Crab Shrimp Stuffed Salmon
Why Make This Recipe
Crab Shrimp Stuffed Salmon is a delicious and impressive dish that brings the flavors of the sea straight to your dinner table. It’s not only a feast for your eyes but also a treat for your taste buds. Whether you’re hosting a special meal or want to enjoy a luxurious dinner at home, this recipe is perfect. It combines the rich taste of salmon with savory crab and shrimp, making it a crowd-pleaser that everyone will love.
How to Make Crab Shrimp Stuffed Salmon
Ingredients:
- 900 g wild-caught salmon filets
- 510 g jumbo lump crab meat
- 225 g shrimp, peeled and deveined
- 115 g cream cheese, softened
- 60 ml shredded mozzarella cheese
- 15 g grated Parmesan cheese
- 30 ml freshly squeezed lemon juice
- 15 g fresh parsley, chopped
- 30 ml green onions, finely chopped
- 4 cloves garlic, minced
- 15 ml Old Bay seasoning
- 5 ml ground cardamom
- 5 ml Badia complete seasoning
- 5 ml adobo seasoning
- 5 ml onion powder
- 10 ml paprika, divided
- Salt, to taste
- Pepper, to taste
- 15 ml butter
Directions:
- Preheat the oven to 175°C. Mince the garlic, chop the parsley, and finely slice the green onions.
- Season the shrimp with salt and pepper, then set aside.
- Melt 15 ml of butter in a pan over medium-high heat. Add the minced garlic and 5 ml of paprika, stirring for 30 seconds.
- Add the shrimp and cook for about 3 minutes until lightly browned. Remove the shrimp and let them cool.
- In a large bowl, blend the softened cream cheese, chopped parsley, green onions, and lemon juice.
- Gently fold in the lump crab meat, sautéed shrimp, mozzarella cheese, Parmesan cheese, and all remaining seasonings except for Old Bay. Mix carefully to avoid breaking the seafood.
- Season both salmon filets evenly with salt, pepper, and Old Bay seasoning.
- Spread the seafood mixture along the length of one filet. Place the second filet on top, saving some filling for later.
- Place the assembled salmon in an oven-safe pan. Dot the top with 15 ml of butter. Bake for 20 minutes at 175°C.
- Remove from the oven, top with the reserved seafood mixture, and broil for an additional 5 minutes until golden and bubbling.
- Garnish with fresh parsley and serve hot. Recommended sides include steamed vegetables, rice, or mashed potatoes.
How to Serve Crab Shrimp Stuffed Salmon
Serve the Crab Shrimp Stuffed Salmon hot, garnished with fresh parsley. It’s great on its own, but you can also pair it with sides like steamed vegetables, rice, or creamy mashed potatoes for a complete meal. The festive look and amazing flavors make this dish great for dinner parties or special occasions.
How to Store Crab Shrimp Stuffed Salmon
If you have leftovers, let the salmon cool completely and store it in an airtight container in the refrigerator. It will stay fresh for up to 2 days. To reheat, place the salmon in a preheated oven at 175°C until heated through. Avoid microwaving as it can make the salmon dry.
Tips to Make Crab Shrimp Stuffed Salmon
- Use wild-caught salmon for the best flavor.
- Be gentle when mixing the seafood filling to prevent breaking up the crab and shrimp.
- Adjust the spices according to your taste preference.
- If you like a bit of spice, consider adding a pinch of cayenne pepper to the filling.
Variation
For a twist, you can replace crab meat with scallops or mix in some spinach for added color and nutrition. If you love cheese, try adding a bit of feta along with the cream cheese.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before using.
Is it okay to make this dish ahead of time?
Yes, you can prepare the stuffed salmon a few hours in advance and refrigerate it until you’re ready to bake.
Can I use other types of fish?
Yes, you can substitute salmon with other firm fish like halibut or cod, but cooking times may vary, so keep an eye on it.
Crab Shrimp Stuffed Salmon
Ingredients
Seafood and Salmon
- 900 g wild-caught salmon filets Use wild-caught for best flavor.
- 510 g jumbo lump crab meat
- 225 g shrimp, peeled and deveined Frozen shrimp can be used; thaw and dry before use.
Cheeses and Seasoning
- 115 g cream cheese, softened
- 60 ml shredded mozzarella cheese
- 15 g grated Parmesan cheese
- 15 ml Old Bay seasoning
- 5 ml ground cardamom
- 5 ml Badia complete seasoning
- 5 ml adobo seasoning
- 5 ml onion powder
- 10 ml paprika, divided Divided for use in cooking and seasoning.
Vegetables and Other Ingredients
- 30 ml freshly squeezed lemon juice
- 15 g fresh parsley, chopped For garnish and mixing.
- 30 ml green onions, finely chopped
- 4 cloves garlic, minced
- 15 ml butter For cooking and dotting.
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Preheat the oven to 175°C.
- Mince the garlic, chop the parsley, and finely slice the green onions.
- Season the shrimp with salt and pepper, then set aside.
Cooking the Shrimp
- Melt 15 ml of butter in a pan over medium-high heat.
- Add the minced garlic and 5 ml of paprika, stirring for 30 seconds.
- Add the shrimp and cook for about 3 minutes until lightly browned. Remove the shrimp and let them cool.
Making the Filling
- In a large bowl, blend the softened cream cheese, chopped parsley, green onions, and lemon juice.
- Gently fold in the lump crab meat, sautéed shrimp, mozzarella cheese, Parmesan cheese, and all remaining seasonings except for Old Bay. Mix carefully to avoid breaking the seafood.
Assembling the Salmon
- Season both salmon filets evenly with salt, pepper, and Old Bay seasoning.
- Spread the seafood mixture along the length of one filet. Place the second filet on top, saving some filling for later.
- Place the assembled salmon in an oven-safe pan. Dot the top with 15 ml of butter.
Baking
- Bake for 20 minutes at 175°C.
- Remove from the oven, top with the reserved seafood mixture, and broil for an additional 5 minutes until golden and bubbling.
Serving
- Garnish with fresh parsley and serve hot.
- Recommended sides include steamed vegetables, rice, or mashed potatoes.
