Oh my goodness, if you’re looking for a show-stopping seafood dish, crab and shrimp stuffed salmon is where it’s at! I remember the first time I made this—I was a bit nervous, but the moment that golden, stuffed salmon hit my plate, I knew I’d discovered something magical. The buttery salmon complements the sweet, succulent crab and shrimp perfectly, creating a flavor explosion that’s both elegant and comforting. Plus, it’s surprisingly easy to whip up for a weeknight dinner or a special occasion. Trust me, your taste buds will thank you for this delightful dish!
Ingredients List
- 2 salmon fillets (fresh and skin-on for extra flavor)
- 1/2 cup crab meat (use lump crab for a more luxurious texture)
- 1/2 cup shrimp, peeled and chopped (make sure they’re tender and sweet)
- 1/4 cup cream cheese (softened to mix easily with the seafood)
- 1/4 cup breadcrumbs (for a delicious, crispy topping)
- 2 tablespoons parsley, chopped (adds a fresh, herby note)
- 1 tablespoon lemon juice (for a bright zing that lifts all the flavors)
- Salt and pepper to taste (don’t skip this—seasoning is key!)
How to Prepare Crab and Shrimp Stuffed Salmon
- First things first, preheat your oven to 375°F (190°C). This is crucial for getting that perfect flaky salmon!
- While the oven warms up, grab a medium-sized bowl and mix together the crab meat, chopped shrimp, softened cream cheese, breadcrumbs, parsley, lemon juice, salt, and pepper. I love using my hands for this part; it’s the best way to ensure everything’s well combined and it feels nice and hearty.
- Next, take your salmon fillets and carefully cut a pocket into each one. Just make a slit down the side, but don’t cut all the way through. You want to create enough space to pack in that delicious filling!
- Now comes the fun part! Stuff each salmon fillet generously with the crab and shrimp mixture. Don’t be shy—pack it in there! You want every bite to be bursting with flavor.
- Place the stuffed salmon fillets on a baking sheet lined with parchment paper or foil for easy cleanup. I usually drizzle a little olive oil on top for extra moisture, but it’s totally optional.
- Pop the baking sheet into your preheated oven and bake for about 20 to 25 minutes. Keep an eye on them—you’ll know they’re done when the salmon flakes easily with a fork and the filling is hot and bubbly.
- Once they’re cooked through, take them out of the oven and let them rest for a couple of minutes before serving. This helps the flavors settle and makes it easier to plate.
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Deliciously flavorful with the perfect balance of seafood and creaminess.
- Healthy and low-fat, making it a guilt-free indulgence.
- Impressive enough for special occasions but simple enough for everyday meals.
- Packed with protein, keeping you satisfied and energized.
Tips for Success
To make your crab and shrimp stuffed salmon truly shine, always opt for the freshest seafood you can find—trust me, it makes a world of difference in flavor and texture! Don’t hesitate to adjust the seasonings to match your palate; a pinch of Old Bay seasoning or some crushed red pepper can really elevate the dish. If you want a creamier filling, consider adding a dollop of sour cream or a bit more cream cheese. And remember, letting the salmon rest a few minutes after baking allows the juices to redistribute, ensuring every bite is juicy and delicious!
Variations
If you want to switch things up, try adding different seafood like scallops or even lobster for a luxurious twist! You can also play with spices—cajun seasoning adds a lovely kick, or swap in fresh dill for a refreshing herby flavor. For a Mediterranean flair, mix in some feta cheese and sun-dried tomatoes. The possibilities are endless, so feel free to get creative and make this dish your own!
Serving Suggestions
To complement your crab and shrimp stuffed salmon, I recommend serving it alongside a light, refreshing salad—think mixed greens with a zesty vinaigrette. Roasted asparagus or garlic mashed potatoes also make a fantastic pairing, adding a lovely contrast to the rich filling. And don’t forget some crusty bread to soak up any delightful juices left on your plate. Trust me, these sides will elevate your meal to the next level!
Storage & Reheating Instructions
If you happen to have leftovers (which is rare at my house!), let the stuffed salmon cool completely before storing. Place the fillets in an airtight container and keep them in the refrigerator for up to 2 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C) and cover the salmon with foil to keep it moist. Bake for about 10–15 minutes, or until heated through. You can also use a microwave, but be careful not to overdo it—heat in short intervals to avoid drying out the salmon. Enjoy every last bite!
Nutritional Information
Each serving of crab and shrimp stuffed salmon is packed with flavor and nutrition! On average, you’ll find about 350 calories, 20g of fat, 30g of protein, and 10g of carbohydrates in one fillet. Plus, it contains around 1g of sugar and 600mg of sodium. These values are estimates, but they give you a good idea of the wholesome goodness you’re indulging in with this delightful dish. Enjoy every bite guilt-free!
FAQ Section
Can I use frozen seafood for the stuffing?
Absolutely! Just make sure to properly thaw the shrimp and crab meat before mixing them into the stuffing. Frozen seafood can be just as tasty as fresh if handled correctly.
What should I serve with crab and shrimp stuffed salmon?
I love serving this dish with a fresh salad or roasted veggies. You could also whip up some garlic mashed potatoes or a light quinoa salad for a complete meal that complements the flavors beautifully!
Can I prepare the stuffing in advance?
Yes, you can prepare the crab and shrimp stuffing a few hours ahead of time. Just keep it covered in the fridge until you’re ready to stuff the salmon. It’ll save you time when you’re ready to cook!
How do I know when the salmon is fully cooked?
Your salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep an eye on it as it bakes—overcooking can make it dry!
Can I double the recipe?
Of course! Just make sure you have a baking sheet large enough to accommodate all the salmon fillets. You may need to adjust the cooking time slightly if you’re baking multiple pieces at once.
Crab and Shrimp Stuffed Salmon: 7 Flavors You’ll Adore
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
- Diet: Low Fat
Description
A delicious salmon fillet stuffed with crab and shrimp for a flavorful seafood dish.
Ingredients
- 2 salmon fillets
- 1/2 cup crab meat
- 1/2 cup shrimp, peeled and chopped
- 1/4 cup cream cheese
- 1/4 cup breadcrumbs
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix crab meat, shrimp, cream cheese, breadcrumbs, parsley, lemon juice, salt, and pepper.
- Cut a pocket in each salmon fillet.
- Stuff the salmon fillets with the crab and shrimp mixture.
- Place stuffed salmon on a baking sheet.
- Bake for 20-25 minutes or until salmon is cooked through.
- Serve hot.
Notes
- Use fresh seafood for better flavor.
- Adjust seasoning as per your taste.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crab and shrimp stuffed salmon