Crab Stuffed Salmon (Costco Copycat)

crab stuffed salmon next to leafy greens on a white plate

4.71 from 24 votes

Crab Stuffed Salmon (Costco Copycat)

Crab stuffed salmon is a perfect copycat version of the Costco entree. This stuffed seafood dish makes a yummy everyday splurge dinner but is fancy enough to serve for a holiday or special occasion.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Entree, Main Course, Seafood

Cuisine: American

Servings:

Calories: 566kcal

Author: Meaghan @ 4 Sons R Us

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 imitation 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

US Customary - Metric

Instructions

To a large bowl add of the ingredients except the water and salmon. Stir together until evenly combined.
1/2 cup cooked white rice, 1 cup panko bread crumbs, 1/4 cup mayo, 1 egg, 4 sticks imitation crab, 1 cup cooked shrimp (tail off), 1 tsp extra virgin olive oil, 1 tsp dill, 1 tsp paprika, 1/2 tsp each salt & pepper
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.
water
Slice a slit lengthwise down the middle of the top of each salmon filet.
3-4 2" thick salmon filets
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 in the stuffing is optional, though recommended.
You can use real crab in place of imitation, 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.
Worried about keeping the salmon moist? Let the salmon sit on your counter for 10 to 20 minutes prior to cutting prepping it. If it's not super cold when it goes into the oven, it will hold on to more of its moisture.
Covering it with foil will also help lock moisture in, though you'll want to uncover it halfway through so the stuffing has a chance to get a little golden.

Nutrition