Here’s a detailed recipe for Crab & Shrimp Stuffed Salmon, along with a comprehensive FAQ section to answer common questions about preparation, substitutions, and storage.
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🦀🦐 Crab & Shrimp Stuffed Salmon Recipe
📝 Ingredients
For the Stuffing:
- 4 oz lump crab meat (picked over for shells)
- 4 oz small cooked shrimp (chopped)
- 2 tbsp mayonnaise
- 2 tbsp cream cheese (softened)
- 1/4 cup breadcrumbs (Panko or regular)
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- Salt and pepper to taste
For the Salmon:
- 4 salmon fillets (6 oz each, skinless)
- Olive oil (for brushing)
- Salt and pepper
- Paprika (optional, for color)
- Lemon slices (for garnish)
👩🍳 Instructions
1. Preheat Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or foil.
2. Prepare the Stuffing
- In a mixing bowl, combine crab meat, chopped shrimp, mayo, cream cheese, breadcrumbs, lemon juice, Old Bay, garlic powder, onion powder, parsley, salt, and pepper.
- Mix until just combined—don’t overwork it or it will get mushy.
3. Prepare the Salmon
- Pat the salmon dry with paper towels.
- Using a sharp knife, carefully slice a pocket into the thickest part of each fillet (don’t cut all the way through).
- Season salmon lightly with salt, pepper, and a sprinkle of paprika if desired.
4. Stuff the Salmon
- Divide the stuffing evenly and fill each pocket.
- Optional: Top each fillet with an extra small spoonful of stuffing.
5. Bake
- Place stuffed fillets on the prepared baking sheet.
- Drizzle or brush lightly with olive oil.
- Bake for 18–22 minutes, or until salmon is cooked through (internal temp ~145°F/63°C) and stuffing is golden on top.
6. Serve
- Serve warm, garnished with lemon slices and fresh parsley.
- Pairs well with rice, asparagus, or roasted potatoes.
❓ FAQs – Crab & Shrimp Stuffed Salmon
🔁 Can I use canned crab and shrimp?
Yes. Just make sure to drain well and pick through the crab for any shells. Canned shrimp should be rinsed and chopped.
🧊 Can I use frozen seafood?
Yes. Thaw it completely and pat dry to prevent a watery filling.
🧀 Can I skip the cream cheese?
You can, but it adds richness and helps bind the stuffing. You can replace it with a little extra mayo or even Greek yogurt for a lighter option.
🥖 What can I use instead of breadcrumbs?
Try:
- Crushed Ritz or saltine crackers
- Almond flour (for low-carb)
- Cooked quinoa (though this changes the texture)
🔪 What if I can’t cut a pocket in the salmon?
No problem. Just layer the stuffing on top of each fillet and bake as usual.
🔥 Can I grill instead of bake?
Yes, but be careful: grilling makes the stuffing prone to falling out. Use a fish basket or wrap in foil.
🕒 How long does it keep in the fridge?
Store leftovers in an airtight container for up to 3 days.
❄️ Can I freeze it?
Yes, both before and after baking.
- Before baking: Assemble, wrap tightly in foil/plastic wrap, and freeze for up to 2 months. Thaw in fridge before baking.
- After baking: Cool completely and wrap well before freezing. Reheat in the oven at 350°F until hot.
🐟 Can I use a whole side of salmon?
Absolutely. Just double or triple the stuffing recipe, make a slit down the length of the salmon, and fill. Increase bake time to 25–35 minutes depending on thickness.
🍽️ What sides go well with this?
- Garlic mashed potatoes
- Lemon butter asparagus
- Wild rice pilaf
- Caesar salad
- Roasted vegetables
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