Elegant Shrimp and Crab Stuffed Salmon

This elegant yet simple recipe features tender salmon fillets stuffed with a rich, creamy filling of crab meat, chopped shrimp, and cream cheese, seasoned with lemon and garlic. It’s perfect for special occasions or an elevated weeknight dinner.

Table of Contents

• Ingredients for Shrimp and Crab Stuffed Salmon
• Simple Step-by-Step Instructions
• Tips for Success
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Shrimp and Crab Stuffed Salmon

This impressive recipe yields 4 stuffed salmon fillets:

• Salmon
  • Salmon fillets: 4
• Stuffing
  • Crab meat: 1 cup (Preferably fresh, well-drained)
  • Shrimp, chopped: 1 cup (Chopped into small pieces)
  • Cream cheese, softened: 1/2 cup
  • Breadcrumbs: 1/4 cup (Use gluten-free for a GF option)
  • Fresh parsley, chopped: 2 tbsp
  • Lemon juice, freshly squeezed: 1 tbsp
  • Garlic powder: 1 tsp
  • Salt and pepper: To taste

Simple Step-by-Step Instructions

Step 1: Prepare the Stuffing

In a large mixing bowl, combine the crab meat and chopped shrimp. Ensure both ingredients are well-drained to avoid a watery filling. Add the softened cream cheese and mix thoroughly until combined. Incorporate the breadcrumbs, chopped parsley, lemon juice, garlic powder, salt, and pepper. Stir until the mixture is well blended, flavorful, and holds together.

Step 2: Stuff the Salmon Fillets

Preheat the oven to 375°F (190°C). Place each salmon fillet skin-side down on a cutting board. Using a sharp knife, carefully make a deep pocket in the thickest part of each fillet by slicing horizontally. Be careful not to cut all the way through the sides or ends. Spoon the crab and shrimp mixture into each pocket, pressing gently to ensure a generous but not overstuffed filling.

Step 3: Bake and Serve

Place the stuffed salmon fillets in a greased baking dish, spaced apart for even cooking. Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove from the oven and let rest for a few minutes before serving. Garnish with lemon wedges.

Tips for Success

• Doneness Check: Use a meat thermometer inserted into the thickest part of the salmon (avoiding the stuffing) to ensure it reaches 145°F (63°C). This prevents overcooking, which can dry out the fish.
• Resting: Allowing the salmon to rest for a few minutes after baking helps the juices redistribute, ensuring a moist fillet.
• Flavor Variation: Experiment with adding fresh dill or chives to the stuffing instead of or in addition to parsley for a different aromatic profile.

FAQs (Frequently Asked Questions)

Can I use imitation crab meat?

Yes, you can use imitation crab meat (surimi) as a cost-effective alternative, but the flavor will be less authentic than lump crab meat.

How can I prevent the filling from leaking out?

Make sure the pocket incision is not too wide, and ensure the filling mixture is firm (the breadcrumbs help with this). You can also secure the opening with a toothpick before baking.

What should I serve with this dish?

This rich salmon pairs wonderfully with simple, bright sides. Roasted vegetables (like asparagus or broccoli) or a light rice pilaf are excellent choices.

Emily Garcia

Shrimp and Crab Stuffed Salmon

This elegant yet simple recipe features tender salmon fillets stuffed with a rich, creamy filling of crab meat, chopped shrimp, and cream cheese, seasoned with lemon and garlic. It’s perfect for special occasions or an elevated weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 fillets

Course: Main Dish

Cuisine: American, Seafood

Ingredients Equipment Method Notes

Ingredients

  

• 4 Salmon fillets (Salmon)
• 1 cup Crab meat (Preferably fresh, well-drained) (Stuffing)
• 1 cup Shrimp, chopped (chopped into small pieces) (Stuffing)
• 0.5 cup Cream cheese, softened (Stuffing)
• 0.25 cup Breadcrumbs (Use gluten-free for a GF option) (Stuffing)
• 2 tbsp Fresh parsley, chopped (Stuffing)
• 1 tbsp Lemon juice, freshly squeezed (Stuffing)
• 1 tsp Garlic powder (Stuffing)
• Salt and pepper (To taste) (Stuffing)

Equipment

• greased baking dish for baking
• sharp knife for making the pocket

Method

 

1. In a large mixing bowl, combine the crab meat and chopped shrimp. Ensure both ingredients are well-drained. Add the softened cream cheese and mix thoroughly. Incorporate the breadcrumbs, chopped parsley, lemon juice, garlic powder, salt, and pepper. Stir until the mixture is well blended and holds together.
2. Preheat the oven to $375^{circ}text{F}$ ($190^{circ}text{C}$). Place each salmon fillet skin-side down. Using a sharp knife, carefully make a deep pocket in the thickest part of each fillet by slicing horizontally, being careful not to cut all the way through. Spoon the crab and shrimp mixture into each pocket, pressing gently to ensure a generous but not overstuffed filling.
3. Place the stuffed salmon fillets in a greased baking dish, spaced apart for even cooking. Bake for 20–25 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature should reach $145^{circ}text{F}$ ($63^{circ}text{C}$)). Remove from the oven and let rest for a few minutes before serving. Garnish with lemon wedges.

Notes

Ensure the crab meat and chopped shrimp are well-drained before mixing with the cream cheese to prevent a watery filling. Use a meat thermometer to check the internal temperature of the salmon (avoiding the stuffing); it should reach $145^{circ}text{F}$ ($63^{circ}text{C}$) for perfect doneness. For a different flavor, try adding fresh dill or chives to the stuffing.

Conclusion

This Elegant Shrimp and Crab Stuffed Salmon is a beautifully presented dish that delivers sophisticated flavor with surprisingly little effort, making it ideal for making any dinner feel special.