Print

Amazing Crab Shrimp Stuffed Salmon

Crab Shrimp Stuffed Salmon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Flaky salmon fillets generously filled with a decadent mixture of sweet crab and plump shrimp, baked to perfection. This restaurant-quality dish is surprisingly easy to make at home for an elegant yet satisfying meal.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lump crab meat, picked over for shells
  • 8 ounces cooked shrimp, peeled, deveined, and chopped
  • 1/4 cup mayonnaise
  • 1/4 cup breadcrumbs (panko or regular)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • Lemon wedges (optional garnish)
  • Fresh parsley sprigs (optional garnish)

Instructions

  1. Prepare the Crab and Shrimp Stuffing: In a medium bowl, gently combine the lump crab meat and chopped shrimp. Add the mayonnaise, breadcrumbs, chopped fresh parsley, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, onion powder, and cayenne pepper (if using). Season with salt and pepper to taste. Carefully mix all the ingredients together until just combined. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Salmon Fillets: Preheat oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. In a small bowl, combine the olive oil, paprika, garlic powder, salt, and pepper. Brush the mixture evenly over the top and sides of each salmon fillet.
  3. Stuff the Salmon: Remove the crab and shrimp stuffing from the refrigerator. Using a sharp knife, carefully cut a pocket into each salmon fillet. Spoon the crab and shrimp stuffing into the pocket of each salmon fillet. Gently press the edges of the salmon fillet together to enclose the stuffing.
  4. Bake the Stuffed Salmon: Line a baking sheet with parchment paper or aluminum foil. Place the stuffed salmon fillets on the prepared baking sheet, spacing them evenly apart. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the stuffing is heated through. The internal temperature of the salmon should reach 145°F (63°C). For a golden-brown topping, you can broil for the last 1-2 minutes, watching closely.
  5. Serve: Remove the baked salmon from the oven and let it rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley sprigs, if desired. Serve immediately.

Notes

  • Spice it up: Add a pinch of red pepper flakes to the stuffing for a little extra heat.
  • Add vegetables: Sauté some diced celery, onion, and bell pepper and add them to the stuffing for added flavor and texture.
  • Use different seafood: Substitute the shrimp with scallops or lobster for a different flavor profile.
  • Make it gluten-free: Use gluten-free breadcrumbs in the stuffing.
  • Add cheese: Mix some shredded Parmesan or Gruyere cheese into the stuffing for a richer flavor.
  • Grilling: Wrap each fillet in foil and grill over medium heat for about 15-20 minutes.
  • Air Fryer: Cook at 375°F (190°C) for 12-15 minutes.
  • Make Ahead: Prepare the stuffing up to 24 hours in advance. Stuff salmon fillets a few hours ahead and refrigerate. Add a few minutes to baking time if cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

Find it online: https://tastysizzle.com/crab-shrimp-stuffed-salmon/

×