Description
Crab and Shrimp Stuffed Salmon is a flavorful and elegant seafood dish featuring tender salmon fillets stuffed with a savory mixture of lump crab meat, shrimp, cream cheese, and seasonings. Baked to perfection, this dish balances creamy, zesty, and aromatic elements, making it perfect for a special dinner or entertaining guests.
Ingredients
Scale
Salmon
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Lemon wedges, for serving
Stuffing
- 6 oz lump crab meat (drained and picked over)
- 6 oz small shrimp (peeled, deveined, chopped)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons finely chopped onion
- ¼ cup red bell pepper, diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Prep the stuffing: In a skillet over medium heat, melt the butter and sauté the minced garlic, chopped onion, and diced red bell pepper for 2 to 3 minutes until soft and fragrant. Add the chopped shrimp and cook just until they turn pink, about 2 more minutes. Remove the skillet from heat and let the mixture cool slightly. Transfer the shrimp mixture to a mixing bowl and combine with lump crab meat, softened cream cheese, mayonnaise, breadcrumbs, lemon juice, chopped parsley, Old Bay seasoning, salt, and black pepper. Stir well until evenly incorporated and set aside.
- Prepare the salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a deep pocket along the length of each fillet without cutting all the way through. Season the inside and outside of each fillet with olive oil, salt, black pepper, paprika, and garlic powder.
- Stuff the salmon: Spoon the prepared crab and shrimp stuffing into each salmon pocket, pressing gently to fill. You may mound a little extra mixture on top if desired. Arrange the stuffed fillets evenly on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake the salmon for 18 to 20 minutes, or until the fish is cooked through and easily flakes with a fork. The internal temperature should reach 145°F (63°C). For a golden crust, optionally broil the tops for 1 to 2 minutes.
- Serve: Remove the stuffed salmon from the oven and let rest for a few minutes. Serve warm with lemon wedges and your choice of sides such as steamed vegetables, rice, or a fresh green salad.
Notes
- Do not overcook the shrimp in the stuffing to keep them tender.
- Using fresh lump crab meat enhances the flavor but canned or imitation crab meat can be substituted if needed.
- Adjust Old Bay seasoning to control spice level.
- For a gluten-free option, substitute breadcrumbs with gluten-free varieties or crushed nuts.
- A fish spatula and a thermometer are helpful tools to ensure gentle handling and perfect doneness.
