Description: Decadent, buttery salmon stuffed with a rich, creamy crab and herb filling—topped with roasted shrimp and finished with a luscious lemon herb butter. This Crab & Shrimp Stuffed Salmon is a show-stopping seafood dinner that tastes as luxurious as it looks! Perfect for special occasions, impressing dinner guests, or simply indulging in a restaurant-quality meal at home. The combination of flaky salmon, sweet crab, succulent shrimp, and vibrant herbs creates an unforgettable culinary experience.
Ingredients:
- 1 large salmon fillet (approximately 1.5-2 pounds), skin on or off, butterflied.
- 6–8 jumbo shrimp (16/20 count), peeled and deveined, with tails optional.
- 1 cup lump crab meat, fresh or pasteurized (ensure it’s picked through for shells).
- 2 tablespoons cream cheese, softened to room temperature for easy mixing.
- 1 tablespoon mayonnaise, preferably a high-quality brand.
- 1 teaspoon Dijon mustard, for a tangy kick.
- 1 clove garlic, minced finely.
- 1 tablespoon fresh parsley or thyme, chopped (or a mix of both for complexity).
- 1 tablespoon fresh lemon juice, for brightness and acidity.
- Salt and freshly ground black pepper to taste.
- 1 tablespoon olive oil, for searing the salmon.
- 2 tablespoons unsalted butter, melted
- 1 tablespoon of fresh herbs of choice, such as parsley, thyme, or dill, chopped
- Optional: lemon wedges for serving.
Preparation:
Step 1: Prepare the Crab Filling.
In a medium-sized mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, and minced garlic. Gently fold these ingredients together until they are well combined. Be careful not to overmix, as you want to keep the crab meat in relatively large, identifiable pieces. Overmixing can result in a mushy texture.
Step 2: Season the Crab Filling.
Add the chopped fresh parsley or thyme (or a mix of both) to the crab mixture. These herbs will add a fresh, aromatic dimension to the filling. Next, add the fresh lemon juice. The lemon juice will brighten the flavors and prevent the filling from being too heavy. Season the mixture generously with salt and freshly ground black pepper to taste. Remember that the salmon and shrimp will also be seasoned, so adjust the seasoning accordingly. Mix all the ingredients together thoroughly but gently.
Step 3: Prepare the Salmon Fillet.
If your salmon fillet is not already butterflied, carefully slice it horizontally, starting from one side and cutting almost all the way through to the other side. Be careful not to cut all the way through; you want to create two flaps that can be opened up like a book. This creates a pocket for the crab filling. Pat the salmon fillet dry with paper towels. This will help it sear properly and prevent it from steaming in the pan. Season the inside and outside of the salmon fillet with salt and freshly ground black pepper.
Step 4: Stuff the Salmon.
Carefully spread the crab filling evenly over one side of the butterflied salmon fillet. Make sure to leave a small border around the edges to prevent the filling from spilling out during cooking. Gently fold the other side of the salmon fillet over the filling, creating a stuffed salmon package. If necessary, use toothpicks to secure the edges of the salmon, preventing the filling from escaping during cooking. Insert the toothpicks at intervals along the seam, being careful not to pierce the salmon too deeply.
Step 5: Prepare the Shrimp.
While the salmon is stuffed, prepare the shrimp. Ensure the shrimp are peeled and deveined. You can leave the tails on for presentation, if desired. Lightly drizzle the shrimp with a small amount of olive oil and season them with salt and freshly ground black pepper.
Step 6: Make lemon herb butter In a small bowl, mix melted butter with fresh herbs and set aside
Instructions:
Step 1: Sear the Stuffed Salmon.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Ensure the skillet is hot before adding the salmon. Carefully place the stuffed salmon fillet in the hot skillet and sear it for 2-3 minutes per side, until it is lightly golden brown. Searing the salmon will help to develop flavor and create a nice crust.
Step 2: Add the Shrimp.
Carefully arrange the seasoned shrimp on top of the stuffed salmon fillet. The shrimp will cook along with the salmon in the oven, absorbing the flavors of the salmon and the crab filling.
Step 3: Bake the Salmon and Shrimp.
Transfer the skillet to a preheated oven at 375°F (190°C). Bake the salmon and shrimp for 15-18 minutes, or until the salmon is cooked through and the shrimp are pink and opaque. The internal temperature of the salmon should reach 145°F (63°C).
Step 4: Finish and Serve.
Remove the skillet from the oven. Drizzle the lemon herb butter over the salmon. Let the salmon rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more moist and flavorful dish. Remove the toothpicks (if used) before serving. Garnish with fresh lemon wedges, if desired. Serve immediately and enjoy!
Why You Will Love This Recipe
This Crab & Shrimp Stuffed Salmon recipe is a winner for several reasons. First, it’s incredibly flavorful, combining the richness of salmon with the sweetness of crab and the succulence of shrimp. The lemon herb butter adds a layer of brightness and aromatic complexity that elevates the entire dish. Second, it’s an impressive dish to serve to guests, yet surprisingly easy to make. The preparation is straightforward, and the baking process is relatively hands-off. Third, it’s a healthy and satisfying meal, packed with protein and omega-3 fatty acids.
Cooking Rating:
Intermediate
Serving Suggestions:
- Serve with roasted asparagus or green beans for a vibrant and healthy side dish.
- Pair with a quinoa or rice pilaf to soak up the delicious sauce.
- Offer a crisp green salad with a light vinaigrette to balance the richness of the salmon.
- Serve with crusty bread for dipping into the lemon herb butter.
- Accompany with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips:
- Ensure the crab meat is well-drained to prevent the filling from being too watery.
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the salmon, as it will become dry.
- If you don’t have an oven-safe skillet, you can transfer the salmon to a baking dish before baking.
- To prevent the shrimp from overcooking, you can add them to the salmon during the last 5-7 minutes of baking.
- Feel free to experiment with different herbs in the filling and the lemon herb butter. Dill, chives, or tarragon would all be delicious additions.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: ~480 kcal per serving Protein: ~45g per serving Sodium: ~350mg per serving
Conclusion:
This Crab & Shrimp Stuffed Salmon is a truly special dish that is perfect for impressing guests or simply treating yourself to a restaurant-quality meal at home. The combination of flaky salmon, sweet crab, succulent shrimp, and vibrant herbs is simply irresistible. With its straightforward preparation and impressive presentation, this recipe is sure to become a favorite. Enjoy!
Questions and Answers about this recipe
Q1: Can I use frozen crab meat instead of fresh?
A: Yes, you can use frozen crab meat, but be sure to thaw it completely and squeeze out any excess moisture before using it in the filling. Fresh crab meat will generally have a better flavor and texture, but frozen is a convenient alternative.
Q2: Can I make this recipe ahead of time?
A: You can prepare the crab filling and stuff the salmon a few hours ahead of time, but it’s best to bake it fresh for the best texture and flavor. If you prepare it in advance, keep the stuffed salmon covered in the refrigerator until you are ready to bake it.
Q3: What if I don’t have lump crab meat? Can I use another type of crab meat?
A: Yes, you can use other types of crab meat, such as claw meat or backfin meat. However, lump crab meat is preferred for its sweetness and large, identifiable pieces.
Q4: Can I grill the salmon instead of baking it?
A: Yes, you can grill the salmon. Wrap the stuffed salmon in foil. Grill over medium heat for about 15-20 minutes, or until the salmon is cooked through and the shrimp are pink.
Q5: Can I add other vegetables to the filling?
A: Yes, you can add other vegetables to the filling, such as finely diced bell peppers, celery, or green onions. Be sure to sauté the vegetables until they are soft before adding them to the filling.
