending on the thickness of the fillets, until the salmon reaches an internal temperature of 145°F.
- Garnish with fresh parsley and spoon with any left over melted butter.
