This Crab and Shrimp Stuffed Salmon is a delightful dish that brings a touch of elegance to your family table while remaining simple to make. The combination of tender salmon with a rich filling of crab and shrimp makes for a dish that’s both creamy and packed with flavor. It’s perfect for a weekend dinner or a special occasion when you want to impress with minimal effort.
Why You Will Love This Crab and Shrimp Stuffed Salmon
This recipe is great for busy families. It uses everyday ingredients, so there’s no need for a long shopping list. It’s quick to prepare and has a lovely flavor that everyone will enjoy. Plus, it’s a wonderful way to incorporate seafood into your meals, which is healthy and satisfying. You’ll find yourself making this dish often!
How to Make Crab and Shrimp Stuffed Salmon
Making this delicious salmon is super easy, even for beginners. You’ll start by preparing the filling, then create pockets in the salmon to stuff them. After that, it’s just a matter of baking! The result is a beautifully cooked salmon with a warm, flavorful filling.
What You Need
- 4 salmon fillets
- 1 cup crab meat
- 1 cup shrimp, chopped
- 1/2 cup cream cheese
- 1/4 cup breadcrumbs
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step
- Preheat the oven to 375°F (190°C).
- In a bowl, mix crab meat, shrimp, cream cheese, breadcrumbs, parsley, lemon juice, garlic powder, salt, and pepper.
- Make a pocket in each salmon fillet and stuff with the crab and shrimp mixture.
- Place stuffed salmon in a baking dish.
- Bake for 20-25 minutes or until the salmon is cooked through.
How to Serve Crab and Shrimp Stuffed Salmon
This stuffed salmon pairs beautifully with a fresh green salad or steamed vegetables. Consider adding some rice or quinoa on the side to soak up any extra sauce. It’s also lovely with a drizzle of lemon butter on top. You could serve it as a special meal for a birthday dinner or family gathering.
How to Store Crab and Shrimp Stuffed Salmon
To keep leftovers fresh, place them in an airtight container in the fridge. They should stay good for about 2-3 days. If you want to freeze, wrap the salmon tightly in plastic wrap, then place it in a freezer bag. Thaw in the fridge overnight before reheating gently in the oven.
Recipe Tips
- Make sure to remove the skin from the salmon for easier stuffing.
- If you’re short on time, you can prep the filling ahead of time and refrigerate it until you’re ready to cook.
- Use fresh shrimp or canned, depending on what’s available.
- You can substitute the crab meat with imitation crab for a budget-friendly option.
- Always check the salmon for doneness; it should be opaque and flake easily.
Variations & Swaps
- Try adding some spinach or artichokes into the stuffing for extra flavor.
- For a bit of heat, mix in some diced jalapeños or a sprinkle of red pepper flakes.
- Use trout or tilapia instead of salmon for a different fish option.
- Swap the cream cheese with ricotta for a lighter filling.
- If you’re looking to make it dairy-free, you can substitute the cream cheese with a dairy-free version or avocado.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed salmon and keep it in the fridge until you’re ready to bake it. Just make sure to let it sit at room temperature for about 15 minutes before putting it in the oven, as this helps it cook evenly.
Can I freeze the stuffed salmon?
Yes, you can freeze the stuffed salmon. Wrap each fillet tightly and store them in a freezer-safe bag. To use, simply thaw in the refrigerator overnight and bake as directed.
How do I reheat leftovers?
Reheat leftovers by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes. You want it heated through but be careful not to dry it out.
What if I can’t find crab meat?
If crab meat is unavailable, you can use canned tuna or a combination of more shrimp instead. Both will give a delicious flavor and still be satisfying.
What are some good side dishes to serve with this?
Great side options include mashed potatoes, asparagus, or a simple garlic bread. A light, citrusy salad also complements the richness of the stuffed salmon beautifully.
Crab and Shrimp Stuffed Salmon
Ingredients
For the Stuffing
- 1 cup crab meat Fresh or canned.
- 1 cup shrimp, chopped Use fresh or frozen, chopped.
- 1/2 cup cream cheese Can be substituted with ricotta or dairy-free version.
- 1/4 cup breadcrumbs
- 2 tablespoons parsley, chopped Fresh is recommended.
- 1 tablespoon lemon juice Fresh lemon juice preferred.
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
For the Salmon
- 4 fillets salmon Skin removed for easier stuffing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix crab meat, shrimp, cream cheese, breadcrumbs, parsley, lemon juice, garlic powder, salt, and pepper.
- Make a pocket in each salmon fillet and stuff with the crab and shrimp mixture.
- Place stuffed salmon in a baking dish.
Cooking
- Bake for 20-25 minutes or until the salmon is cooked through.
