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Crab Stuffed Salmon Pinwheels Recipe

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4.1 from 13 reviews

Crab Stuffed Salmon Pinwheels are an elegant and flavorful seafood dish featuring tender Atlantic salmon rolled around a savory crab meat stuffing with sautéed vegetables, mayonnaise, and Italian breadcrumbs. Baked to perfection, these pinwheels combine creamy, tangy, and fresh herb flavors and make an impressive main course for any dinner occasion.

Ingredients

Salmon and Seasoning

  • 2 pounds center-cut Atlantic salmon, skin removed
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Stuffing

  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • ¼ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced green bell pepper
  • ¾ cup mayonnaise
  • ¾ cup plain Italian breadcrumbs
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ pound lump crab meat
  • 1 teaspoon paprika
  • 3 tablespoons chopped flat leaf parsley, divided
  • 2 tablespoons chopped chives, divided

Instructions

  1. Preheat Oven: Heat the oven to 400ºF (200ºC) to prepare for baking the pinwheels.
  2. Sauté Vegetables: Heat a large sauté pan over medium heat and add the olive oil, warming it through. Add the butter and let it melt. Add the diced yellow onion, celery, and green bell pepper. Sauté until the vegetables become tender, approximately 6 minutes. Remove from heat and allow to cool slightly.
  3. Prepare Crab Filling: In a large bowl, combine the sautéed vegetables, mayonnaise, Italian breadcrumbs, lemon juice, and Worcestershire sauce. Gently fold in the lump crab meat to keep some pieces intact for texture.
  4. Prepare Salmon: If the salmon is uneven, trim the higher side to create an even thickness. Cut the salmon in half lengthwise and season both pieces with kosher salt and freshly ground black pepper.
  5. Assemble Pinwheels: Divide the crab mixture evenly over the two salmon pieces, spreading it out uniformly. Starting from the wider side, tightly roll each salmon piece into a pinwheel shape. Use toothpicks if needed to secure the rolls. Cut each roll in half to yield four thinner pinwheels.
  6. Bake: Place the salmon pinwheels on a baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the salmon is just cooked through and flakes easily with a fork.
  7. Garnish and Serve: Remove toothpicks and garnish the pinwheels with the remaining chopped parsley and chives. Serve hot and enjoy.

Notes

  • Use fresh lump crab meat for best flavor and texture.
  • To keep the crab pieces intact, gently fold instead of stirring vigorously.
  • Pinwheels can be secured with toothpicks to maintain shape during baking.
  • Leftover top trim of salmon can be used in salads or other dishes.
  • Adjust seasoning to taste before baking.

Find it online: https://yumntasty.com/crab-stuffed-salmon-pinwheels-recipe/