Crab & Shrimp Stuffed Salmon is a delicious dish that combines the rich flavors of seafood with tender salmon. This meal is perfect for special occasions or a simple family dinner. With its creamy stuffing and perfectly baked salmon, it’s sure to impress your guests!
Why Make This Recipe
You should make Crab & Shrimp Stuffed Salmon because it is not only tasty but also packed with protein and healthy fats. The combination of crab and shrimp adds a unique flavor that pairs beautifully with salmon. This dish is easy to prepare, making it a fantastic choice for both beginners and seasoned cooks.
How to Make Crab & Shrimp Stuffed Salmon
Ingredients
- 4 oz cooked shrimp, finely chopped
- 4 oz lump crab meat
- 2 oz cream cheese, softened
- 1/4 cup breadcrumbs or crushed crackers
- 2 Tbsp mayonnaise
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1 Tbsp olive oil
- 1 tsp paprika
- Fresh parsley for garnish
- Lemon wedges for garnish
Directions
- In a medium bowl, combine the chopped shrimp, crab meat, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix until well combined and set aside.
- Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a slit into the thickest part of each fillet to create a pocket.
- Drizzle the fillets with olive oil and season the outside with salt, pepper, and paprika.
- Gently spoon the crab and shrimp stuffing into each salmon pocket, pressing slightly to keep the filling secure.
- Preheat the oven to 375°F (190°C). Place the stuffed salmon fillets on a lightly greased baking sheet or in a baking dish.
- Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side.
How to Serve Crab & Shrimp Stuffed Salmon
Serve Crab & Shrimp Stuffed Salmon hot out of the oven. It pairs well with a fresh salad, steamed vegetables, or a side of rice. The lemon wedges add a nice touch, enhancing the flavor of the salmon.
How to Store Crab & Shrimp Stuffed Salmon
If you have leftovers, you can store Crab & Shrimp Stuffed Salmon in an airtight container in the refrigerator. It will stay fresh for about 2–3 days. To reheat, simply place it in the oven until warmed through.
Tips to Make Crab & Shrimp Stuffed Salmon
- Be careful not to overstuff the salmon pocket, as this can cause the filling to spill out during cooking.
- Make sure to dry the salmon fillets well before seasoning, which helps achieve a nice texture when baked.
- If you want a little spice, consider adding some red pepper flakes to the stuffing.
Variation
If you want to switch things up, try adding different herbs or spices to the stuffing. You can also use different seafood, like lobster or scallops, for a gourmet twist!
FAQs
1. Can I use canned crab meat for this recipe?
Yes, canned crab meat can be used as a convenient alternative. Just make sure to drain it well before mixing it into the stuffing.
2. Can I freeze Crab & Shrimp Stuffed Salmon?
Yes, you can freeze the stuffed salmon before baking. Wrap each fillet tightly in plastic wrap and place them in a freezer-safe bag. When ready to cook, thaw in the refrigerator and bake as directed.
3. How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Use a food thermometer for the best results.
