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Perfect Crab Stuffed Salmon Pinwheels

crab stuffed salmon pinwheels - featured image
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Flaky, buttery salmon wrapped around a creamy crab filling with hints of dill and lemon, perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 2 large skinless salmon fillets (about 1 to 1.5 pounds / 450-680g)
  • 1 cup lump crab meat, drained (fresh or canned)
  • 4 ounces (115g) cream cheese, softened
  • Zest of 1 medium lemon
  • 2 tablespoons fresh dill, finely chopped (or substitute fresh parsley)
  • 2 stalks green onions, thinly sliced
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, gently mix lump crab meat, softened cream cheese, lemon zest, chopped dill, green onions, and minced garlic. Season with salt and black pepper. Fold carefully to keep crab chunky and cream cheese evenly distributed.
  3. Lay salmon fillets flat on a clean surface. If uneven, gently pat with a meat mallet wrapped in plastic wrap to even thickness. Brush each fillet lightly with olive oil and sprinkle with salt and pepper.
  4. Divide the crab mixture evenly over each salmon fillet, spreading in a thin, even layer, leaving about ½ inch border on edges.
  5. Starting from the long edge, roll each fillet into a tight log using plastic wrap to help roll smoothly and keep tight. Twist ends of plastic wrap to hold shape and refrigerate for 15 minutes to firm up.
  6. Remove plastic wrap and slice each roll into 1-inch thick pinwheels using a sharp knife. Arrange pinwheels cut side up on the lined baking sheet.
  7. Bake in preheated oven for 15-20 minutes until salmon is cooked through and edges turn golden. Internal temperature should reach 145°F (63°C).
  8. Let pinwheels rest for 5 minutes on baking sheet before transferring to serving platter.

Notes

Use fresh, firm salmon fillets for best rolling results. Chill rolled salmon before slicing to keep shape. Use a sharp knife dipped in hot water for clean slices. Can substitute cream cheese with dairy-free spread for dairy-free version. Crab meat can be replaced with cooked shrimp or canned tuna. Pinwheels can be assembled ahead and refrigerated up to 24 hours before baking.

Nutrition

Keywords: salmon pinwheels, crab stuffed salmon, seafood appetizer, easy dinner recipe, party food, quick salmon recipe

Find it online: https://emacrave.com/perfect-crab-stuffed-salmon-pinwheels-easy-recipe-to-impress-guests/