Crab Shrimp Stuffed Salmon is one of those dishes that makes you feel like a culinary rock star without needing a degree from a fancy cooking school. Seriously, it’s the kind of meal that impresses guests and leaves you wondering why you ever thought cooking was hard. I remember the first time I attempted this dish in my tiny kitchen, and let me tell you, it was a bit of a journey!
So, here’s the thing: I was trying to find a way to eat healthier while still enjoying the flavors of the sea. I had some salmon in the fridge, and I thought, “Why not stuff it?” I started rummaging through my pantry and found some leftover shrimp and crab meat. From that moment, Crab Shrimp Stuffed Salmon was born! It’s not just about the seafood; it’s about creating something that feels special without breaking the bank or taking all night to make.
Now, this dish is perfect for anyone looking to elevate their home cooking game—busy parents, college students, or anyone who wants to feel fancy without the fuss. Plus, it’s healthy, which is a nice bonus.
Why You’ll Love This Recipe
- Quick and Easy: You can whip this up in about 30 minutes! Perfect for weeknight dinners.
- Impressive Flavor: The combination of crab and shrimp stuffed inside tender salmon is a flavor explosion. It’s like a seafood party on your plate.
- Healthy: Packed with protein and healthy fats, this dish is perfect for anyone trying to eat better without sacrificing taste.
- Budget-Friendly: While seafood can be pricey, you can often find good deals on shrimp or crab, especially if you buy frozen.
- Skill Level: This is a great recipe for beginners. If you can mix ingredients and sear a piece of fish, you can make this dish!
Looking back, the first time I made this, I was nervous. But I learned through trial and error, and that’s what makes cooking fun!
Ingredients You’ll Need
- 1 large salmon fillet, butterflied: This will be the canvas for all the delicious stuffing.
- 6–8 jumbo shrimp, peeled and deveined: Adds a nice texture and flavor.
- 1 cup (approx. 120g) lump crab meat: The star of the stuffing!
- 2 tablespoons (30g) cream cheese, softened: Gives creaminess to the filling.
- 1 tablespoon (15g) mayonnaise: Adds richness and moisture.
- 1 teaspoon (5g) Dijon mustard: A little tang goes a long way.
- 1 clove garlic, minced: Because garlic makes everything better.
- 1 tablespoon (4g) fresh parsley or thyme, chopped: Fresh herbs brighten up the dish.
- 1 tablespoon (15ml) lemon juice: For that zesty kick!
- Salt and pepper, to taste: Essential for flavor.
- 1 tablespoon (15ml) olive oil: For searing the salmon.
- Lemon wedges, for serving: A fresh squeeze at the end makes it pop!
Now, you might be wondering about the cost of crab meat and shrimp. Look, I get it; fresh seafood can make your wallet cry. But I’ve had success using frozen shrimp—just thaw them out, and you’re good to go. You can even substitute the crab with more shrimp or some cooked fish if you’re in a pinch.
Let’s Get Started
Step 1: Mix the Filling
In a mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped parsley or thyme, lemon juice, and a good sprinkle of salt and pepper. Mix thoroughly until it’s all blended. Now, here’s a tip: don’t be afraid to taste the mixture as you go! You want to make sure it’s flavorful and balanced.
Step 2: Butterfly the Salmon
Using a sharp knife, carefully butterfly the salmon fillet horizontally to create a pocket. This part can be a bit tricky, so take your time. Once you’ve got that pocket, spoon the crab mixture evenly into the center. It should look generous but not overflowing—no one likes a messy kitchen! If the fillet is thick, you might need to secure it with toothpicks to keep everything inside.
Step 3: Sear the Salmon
Preheat the oven to 190°C (375°F). In a large skillet, heat the olive oil over medium-high heat. Place the stuffed salmon in the skillet and sear it for about 2 minutes on each side, achieving that lovely light golden color. The smell of the salmon cooking is just heavenly! If you’re nervous about this step, just keep an eye on it; you want a nice crust but not burnt.
Finishing Touches
Step 4: Bake the Salmon
Transfer the seared salmon to an oven-safe baking dish and place the shrimp evenly over the top. Bake for 15–18 minutes, or until the shrimp turn pink and the salmon is opaque throughout. This is where the magic happens! Keep an eye on it towards the end; you want it perfectly cooked, not overdone.
Step 5: Garnish and Serve
Drizzle with lemon herb butter (which you can easily make with melted butter and additional herbs) and garnish with lemon wedges before serving. The burst of citrus from the lemon is just perfect!
Tips for the Best Crab Shrimp Stuffed Salmon
- Make sure your salmon is **fresh**. If you’re using frozen, thaw it overnight in the fridge.
- Don’t overstuff the salmon; you want it to close properly without spilling out the filling.
- Use a meat thermometer to check the salmon’s doneness—145°F is the magic number.
- Feel free to play around with the herbs. Dill is a great alternative if you have it on hand!
- If you’re short on time, prep the filling in advance and just stuff the salmon right before cooking.
Storage Tips
If you’re living alone or with roommates, you might have leftovers. Here’s the real talk: this dish is best enjoyed fresh. However, if you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave, but be careful not to overdo it; you don’t want rubbery salmon.
Frequently Asked Questions About Crab Shrimp Stuffed Salmon
Can I use other types of fish?
Absolutely! While salmon is the star here, you could use a firm white fish like cod or halibut. Just adjust the cooking time as necessary.
What if I can’t find lump crab meat?
No worries! You can use imitation crab meat or just double the shrimp. It’ll still taste good!
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. A meat thermometer inserted into the thickest part should read 145°F.
Can I make this dish in advance?
You can prepare the stuffing ahead of time and keep it in the fridge. Just stuff the salmon and cook it right before you want to eat.
What sides go well with this dish?
I love pairing it with a simple green salad or some roasted vegetables. You could also do a light pasta for something a bit more filling.
Is this recipe suitable for meal prep?
While it’s best fresh, you can definitely portion it out for quick lunches. Just be sure to reheat gently!
Final Thoughts
So there you have it—Crab Shrimp Stuffed Salmon that’s not just a meal but a culinary adventure! Honestly, if I can do this in my tiny kitchen with limited equipment, so can you! Each time I make this dish, I feel more confident, like I’m leveling up my home cooking skills. Whether you’re making this for a special occasion or just a weeknight treat, I promise it’ll be a hit.
Next up, I’m thinking about what variations I can try—maybe some spicy sriracha in the filling? The possibilities are endless! Happy cooking, and remember, it’s all about having fun in the kitchen!
Crab Shrimp Stuffed Salmon Delight
Ingredients
- 1 large salmon fillet, butterflied
- 6–8 jumbo shrimp, peeled and deveined
- 1 cup (approx. 120g) lump crab meat
- 2 tablespoons (30g) cream cheese, softened
- 1 tablespoon (15g) mayonnaise
- 1 teaspoon (5g) Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon (4g) fresh parsley or thyme, chopped
- 1 tablespoon (15ml) lemon juice
- Salt and pepper, to taste
- 1 tablespoon (15ml) olive oil
- Lemon wedges, for serving
Instructions
- In a mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly until blended.
- Using a sharp knife, butterfly the salmon fillet horizontally to create a pocket. Spoon the crab mixture evenly into the center and close the fillet, securing it with toothpicks if necessary.
- Preheat the oven to 190°C. In a large skillet, heat the olive oil over medium-high heat. Sear the stuffed salmon on both sides for 2 minutes each, achieving a light golden color.
- Transfer the seared salmon to an oven-safe baking dish. Place the shrimp evenly over the top and bake for 15–18 minutes, or until the shrimp turn pink and the salmon is opaque throughout.
- Drizzle with lemon herb butter and garnish with lemon wedges before serving.
