“`html
If you love seafood that feels both luxurious and effortless to prepare, this Crab and Shrimp Stuffed Salmon Recipe is an absolute game-changer. Imagine tender, flaky salmon fillets filled with a creamy blend of fresh crab and shrimp seasoned just right with garlic, paprika, and a hint of lemon—all coming together to create a mouthwatering centerpiece that’s perfect for weeknight dinners or special occasions. This dish balances the richness of the seafood stuffing with the clean, delicate taste of salmon, making every bite a delightful celebration of flavors and textures.
Ingredients You’ll Need
The secret to this Crab and Shrimp Stuffed Salmon Recipe lies in its straightforward, quality ingredients. Each one plays a starring role: creamy cheese creates lusciousness, breadcrumbs add texture, and the spices offer that perfect punch of flavor.
- Salmon fillets (4, 6 oz each): Choose fresh, skinless, and boneless for the best texture and taste.
- Cooked shrimp (½ cup, finely chopped): Adds a sweet, briny bite that complements the crab perfectly.
- Lump crab meat (½ cup): Use fresh or well-drained canned for that luxurious seafood flair.
- Cream cheese (4 oz, softened): Brings creamy richness and helps bind the stuffing ingredients.
- Plain breadcrumbs (¼ cup): Provides a subtle crunch and helps keep the stuffing in place.
- Lemon juice (1 tablespoon): Brightens the filling with a fresh, citrusy zing.
- Garlic powder (1 teaspoon): Offers depth and savory warmth without overwhelming the dish.
- Onion powder (1 teaspoon): Contributes a mild, sweet onion aroma that enhances the filling.
- Paprika (1 teaspoon): Adds color and a gentle smoky note to both stuffing and topping.
- Salt (½ teaspoon): Balances flavors perfectly—adjust to your taste.
- Black pepper (¼ teaspoon): Gives a slight kick and layers of flavor.
- Fresh parsley (2 tablespoons, chopped): Infuses freshness and a pop of green color.
- Olive oil (1 tablespoon): For brushing the salmon, helping it develop a lovely sheen as it bakes.
- Optional garnishes: Lemon wedges, more parsley, and a light sprinkle of paprika for presentation.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 375°F (190°C) and greasing a baking dish or lining it with parchment paper. This simple step ensures your salmon won’t stick and makes cleanup a breeze, so you can focus on the fun part—stuffing and baking!
Step 2: Mix the Stuffing
In a medium bowl, combine the softened cream cheese with finely chopped shrimp, lump crab meat, and breadcrumbs. Add lemon juice, garlic powder, onion powder, paprika, salt, pepper, and freshly chopped parsley. Stir gently until everything is blended into a creamy, flavorful stuffing that’s bursting with seafood goodness.
Step 3: Prepare the Salmon Fillets
Carefully slice a pocket into each salmon fillet, cutting horizontally but stopping before you slice all the way through. This method creates the perfect space for your seafood stuffing to nestle inside without falling out during baking.
Step 4: Stuff the Salmon
Fill each pocket generously with the crab and shrimp mixture, making sure to press the filling in firmly so it stays put. Don’t be shy here—this stuffing is the star of the show and every bite should deliver on flavor and texture.
Step 5: Prepare for Baking
Brush the top of each stuffed salmon fillet with olive oil to keep the fish moist and encourage a beautiful golden finish. Sprinkle with a bit more paprika or black pepper to add visual appeal and a touch more flavor.
Step 6: Bake to Perfection
Place the stuffed salmon fillets into your prepared baking dish and pop them in the oven. Bake for 18 to 22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). You’ll know it’s ready when the top is lightly golden and the filling is hot and slightly bubbly.
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
Simple garnishes like fresh lemon wedges and extra chopped parsley not only add a splash of color but also enhance the seafood flavors with brightness and herbaceous notes. A light sprinkling of paprika on top finishes the presentation beautifully, inviting everyone to dig in.
Side Dishes
This Crab and Shrimp Stuffed Salmon Recipe pairs wonderfully with fresh, seasonal vegetables like roasted asparagus or steamed green beans that add crunch and freshness. Creamy mashed potatoes or a light quinoa salad can round out the meal without overpowering the delicate seafood flavors.
Creative Ways to Present
For a special occasion, serve your stuffed salmon on a bed of wild rice with a drizzle of lemon butter sauce. Alternatively, create individual plates with a small dollop of dill-infused sour cream on the side or accompany with a crisp white wine to elevate the dining experience even more.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed salmon can be stored in an airtight container in the refrigerator for up to two days. Make sure to cool it completely before sealing to maintain freshness and avoid sogginess in the stuffing.
Freezing
While it’s best enjoyed fresh, you can freeze the stuffed salmon fillets before baking. Wrap each fillet tightly in plastic wrap and then foil, placing them in a freezer-safe container. Use within 1 month for optimal flavor and texture quality.
Reheating
To reheat, gently warm your stored or thawed salmon in a low oven at 300°F (150°C) for about 10 to 15 minutes, covered loosely with foil to prevent drying out. This method keeps the salmon moist and helps the stuffing retain its creamy texture.
FAQs
Can I use frozen seafood for the stuffing?
Absolutely! Just make sure to thaw the shrimp and crab thoroughly and pat them dry before chopping and mixing. Excess moisture can make the stuffing too wet and affect the texture.
Is it necessary to use cream cheese in the stuffing?
Cream cheese adds creaminess and helps bind the ingredients, but you can substitute with mascarpone or ricotta if you prefer a different flavor profile or lighter texture.
How do I know when the salmon is fully cooked?
Look for the salmon to flake easily with a fork and reach an internal temperature of 145°F (63°C). The fish should look opaque and moist but not translucent or raw inside.
Can I prepare this recipe gluten-free?
Yes! Simply swap out the plain breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the stuffing just as delicious.
What wine pairs best with this Crab and Shrimp Stuffed Salmon Recipe?
A crisp, light white wine like Sauvignon Blanc or a slightly fruity Pinot Grigio complements the seafood flavors beautifully without overpowering them.
Final Thoughts
This Crab and Shrimp Stuffed Salmon Recipe is one of those dishes that feels fancy without requiring tons of effort. It’s perfect for impressing friends, enjoying with family, or simply treating yourself to a restaurant-style seafood dinner at home. I hope you’ll give it a try and discover just how easy it is to create something truly special in your own kitchen!
“`
Print
Crab and Shrimp Stuffed Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Seafood
Description
This Crab and Shrimp Stuffed Salmon recipe offers a luxurious yet simple seafood dinner that combines tender salmon fillets with a flavorful mixture of lump crab meat, chopped shrimp, and creamy seasonings. Baked to perfection, this dish makes an elegant main course perfect for special occasions or a delightful weeknight meal.
Ingredients
Seafood and Main Ingredients
- 4 salmon fillets (6 oz each), skinless and boneless
- ½ cup cooked shrimp, finely chopped
- ½ cup lump crab meat (drained if canned)
- 4 oz cream cheese, softened
Binders and Seasonings
- ¼ cup plain breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Finishing Touches
- 1 tablespoon olive oil (for brushing salmon)
- Optional garnish: lemon wedges, parsley, paprika sprinkle
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Make the Stuffing Mixture: In a medium bowl, combine softened cream cheese, finely chopped cooked shrimp, lump crab meat, plain breadcrumbs, lemon juice, garlic powder, onion powder, paprika, salt, black pepper, and chopped fresh parsley. Mix thoroughly until all ingredients are well incorporated.
- Prepare Salmon Fillets: Carefully slice a pocket into each salmon fillet, making sure not to slice all the way through the fish to keep the stuffing inside.
- Stuff the Salmon: Spoon the crab and shrimp mixture into each salmon pocket, pressing it gently to fill the cavity evenly.
- Brush and Season: Brush the tops of the stuffed salmon fillets with olive oil. Sprinkle a little paprika or black pepper on top for added color and flavor.
- Bake the Salmon: Place the stuffed fillets in the prepared baking dish. Bake in the preheated oven for 18–22 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Garnish and Serve: Remove from the oven and garnish with lemon wedges and additional chopped parsley if desired. Serve immediately while hot.
Notes
- Ensure that the salmon fillets are skinless and boneless to make stuffing easier and more enjoyable to eat.
- Use fresh lump crab meat if possible for the best flavor, but canned crab meat works well once drained.
- Adjust seasoning to taste, especially the salt and pepper, depending on personal preference.
- If you prefer a bit of crunch in the stuffing, consider lightly toasting the breadcrumbs before mixing.
- To check doneness without a thermometer, the salmon should flake easily with a fork and be opaque throughout.
