ADVERTISEMENT
Introduction
If you're craving something that feels luxurious but is surprisingly simple to make, this Crab & Shrimp Stuffed Salmon is the perfect choice. Combining the delicate richness of salmon with a decadent seafood stuffing, this dish is a showstopper for dinner parties or a cozy night in. The stuffing blends sweet crab meat, tender shrimp, creamy cheeses, and just the right touch of seasoning for a flavor that’s both comforting and gourmet.
Whether you’re a seafood aficionado or just testing the waters, this recipe offers an elegant yet approachable way to elevate your next meal.
Ingredients
For the Salmon:
4 salmon fillets (skin on or off, your choice), about 6 oz each
1 tbsp olive oil
Salt and pepper, to taste
1 tsp paprika (optional, for color)
For the Stuffing:
4 oz lump crab meat (drained and picked for shells)
4 oz cooked shrimp, chopped finely
3 oz cream cheese, softened
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp chopped fresh parsley (or 1 tsp dried)
½ tsp Old Bay seasoning (or your favorite seafood blend)
2 tbsp grated Parmesan cheese
Salt and pepper to taste
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
Prepare the Stuffing:
In a medium bowl, combine cream cheese, mayonnaise, lemon juice, mustard, garlic, parsley, Old Bay seasoning, and Parmesan. Stir until smooth. Fold in the crab meat and chopped shrimp gently to keep the mixture light and chunky. Season with salt and pepper as needed.
Prepare the Salmon:
Pat the salmon fillets dry. Using a sharp knife, slice a pocket lengthwise into the side of each fillet, being careful not to cut all the way through.
Stuff the Fillets:
Spoon the seafood mixture into each salmon pocket generously. If there's extra, you can mound it slightly on top.
Season the Fillets:
Brush the salmon lightly with olive oil and sprinkle with salt, pepper, and paprika if desired.
Bake:
Place the stuffed salmon in the prepared dish and bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork.
Optional Broil:
For a golden top, broil for 1–2 minutes at the end — just keep an eye on it to avoid burning.
Serving and Storage Tips
Serving Suggestions:
Pair with a fresh green salad, roasted asparagus, or garlic mashed potatoes.
A chilled glass of Chardonnay or a light Pinot Grigio complements the rich seafood flavors.
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, bake at 300°F (150°C) for 10–12 minutes until warmed through. Avoid microwaving, as it may dry out the fish.
Variations
ADVERTISEMENT
