Description
Crab and Shrimp Stuffed Salmon is a luxurious seafood dish that combines tender salmon fillets with a savory stuffing made of shrimp, crab, and fresh herbs. This dish is easy to prepare and full of rich flavors, perfect for impressing guests or indulging in a gourmet meal at home.
Ingredients
4 salmon fillets (6 oz each), skin on
Salt & black pepper, to taste
1 tsp Old Bay seasoning
2 tbsp melted butter (or olive oil)
Stuffing:
½ lb shrimp, peeled, deveined, and chopped
½ lb lump crab meat, picked over
2 tbsp shallots, finely chopped
1 clove garlic, minced
2 tbsp fresh parsley, chopped
¼ cup mayonnaise (or Greek yogurt)
1 tsp lemon zest + 1 tbsp lemon juice
¼ tsp paprika
Salt & pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, and Old Bay seasoning. Brush the fillets with melted butter (or olive oil).
- In a mixing bowl, combine the chopped shrimp, crab meat, shallots, garlic, parsley, mayonnaise, lemon zest, lemon juice, paprika, salt, and pepper. Mix everything together until the ingredients are well combined.
- Place the salmon fillets skin-side down on a parchment-lined baking sheet. Using a sharp knife, carefully cut a slit lengthwise into the thickest part of each fillet to form a pocket.
- Spoon the seafood stuffing into each pocket, pressing lightly to seal it in. Be sure the stuffing is evenly distributed.
- Bake the salmon in the preheated oven for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork. The stuffing should also be heated through.
- For a golden, crispy top, broil the stuffed salmon for 1–2 minutes at the end of the baking time. Watch it closely to prevent burning.
- Let the salmon rest for 2 minutes before serving. Garnish with extra parsley and lemon wedges for an added touch.
Notes
Variations: You can swap out the crab for scallops or more shrimp, or try using a different firm fish like trout or halibut. Greek yogurt can be used instead of mayonnaise for a lighter filling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes, covering with foil to prevent drying out.
Freezing: You can freeze unbaked stuffed salmon fillets wrapped tightly in plastic wrap and foil, then bake directly from the freezer with a few extra minutes added to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
