Crab and Shrimp Stuffed Salmon Recipe

Introduction

This Crab and Shrimp Stuffed Salmon recipe offers a delicious and elegant way to enjoy seafood with a flavorful twist. Stuffed with a savory mixture, it’s perfect for a special dinner or a weekend treat that impresses without stress.

Ingredients

• Salmon fillets (6-8 ounces each), skin on
• 1/2 cup cooked crab meat
• 1/2 cup cooked shrimp, chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 garlic clove, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Rinse the salmon fillets and pat them dry with paper towels. Using a sharp knife, carefully create a pocket in each salmon fillet without cutting all the way through.
2. Step 2: In a bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, lemon juice, dill, minced garlic, salt, and pepper. Mix until evenly combined.
3. Step 3: Stuff each salmon fillet pocket generously with the seafood mixture. Use toothpicks if needed to keep the filling secure.
4. Step 4: Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season the tops with a bit more salt and pepper.
5. Step 5: Bake for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork. The filling should be hot and slightly golden on top.
6. Step 6: Remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh dill or lemon wedges, if desired.

Tips & Variations

• Substitute cream cheese with Greek yogurt for a lighter filling.
• Add a pinch of cayenne pepper or Old Bay seasoning for a spicy kick.
• Serve with a fresh green salad or roasted vegetables for a complete meal.
• Use fresh herbs like parsley or chives instead of dill to change the flavor profile.

Storage

Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. It’s best enjoyed fresh but can be carefully reheated for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and crab for the stuffing?

Yes, you can use frozen seafood. Just make sure to thaw and drain it well before mixing to avoid excess moisture in the filling.

What side dishes pair well with stuffed salmon?

Light sides like steamed asparagus, roasted potatoes, or a crisp green salad complement the rich flavors of the stuffed salmon nicely.

Crab and Shrimp Stuffed Salmon Recipe

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5 from 121 reviews

A delicious sea-inspired main course featuring tender salmon fillets stuffed generously with a flavorful mixture of crab and shrimp. This recipe combines the richness of seafood with aromatic herbs and a hint of seasoning, perfect for an elegant dinner or special occasion.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Seafood Stuffing

• 6 oz crab meat, cooked and drained
• 6 oz shrimp, peeled, deveined, and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Salmon

• 4 salmon fillets (6 oz each), skin removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lemon, sliced (for garnish)

Instructions

1. Prepare the stuffing: In a medium bowl, combine the crab meat, chopped shrimp, mayonnaise, Dijon mustard, shallot, garlic, lemon zest, parsley, salt, and pepper. Mix gently until all ingredients are well incorporated but seafood pieces remain distinct.
2. Prepare the salmon fillets: Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket horizontally through each fillet to create space for the stuffing, being careful not to cut all the way through.
3. Stuff the salmon: Spoon the crab and shrimp mixture evenly into the pockets of each salmon fillet, pressing gently to fill the cavity without overflowing.
4. Cook the salmon: Preheat a large skillet over medium heat and add the olive oil. Once hot, place the stuffed salmon fillets seam side down and cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Adjust cooking time depending on thickness.
5. Serve: Remove the salmon from the skillet and transfer to serving plates. Garnish with lemon slices and additional fresh parsley if desired. Serve immediately with your favorite sides.

Notes

• Ensure the seafood used is fresh and well-drained to avoid soggy stuffing.
• Adjust seasoning of the stuffing according to your taste preferences.
• Use a sharp knife to make a clean pocket in the salmon without tearing the fillet.
• Cooking times vary based on thickness of salmon; use visual cues to prevent overcooking.
• For a baked version, stuff the salmon, place on a baking sheet, and bake at 375°F (190°C) for 15-20 minutes.

Keywords: stuffed salmon, crab and shrimp, seafood recipe, dinner, main course, gluten free