Crab stuffed salmon is a perfect copycat version of the Costco treat. This stuffed seafood dish makes a yummy everyday splurge dinner but is fancy enough to serve for a special occasion.
Guys.
I really love Costco.
A lot. Like sometimes I even joke that they ‘sponsor’ my life.
It’s no secret that I live for the aisles of discounts and delicious ready made meals.
The Costco crab stuffed salmon is one of my hands down favorites.
With buttery salmon and a rich crab and shrimp filling, it is a knock your socks off treat that you can serve anytime you feel like indulging a little.
It’s perfect for Valentine’s Day, as an alternative main dish on Christmas or Easter, and always requested for anniversaries and birthdays.
When you make it, you’ll see why!
Ingredients
To make this you’ll need:
- Salmon filets– They should be about 2 inches thick.
- Rice– Just a little cooked white rice.
- Breadcrumbs– Technically the recipe calls for Panko breadcrumbs but if you don’t have any you could sub in boxed stuffing mix.
- Mayonnaise– Use real, full fat mayo and none of the low fat mayonnaise style dressing stuff.
- Egg– To bind the filling together
- Crab-To save money, I often use chopped imitation crab meat. You could absolutely splurge on the real stuff though.
- Shrimp– Make sure they are tail off and dice them.
- Extra virgin olive oil– Don’t substitute another oil here.
- Spices– Dill, paprika, salt, and pepper
- Water– as needed
How to Make
You’ll never believe how easy it is to put together such an elegant dinner.
To do it, stir all of the ingredients together except the water and the salmon filets to make the stuffing.
Once everything is evenly combined, feel the stuffing. It should be just moist enough to form into balls that hold their shape. If too dry, add just enough water until this consistency’s reached.
Set the stuffing aside.
Then, slice a slit lengthwise down the middle of each salmon filet.
Divide the stuffing into 3 (or 4) equal portions depending on how many filets you are making and shape each into a ball.
Gently push one ball into the center of each slit to stuff it. The balls should fill the slit but still have plenty on top of each filiet.
Bake the stuffed salmon filets at 350° for 20 minutes.
Enjoy warm with your favorite sides.
Serving Suggestions
This is one of those entrees that really does steal the show.
I like to keep it simple and serve it with wild rice and steamed broccoli or asparagus.
You could also skip the rice and sub out mashed potatoes instead.
A simple side salad is also a great choice.
Can I make this ahead of time?
Yes! You can make the filling and stuff the salmon ahead of time.
Uncooked, the prepared filets can be stored in an airtight container in the refrigerator for up to 2 days.
Tips and Tricks
- Shrimp is optional, you could also use real crab if that’s what you prefer.
- if you want to give the stuffing an additional pop, add a teaspoon of lemon juice to the mix.
- The cut in the salmon should go from top to bottom, in the center of each filet, but not from end to end. You’ll want to leave roughly an inch in tact on each end, leaving you with a pocket like cavity.
Other Costco Copycat Recipes
This crab stuffed salmon is a delicious special occasion dinner. Make it and enjoy a splurge at home!
Looking for other Costco copycat recipes? Try these:
If you’ve tried this CRAB STUFFED SALMON, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crab Stuffed Salmon (Costco Copycat)
Ingredients
- 3-4 2" thick salmon filets
- 1/2 cup cooked white rice
- 1 cup panko bread crumbs
- 1/4 cup mayo
- 1 egg
- 4 sticks immitation crab chopped
- 1 cup cooked shrimp (tail off) diced
- 1 tsp extra virgin olive oil
- 1 tsp dill
- 1 tsp paprika
- 1/2 tsp each salt & pepper
- water as needed
Instructions
- To a large bowl, add of the ingredients except the water. Stir together until evenly combined.
- Feel the stuffing, it should be just moist enough to form into balls that hold their shape. If too dry, add just enough water until this consistency's reached. Set aside.
- Slice a slit lengthwise down the middle of the top of each salmon filet.
- Divide the stuffing into 3 (or 4) equal portions, shape each into a ball. Add one ball to the center of each slit in salmon filets. Gently push the stuffing down to fill the cavity, but do not pack it in there- you still want plenty left on top of the filet.
- Bake the stuffed salmon filets at 350° for 20 minutes.
- Enjoy warm with your favorite sides.
Notes
- Shrimp is optional, you could also use real crab if that's what you prefer.
- if you want to give the stuffing an additional pop, add a teaspoon of lemon juice to the mix.
- The cut in the salmon should go from top to bottom, in the center of each filet, but not from end to end. You'll want to leave roughly an inch in tact on each end, leaving you with a pocket like cavity.
Nutrition
Brittney Magnan says
I don’t eat fish but my husband really loved this recipe. He said it tastes like crab cakes in salmon, I followed the recipe and didn’t need to add any water, 5/5 stars.