Crab and Shrimp Stuffed Salmon

Why Make This Recipe

Crab and Shrimp Stuffed Salmon is a delightful dish that brings together the rich flavors of seafood with the wholesome goodness of salmon. This recipe is perfect for a special family dinner or when you want to impress your guests. The creamy filling made from crab and shrimp takes an ordinary salmon fillet and turns it into a gourmet meal. Not only is it delicious, but it also looks stunning on the plate.

How to Make Crab and Shrimp Stuffed Salmon

Ingredients:

• 4 salmon fillets, skinless and boneless
• 1 cup cooked crab meat, shredded
• 1 cup cooked shrimp, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the crab meat, shrimp, cream cheese, mayonnaise, breadcrumbs, lemon juice, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Place the salmon fillets on a clean surface and make a pocket in each fillet by slicing horizontally, being careful not to cut all the way through.
4. Stuff each salmon pocket with the crab and shrimp mixture, ensuring it’s evenly filled.
5. Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
6. Drizzle a little olive oil over the salmon and season with additional salt and pepper if desired.
7. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Remove from the oven and let it rest for a few minutes before serving.

How to Serve Crab and Shrimp Stuffed Salmon

Serve the Crab and Shrimp Stuffed Salmon with a side of steamed vegetables or a light salad. A lemon wedge on the side can enhance the flavor even more. This dish looks beautiful when plated and is sure to be a hit at any meal.

How to Store Crab and Shrimp Stuffed Salmon

If you have leftovers, place the stuffed salmon in an airtight container and refrigerate. It will stay fresh for up to 2 days. To reheat, you can warm it in the oven at a low temperature until heated through.

Tips to Make Crab and Shrimp Stuffed Salmon

• Make sure your ingredients, especially the cream cheese, are at room temperature for easier mixing.
• You can add more veggies, like spinach or bell peppers, to the filling for added texture and flavor.
• If you prefer a crispy topping, you can sprinkle additional breadcrumbs on top before baking.

Variation

You can easily modify this recipe by using different types of seafood like lobster or scallops. Alternatively, you can add spices like Old Bay seasoning for a unique twist.

FAQs

Q: Can I use frozen shrimp and crab for this recipe?
A: Yes, you can use frozen shrimp and crab. Just make sure to thaw and cook them as needed before mixing.

Q: What should I do if I can’t find fresh parsley?
A: Dried parsley can be used instead. However, use about one-third of the amount, as dried herbs are more potent.

Q: Is it possible to grill the salmon instead of baking it?
A: Yes, grilling is a great option! Just ensure the salmon is stuffed well and monitor it closely to prevent it from falling apart on the grill.

Crab and Shrimp Stuffed Salmon

A gourmet salmon fillet stuffed with a delicious mix of crab and shrimp, perfect for special occasions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces salmon fillets, skinless and boneless Use fresh fillets for best flavor.
• 1 cup cooked crab meat, shredded Can use canned or fresh crab meat.
• 1 cup cooked shrimp, chopped Use raw or pre-cooked shrimp.
• 1/2 cup cream cheese, softened Let it come to room temperature for easier mixing.
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs To give texture to the filling.
• 2 tablespoons fresh lemon juice Freshly squeezed recommended.
• 2 tablespoons fresh parsley, chopped Fresh parsley enhances flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper Adjust seasoning according to preference.
• for drizzling Olive oil Extra virgin olive oil gives great flavor.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the crab meat, shrimp, cream cheese, mayonnaise, breadcrumbs, lemon juice, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Place the salmon fillets on a clean surface and make a pocket in each fillet by slicing horizontally, being careful not to cut all the way through.
4. Stuff each salmon pocket with the crab and shrimp mixture, ensuring it’s evenly filled.
5. Place the stuffed salmon fillets on a baking sheet lined with parchment paper.
6. Drizzle a little olive oil over the salmon and season with additional salt and pepper if desired.

Cooking

1. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. Remove from the oven and let it rest for a few minutes before serving.

Notes

Serve the stuffed salmon with a side of steamed vegetables or a light salad. A lemon wedge can enhance the flavor. For best results, ensure all ingredients, especially the cream cheese, are at room temperature. You can add more veggies to the filling for texture and flavor. For a crispy topping, sprinkle additional breadcrumbs before baking.