Crab and Shrimp Stuffed Salmon Recipe
Introduction
This Crab Shrimp Stuffed Salmon is an elegant yet simple dish perfect for impressing guests or enjoying a special family dinner. The rich crab and creamy shrimp stuffing pairs beautifully with tender, flaky salmon for a delicious seafood feast.
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
- Step 1: In a mixing bowl, combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly until well blended.
- Step 2: With a sharp knife, butterfly the salmon fillet horizontally to create a pocket. Spoon the crab mixture evenly into the center and close the fillet, securing it with toothpicks if necessary.
- Step 3: Preheat your oven to 190°C (375°F). 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.
- Step 4: Transfer the seared salmon to an oven-safe baking dish. Arrange the peeled and deveined shrimp evenly on top.
- Step 5: Bake in the preheated oven for 15–18 minutes, or until the shrimp turn pink and the salmon is opaque and cooked through.
- Step 6: Remove from the oven, discard toothpicks, drizzle with lemon herb butter if desired, and garnish with lemon wedges before serving.
Tips & Variations
- Use fresh herbs like dill or chives for a bright, fresh flavor that complements the seafood.
- For a richer filling, add a teaspoon of grated Parmesan cheese to the crab mixture.
- If you don’t have jumbo shrimp, smaller shrimp work well too—just adjust the baking time accordingly.
- Make sure to dry the salmon and shrimp before cooking to get a nice sear and avoid steaming.
Storage
Store any leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to preserve moisture and avoid overcooking the seafood.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crab meat and shrimp for this recipe?
Yes, you can use frozen crab meat and shrimp, but be sure to thaw them completely and pat dry before preparing to maintain the best texture and prevent excess moisture.
How can I tell when the stuffed salmon is fully cooked?
The salmon is done when it becomes opaque throughout and flakes easily with a fork. The shrimp on top should turn pink and curl slightly. Avoid overcooking to keep the seafood tender and juicy.
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Crab and Shrimp Stuffed Salmon Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Crab Shrimp Stuffed Salmon recipe features a succulent salmon fillet butterflied and filled with a creamy mixture of lump crab meat, cream cheese, and herbs. The stuffed fillet is seared to a golden perfection on the stovetop before baking with jumbo shrimp atop, creating a deliciously elegant seafood entree. Bright lemon juice and fresh herbs add a vibrant finish, making this dish perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Salmon and Seafood
- 1 large salmon fillet, butterflied
- 6–8 jumbo shrimp, peeled and deveined
- 1 cup (approx. 120g) lump crab meat
Stuffing Ingredients
- 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 Ingredients
- 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 the ingredients are well blended into a creamy filling.
- Stuff and Secure Salmon: Using a sharp knife, carefully butterfly the salmon fillet horizontally to create a pocket without cutting all the way through. Spoon the crab mixture evenly into the center pocket of the fillet. Close the fillet and secure it with toothpicks if necessary to hold the stuffing inside while cooking.
- Sear Stuffed Salmon: Preheat the oven to 190°C (375°F). Heat olive oil in a large skillet over medium-high heat. Once hot, sear the stuffed salmon fillet on each side for about 2 minutes until a light golden crust forms. This step locks in moisture and adds flavor.
- Add Shrimp and Bake: Transfer the seared salmon to an oven-safe baking dish. Arrange the peeled and deveined jumbo shrimp evenly over the top of the stuffed fillet. Place the dish in the preheated oven and bake for 15 to 18 minutes, until the shrimp turn pink and the salmon is fully opaque and cooked through.
- Finish and Serve: Remove the baking dish from the oven. Drizzle the dish lightly with lemon juice or lemon herb butter if desired. Garnish with fresh lemon wedges and serve immediately for a bright, flavorful seafood meal.
Notes
- Butterflying the salmon carefully is key to creating a pocket for the stuffing without cutting through the fillet.
- Use fresh lump crab meat if possible for the best texture and flavor.
- Ensure shrimp are peeled and deveined before baking for ease of eating.
- Searing the salmon before baking helps to seal in juices and create a savory crust.
- To make this dish dairy-free, omit the cream cheese and substitute with a dairy-free spread or additional mayonnaise.
- Leftovers can be refrigerated for up to 2 days, but are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: crab stuffed salmon, shrimp stuffed salmon, seafood stuffed salmon, baked stuffed salmon, crab and shrimp recipe, easy seafood dinner
