Why Make This Recipe
Shrimp & Crab Stuffed Salmon is a delicious dish that takes seafood to the next level. It combines the rich flavors of salmon, shrimp, and crab, making it perfect for special occasions or a cozy dinner at home. This recipe is not only tasty but also visually stunning, making it a great centerpiece for any meal. Plus, it’s a healthy option packed with protein and omega-3 fatty acids.
How to Make Shrimp & Crab Stuffed Salmon
Ingredients
- 4 skin-on salmon fillets (center-cut)
- 1/2 lb lump crab meat
- 1/4 cup cream cheese
- 1/4 cup shredded Parmesan
- 2 tbsp mayo
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt & black pepper
- 1 tbsp fresh parsley, chopped
- 12 medium shrimp, peeled & deveined
- 1 tbsp butter
- Lemon wedges & more parsley (for garnish)
Directions
- Make Filling: In a bowl, mix together crab meat, cream cheese, Parmesan, mayo, minced garlic, lemon juice, chopped parsley, salt, and pepper until well combined.
- Prep Salmon: Take each salmon fillet and slice a deep slit in the side to create a pocket for the filling, being careful not to cut all the way through.
- Stuff: Fill each salmon pocket with the crab mixture, pressing lightly to secure the filling inside.
- Sear: Heat a skillet over medium-high heat and cook each salmon fillet for 4–5 minutes on each side until golden brown.
- Sauté Shrimp: In the same skillet, add butter and cook the shrimp for 1–2 minutes on each side until they turn pink.
- Finish: Place the cooked shrimp on top of the stuffed salmon. Garnish with parsley and serve with lemon wedges.
How to Serve Shrimp & Crab Stuffed Salmon
This dish can be served with a side of steamed vegetables or a fresh salad. The bright flavors of lemon and parsley pair well with the rich filling, making it a satisfying meal. Don’t forget to drizzle some extra lemon juice over the top before serving to enhance the flavors even more!
How to Store Shrimp & Crab Stuffed Salmon
If you have leftovers, store the salmon in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in the oven or skillet to ensure the salmon stays moist.
Tips to Make Shrimp & Crab Stuffed Salmon
- Choose fresh salmon for the best taste.
- Make sure not to overstuff the salmon pockets to prevent tearing.
- You can also add some spices like old bay seasoning for extra flavor.
- If you like a little heat, add red pepper flakes to the filling.
Variation
For a different twist, consider swapping out the crab for lobster or using different cheeses like feta or gouda. You can also use scallops instead of shrimp for a unique seafood mix.
FAQs
Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling a few hours in advance and keep it in the fridge until you are ready to stuff and cook the salmon.
Q: Is it okay to freeze stuffed salmon?
A: While it’s best fresh, you can freeze the stuffed salmon before cooking it. Just ensure it’s wrapped well and store it for up to 3 months.
Q: What can I serve with this dish?
A: Great sides include rice, couscous, or roasted vegetables. A light salad also pairs wonderfully with shrimp and crab.
Enjoy your delicious Shrimp & Crab Stuffed Salmon flavorful dish that is sure to impress!
Shrimp & Crab Stuffed Salmon
Ingredients
Main Ingredients
- 4 pieces skin-on salmon fillets (center-cut)
- 1/2 lb lump crab meat
- 1/4 cup cream cheese
- 1/4 cup shredded Parmesan
- 2 tbsp mayo
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt & black pepper To taste
- 1 tbsp fresh parsley, chopped
- 12 medium shrimp, peeled & deveined
- 1 tbsp butter
- Lemon wedges & more parsley (for garnish)
Instructions
Preparation
- In a bowl, mix together crab meat, cream cheese, Parmesan, mayo, minced garlic, lemon juice, chopped parsley, salt, and pepper until well combined.
- Take each salmon fillet and slice a deep slit in the side to create a pocket for the filling, being careful not to cut all the way through.
- Fill each salmon pocket with the crab mixture, pressing lightly to secure the filling inside.
Cooking
- Heat a skillet over medium-high heat and cook each salmon fillet for 4–5 minutes on each side until golden brown.
- In the same skillet, add butter and cook the shrimp for 1–2 minutes on each side until they turn pink.
- Place the cooked shrimp on top of the stuffed salmon. Garnish with parsley and serve with lemon wedges.