Crab Shrimp Stuffed Salmon Recipe
Servings: 4
Prep time: 20 minutes
Cook time: 20-25 minutes
Total time: 45 minutes
Ingredients:
For the Stuffing:
-
1/2 lb crab meat (fresh or canned, lump or claw meat)
-
1/2 lb shrimp (peeled, deveined, and chopped)
-
4 oz cream cheese (softened)
-
1/4 cup mayonnaise
-
2 tablespoons Dijon mustard
-
1 tablespoon lemon juice
-
2 tablespoons fresh parsley (chopped)
-
1 tablespoon fresh chives (chopped)
-
1/2 cup breadcrumbs (preferably panko)
-
1/4 teaspoon paprika
-
Salt and pepper, to taste
For the Salmon:
-
4 salmon fillets (about 6 oz each)
-
1 tablespoon olive oil
-
Salt and pepper, to taste
-
1 lemon (cut into wedges for garnish)
-
Fresh parsley, for garnish
For the Sauce:
-
3 tablespoons unsalted butter
-
2 cloves garlic (minced)
-
1/4 cup white wine (optional)
-
1/2 cup heavy cream
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
Salt and pepper, to taste
Instructions:
1. Prepare the Stuffing:
-
In a mixing bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, chives, breadcrumbs, paprika, salt, and pepper.
-
Mix everything until fully incorporated. The stuffing should be thick but spreadable. If it’s too thick, add a little more mayonnaise or cream cheese to adjust the texture.
2. Prepare the Salmon:
-
Preheat your oven to 375°F (190°C).
-
Pat the salmon fillets dry with paper towels. Using a sharp knife, make a slit in the center of each salmon fillet (horizontally) to create a pocket for the stuffing. Be careful not to cut all the way through.
-
Season both the inside and outside of the salmon with salt and pepper.
-
Stuff each fillet with a generous amount of the crab and shrimp mixture, pressing gently to pack it in.
3. Cook the Salmon:
-
Heat the olive oil in a large oven-safe skillet over medium-high heat.
-
Once hot, carefully place the stuffed salmon fillets in the skillet, skin-side down. Sear for about 2-3 minutes until the bottom is golden and crispy.
-
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Make the Sauce:
-
While the salmon is cooking, melt the butter in a separate small saucepan over medium heat.
-
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
-
Add the white wine (if using) and cook for another 2 minutes to reduce slightly.
-
Stir in the heavy cream, lemon juice, Dijon mustard, salt, and pepper. Bring the mixture to a simmer and cook for 3-5 minutes, until it thickens into a creamy sauce.
-
Adjust the seasoning with salt, pepper, or lemon juice to your taste.
5. Serve:
-
Once the salmon is done, remove it from the oven and let it rest for a minute.
-
Plate the stuffed salmon fillets, drizzle with the creamy garlic sauce, and garnish with fresh parsley and lemon wedges.
-
Serve immediately and enjoy!
Frequently Asked Questions (Q/A)
Q1: Can I use a different type of fish for this recipe?
A1: While salmon works beautifully for this dish, you can also try other firm, mild fish like cod, halibut, or grouper. Just make sure the fish you use has a similar texture so it can hold the stuffing.
Q2: Can I make the stuffing ahead of time?
A2: Yes, you can make the crab and shrimp stuffing ahead of time. Just store it in the refrigerator for up to 24 hours before stuffing the salmon fillets. This allows the flavors to meld together, making it even tastier.
Q3: What if I don’t have fresh crab meat?
A3: You can use canned crab meat if fresh is not available. Just be sure to drain it well to avoid excess moisture. The quality of crab meat can vary, so you may need to adjust the seasoning if it’s less flavorful.
Q4: Can I make this dish without wine in the sauce?
A4: Yes! If you prefer not to use wine, you can substitute it with a little extra chicken broth or vegetable broth. The sauce will still be creamy and delicious.
Q5: How do I know when the salmon is cooked perfectly?
A5: The salmon is done when it easily flakes with a fork, and the internal temperature reaches 145°F (63°C). You can use a meat thermometer to be sure, or just gently press down on the salmon to see if it flakes apart.
Q6: Can I make this a lighter version?
A6: To make a lighter version, you can substitute the cream cheese with a lighter cream cheese or Greek yogurt. Use a lighter mayonnaise (or none at all) and cut down on the butter in the sauce by using olive oil instead. The flavor will still be rich but with fewer calories.
Tips for Perfect Crab Shrimp Stuffed Salmon:
-
Be gentle when stuffing the salmon fillets. If you overstuff or press too hard, the stuffing might spill out during cooking.
-
If you’re looking for a crispy topping, you can sprinkle a bit more panko breadcrumbs on top of the stuffing before baking.
-
The creamy garlic sauce can be made ahead of time and gently reheated when ready to serve.