Crab and Shrimp Stuffed Salmon Recipe
Introduction
This Crab Shrimp Stuffed Salmon is an elegant and flavorful seafood dish perfect for special occasions or a delightful dinner at home. Combining tender salmon with a rich crab filling and succulent shrimp, it’s sure to impress your guests with every bite.
Ingredients
- 1 large salmon fillet, butterflied
- 6–8 jumbo shrimp, peeled and deveined
- 1 cup (approx. 120g) lump crab meat
- 2 tablespoons (30g) cream cheese, softened
- 1 tablespoon (15g) mayonnaise
- 1 teaspoon (5g) Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon (4g) fresh parsley or thyme, chopped
- 1 tablespoon (15ml) lemon juice
- Salt and pepper, to taste
- 1 tablespoon (15ml) olive oil
- Lemon wedges, for serving
Instructions
- Prepare Crab Filling: In a mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly until well blended.
- Stuff and Secure Salmon: Using a sharp knife, butterfly the salmon fillet horizontally to create a pocket. Spoon the crab mixture evenly into the center, then close the fillet and secure with toothpicks if needed.
- Sear Stuffed Salmon: Preheat your oven to 190°C. Heat olive oil in a large skillet over medium-high heat. Sear the stuffed salmon on both sides for about 2 minutes each until lightly golden.
- Add Shrimp and Bake: Transfer the seared salmon to an oven-safe baking dish. Arrange the shrimp evenly over the top. Bake for 15–18 minutes, or until the shrimp turn pink and the salmon is opaque.
- Finish and Serve: Drizzle the cooked salmon with lemon herb butter and garnish with lemon wedges. Serve immediately for a fresh, flavorful meal.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika or cayenne pepper to the crab filling.
- If fresh herbs aren’t available, dried herbs work well—just reduce the amount by half.
- Serve with a side of steamed vegetables or a light salad to balance the richness.
- Use fresh lemon juice for the best brightness in the crab mixture and garnish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to avoid drying out the salmon and shrimp. This dish is best enjoyed fresh but can be refreshed with a squeeze of lemon before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just thaw them completely and pat dry before placing them on the salmon to ensure even cooking and prevent excess moisture.
What if I don’t have cream cheese for the filling?
You can substitute cream cheese with ricotta or mascarpone for a slightly different texture but similar creaminess that works well in the crab stuffing.
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Crab and Shrimp Stuffed Salmon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crab Shrimp Stuffed Salmon is a luxurious seafood dish featuring a butterflied salmon fillet filled with a rich and creamy mixture of lump crab meat, cream cheese, and aromatic herbs. The fillet is seared to lock in flavor, topped with jumbo shrimp, and baked until perfectly cooked. This elegant recipe combines delicate seafood flavors with a hint of lemon for a memorable meal ideal for special occasions or sophisticated dinners.
Ingredients
Salmon and Seafood
- 1 large salmon fillet, butterflied
- 6–8 jumbo shrimp, peeled and deveined
- 1 cup (approx. 120g) lump crab meat
Filling
- 2 tablespoons (30g) cream cheese, softened
- 1 tablespoon (15g) mayonnaise
- 1 teaspoon (5g) Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon (4g) fresh parsley or thyme, chopped
- 1 tablespoon (15ml) lemon juice
- Salt and pepper, to taste
Cooking and Garnish
- 1 tablespoon (15ml) olive oil
- Lemon wedges, for serving
Instructions
- Prepare Crab Filling: In a mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped fresh parsley or thyme, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well blended creating a creamy and flavorful filling.
- Stuff and Secure Salmon: Using a sharp knife, butterfly the salmon fillet horizontally to create a pocket that can hold the crab mixture. Spoon the prepared crab filling evenly into the center pocket of the salmon. Close the fillet carefully and, if needed, secure with toothpicks to keep the filling inside during cooking.
- Sear Stuffed Salmon: Preheat your oven to 190°C (375°F). Heat olive oil in a large skillet over medium-high heat. Once hot, add the stuffed salmon and sear for about 2 minutes on each side, until a light golden crust forms. This step helps to seal the fillet and develop flavor.
- Add Shrimp and Bake: Transfer the seared salmon to an oven-safe baking dish. Arrange the peeled and deveined shrimp evenly over the top of the salmon fillet. Place the dish in the preheated oven and bake for 15 to 18 minutes, or until the shrimp are pink and opaque and the salmon is cooked through but still moist.
- Finish and Serve: Remove the stuffed salmon and shrimp from the oven. Drizzle with additional lemon juice or lemon herb butter if desired, and garnish with fresh lemon wedges. Serve immediately for a decadent and flavorful seafood dish.
Notes
- Butterflying the salmon fillet creates enough space to hold the filling, ensuring each bite has a good balance of seafood flavors.
- You can substitute fresh herbs based on availability; dill or chives also complement seafood well.
- Make sure not to overcook the salmon or shrimp to retain their moist and tender texture.
- For a dairy-free version, replace cream cheese and mayonnaise with suitable vegan alternatives.
- To secure the fillet while cooking, toothpicks should be removed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: crab stuffed salmon, shrimp baked salmon, seafood stuffed salmon, elegant salmon recipe, crab and shrimp seafood dish
