Cajun Blackened Crab Stuffed Salmon over Jasmine Rice & Broccolini
This Cajun blackened crab stuffed salmon is a bold, high-protein meal that feels restaurant-quality but is easy to make at home. Juicy salmon filled with creamy crab stuffing pairs perfectly with fluffy rice and roasted broccolini for a flavorful, balanced dish.
Ingredients
Method
- Cook the Rice: Rinse jasmine rice until water runs clear. Combine rice, water or broth, and salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff.
- Roast the Broccolini: Preheat oven to 400°F. Toss broccolini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 12–15 minutes until tender-crisp.
- Make the Crab Stuffing: In a bowl, mix crab meat, cream cheese, mayonnaise, parmesan, green onion, Cajun seasoning, and lemon juice until combined.
- Prepare the Salmon: Pat salmon dry. Carefully cut a slit lengthwise in each fillet to create a pocket. Stuff each fillet with crab mixture.
- Cook the Salmon: Brush salmon with olive oil and season generously with Cajun seasoning. Heat a skillet over medium-high heat and sear salmon skin-side down for 3–4 minutes. Flip gently, then transfer to the oven and bake at 400°F for 8–10 minutes until cooked through.
- Assemble the Plate: Serve salmon over jasmine rice with roasted broccolini on the side. Garnish with lemon wedges and fresh parsley.
Nutrition
Notes
- Store salmon, rice, and broccolini separately for best texture
- Reheat salmon gently to avoid drying it out
- Make crab stuffing ahead to save time
- Use leftover salmon for wraps or salads
- Swap rice for cauliflower rice for a lower-carb option
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