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Crab and Shrimp Stuffed Salmon Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Pescatarian

Description

This Crab and Shrimp Stuffed Salmon recipe features fresh seafood flavors combined with creamy cheese and herbs, baked to perfection. The salmon fillets are filled with a savory mixture of lump crab meat, chopped shrimp, cream cheese, mayonnaise, Parmesan cheese, and aromatic seasonings. Seared briefly on the stovetop then baked, this dish offers a deliciously moist and flavorful seafood main course perfect for a special dinner or entertaining guests.

Ingredients

Scale

Salmon

  • 4 salmon fillets (about 6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

Stuffing

  • 4 ounces lump crab meat
  • 4 ounces small shrimp, peeled, deveined, and chopped
  • 1/3 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat and prepare salmon: Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with paper towels to remove any excess moisture. Carefully cut a pocket lengthwise into the side of each fillet, making sure not to slice all the way through.
  2. Season the salmon: Lightly season both the inside and outside of the salmon fillets with salt, black pepper, and paprika to enhance the flavor.
  3. Make the stuffing: In a medium bowl, combine lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, grated Parmesan cheese, breadcrumbs, minced garlic, lemon juice, lemon zest, and chopped fresh parsley. Mix until all ingredients are evenly incorporated.
  4. Stuff the salmon: Spoon the prepared seafood mixture evenly into the pockets created in each salmon fillet, being careful not to overfill so the stuffing stays inside during cooking.
  5. Sear the salmon: Heat olive oil in an oven-safe skillet over medium heat. Once hot, place the stuffed salmon fillets in the skillet skin-side down (if skin is on) and sear for 2 to 3 minutes until the bottom side is nicely golden and seared.
  6. Bake the stuffed salmon: Transfer the skillet with the salmon into the preheated oven. Bake for 12 to 15 minutes, or until the salmon is cooked through and the stuffing is hot and lightly golden on top.
  7. Rest and serve: Remove the skillet from the oven and let the salmon rest for a few minutes before serving to allow flavors to meld and juices to redistribute.

Notes

  • Be careful not to overfill the salmon pockets to prevent the stuffing from spilling out while baking.
  • Panko breadcrumbs can be used as a lighter texture alternative to regular breadcrumbs.
  • Serve alongside roasted vegetables, steamed rice, or a fresh green salad for a balanced meal.

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Find it online: https://buttercreamcouture.com/crab-and-shrimp-stuffed-salmon-recipe/