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Crab and shrimp stuffed salmon brings together tender fish with a decadent creamy seafood filling for a dish that always feels special yet is easier than you think. Every time I make this recipe for a cozy dinner party or family Sunday, I am amazed how the flavors blend and how impressive it looks straight from the oven.
Whenever I serve this for friends, someone always asks for the recipe and it feels like such a treat even though it comes together quickly on a weeknight.
Ingredients
- Fresh salmon fillets: choose fillets with a vibrant pink color and firm texture for the freshest taste
- Cooked shrimp chopped: adds bite and extra seafood flavor use wild caught shrimp if possible
- Lump crab meat: brings sweet richness check for shells and use reputable brands for best quality
- Cream cheese softened: binds the filling and makes it creamy pick a brick style for best texture
- Mayonnaise: adds tang and extra lusciousness
- Dijon mustard: brings a subtle sharpness
- Lemon juice: brightens the seafood filling squeeze fresh for added zing
- Minced garlic: gives savory depth
- Old Bay seasoning: classic pairing with seafood adds spice blend if you like a kick or swap for Cajun
- Mozzarella or Parmesan shredded: adds gooey richness opt for fresh grated for best meltability
- Chopped parsley: offers color and a touch of freshness
- Olive oil or melted butter: to drizzle on top and boost browning
- Smoked paprika optional: for color and a subtle smoky note
Step-by-Step Instructions
- Prepare the Salmon:
- Pat salmon fillets dry using a paper towel and lay them on a board. With a sharp knife hold the fillet steady and cut a pocket or deep slit along the thickest side of each piece without slicing all the way through. This creates a space for the stuffing.
- Make the Stuffing:
- In a medium bowl combine the chopped shrimp lump crab meat softened cream cheese mayo Dijon mustard lemon juice garlic Old Bay seasoning shredded cheese and parsley. Mix thoroughly with a fork or spatula until the filling is creamy and evenly blended.
- Stuff the Salmon:
- Using a spoon fill each salmon pocket with the seafood mixture pressing gently to pack it tightly. If you have a bit of filling left spoon it over the top of the fillets. The goal is to mound it slightly above the surface.
- Arrange in Baking Dish:
- Place the stuffed salmon fillets in a lightly greased baking dish. Drizzle a little olive oil or melted butter over each and sprinkle a touch of smoked paprika if using. This step adds color and ensures even roasting.
- Bake the Salmon:
- Transfer the dish to a preheated oven at three hundred seventy five degrees Fahrenheit. Bake about twenty minutes until the salmon easily flakes with a fork and the stuffing bubbles at the edges. The fish should still be moist and just cooked through.
- Garnish and Serve:
- Once out of the oven scatter with fresh parsley. Serve hot with lemon wedges and your choice of sides such as rice or roasted veggies.
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My absolute favorite ingredient in this has to be the lump crab it adds so much luxurious flavor. I remember my kids making a game of who could find the biggest crab piece in their serving and smiling the whole meal.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to two days. To reheat zap briefly in the microwave or warm in a low oven covered with foil. I like to flake leftover stuffed salmon over a salad for an easy lunch.
Ingredient Substitutions
If you cannot find lump crab use quality imitation crab though the true flavor will be less sweet. Any soft cheese like Neufchatel works instead of cream cheese for a lighter fill. For a dairy free version skip cheese and add a spoonful more mayo for richness.
Serving Suggestions
This stuffed salmon shines with a side of creamy mashed potatoes garlicky green beans or a crisp citrus salad. I love serving it over rice pilaf for soaking up the savory juices.
Cultural Context
Crab and shrimp stuffed fish is a classic in many coastal regions especially in the southern United States where fresh seafood is plentiful. Combining shellfish with salmon gives you a taste of a traditional seafood feast all in one beautiful fillet.
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Frequently Asked Questions
- → Can I use canned crab for the filling?
Yes, canned lump crab can be used if fresh is unavailable. Just make sure to drain it well before mixing.
- → Is it necessary to use both shrimp and crab?
Using both gives a richer flavor, but you can substitute all shrimp or all crab as desired.
- → How do I know when salmon is cooked through?
Salmon is done when it flakes easily with a fork and the stuffing is hot in the center, usually after 20 minutes at 375°F.
- → What side dishes pair well with this dish?
Rice, roasted veggies, or a simple salad make excellent accompaniments to complement the seafood flavors.
- → Can I prepare the stuffed fillets ahead of time?
Yes, assemble ahead and refrigerate up to 8 hours. Bake just before serving for best flavor and texture.
- → Can I freeze stuffed salmon?
Freezing is possible, but for optimal texture, it's best enjoyed freshly baked. If freezing, wrap tightly and thaw before baking.