Crab imperial stuffed salmon

Calling all seafood-lovers! This restaurant-quality crab-stuffed salmon can be made at home in under 40 minutes and tastes just like the real deal. The key to creating this luxurious dish at home is starting with great seafood. Thick salmon fillets and jumbo lump crab meat are the stars. This recipe adds just enough to elevate their flavors without overpowering the fresh seafood taste.

Oh, wow! This crab stuffed salmon is amazing! Those of you my age, do you remember the stuffed fish at Steak and Ale! I ate that every time I was there! I can't remember if it was flounder or salmon, but it was stuffed with crab and delicious!

Enjoy a burst of flavors with this crab and shrimp stuffed salmon! With creamy boursin cheese, succulent shrimp and crab, it turns the delicate salmon into a fantastic meal.

Jumbo lump crab meat coated in a creamy imperial sauce. Perfect as a side dish, steak topper, or main course.

Plump, succulent shrimp lovingly stuffed with a delectable mixture of fresh crab meat, aromatic herbs, and a touch of seasoned breadcrumbs. Each bite is a harmonious union of delicate flavors, with the sweet shrimp perfectly complementing the rich and savory crab filling. Baked to golden perfection.

Crab Stuffed Salmon Recipe ( + Video) - Cooked by Julie

When it comes to stuffed salmon, this salmon stuffed with crabmeat, spinach and cream cheese from Ask Chef Dennis is an over-the-top delicious and restaurant-style dish you can easily make in your home kitchen. Trust me it takes salmon to a whole new level! This is family-approved and the perfect recipe for entertaining. Try this today!

Indulge in a culinary masterpiece with our Cream Cheese and Spinach Stuffed Salmon recipe. This savory delight combines the rich creaminess of cream cheese with the fresh earthiness of spinach, all enveloped in tender salmon fillets. Our Stuffed Salmon with Cream Cheese and Spinach is not only visually stunning but also a sensation for your taste buds. Impress your dinner guests or treat yourself to a gourmet meal at home.

Back in the early 1980's, a couple in our Penn State tailgate group introduced Joe and I to crab imperial. Until that Fall Saturday morning, I had never even heard of it, let alone tasted it. We were at a pre-game brunch hosted in the home of folks I barely knew, and, we weren't even official members of this tailgate group yet. The hostess served it piping hot in a large, shallow oval dish, as a dip with crackers. I fell in love with it immediately. I wish I would have been bold enough to…

Chesapeake Bay Crab Imperial Casserole Ingredients: 1 pound jumbo lump crab meat dash of pepper 1/8 teaspoon salt 1 large egg 1 teaspoon Old Bay seasoning 1 teaspoon Worcestershire sauce 1/2 cup mayonnaise Directions:. Mix crab meat, egg, salt, pepper, Old Bay, Worcestershire sauce and the mayonnaise in a bowl. Transfer mixture to a 1 quart casserole. Cook in a 375 degree oven for 25 minutes. Sprinkle with paprika.