Crab & Shrimp Stuffed Salmon

You’re about to discover your new favorite seafood dish! This Crab & Shrimp Stuffed Salmon recipe is truly a showstopper, combining succulent salmon with a rich, flavorful stuffing of jumbo lump crab and shrimp. It’s surprisingly easy to make and guaranteed to impress.

Why You’ll Love This Recipe

This isn’t just another salmon dish; it’s a culinary experience! Here’s why this crab and shrimp stuffed salmon will become a staple in your kitchen:

• Seafood Lover’s Dream: Packed with generous amounts of both crab and shrimp, it’s a true celebration of the sea.
• Easy to Make: Despite its gourmet appearance, this recipe is straightforward and fun to prepare, perfect for home cooks of all levels.
• Impressive Presentation: Whether you’re hosting a dinner party or enjoying a cozy meal, this dish looks as good as it tastes.
• Flavor Explosion: A harmonious blend of fresh herbs, zesty lemon, and savory seasonings elevates the natural sweetness of the seafood.
• Versatile: It pairs beautifully with a variety of sides, making it adaptable to any meal plan.

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Ingredients

Get ready to create a masterpiece with these fresh and flavorful ingredients:

• 2 large (16 oz) filets Wild Caught Salmon
• 1 (8 oz) cup Jumbo Lump Crab meat
• ½ lb Shrimp, peeled and deveined
• 4 oz Cream cheese, softened
• 2 tbsp Freshly squeezed lemon juice
• ¼ cup Fresh parsley, chopped (plus more for garnish)
• 2 tbsp Green onions, chopped
• 4 cloves Garlic, minced
• 1 tbsp Old Bay seasoning
• 1 tsp Cardamom
• 1 tsp Badia complete seasoning
• 1 tsp Adobo seasoning
• 1 tsp Onion powder
• 2 tsp Paprika, separated
• ¼ cup Shredded mozzarella cheese
• 2 tbsp Grated Parmesan cheese
• To taste Salt
• To taste Black pepper
• 1 tbsp Butter, for cooking shrimp and topping salmon

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Step-by-Step Instructions

Follow these simple steps to create your delicious crab and shrimp stuffed salmon:

1. Prep Your Ingredients: Preheat your oven to 350°F (175°C). Mince the garlic and chop the parsley and green onions. Season the raw shrimp with a pinch of salt and pepper and set aside.
2. Cook the Shrimp: In a pan over medium-high heat, melt 1 tablespoon of butter. Add the minced garlic and 1 teaspoon of paprika. Cook for about 30 seconds, stirring constantly to prevent burning. Add the seasoned shrimp and par-cook for about 3 minutes, or until the shrimp are just browned. Remove from the pan and set aside to cool slightly.
3. Prepare the Stuffing: In a large bowl, combine the softened cream cheese, fresh parsley, green onions, and lemon juice. Gently mix to soften the cream cheese. Add the lump crab meat, cooked shrimp, mozzarella cheese, grated Parmesan cheese, and all remaining seasonings (cardamom, Badia complete seasoning, adobo seasoning, onion powder, and the remaining 1 teaspoon of paprika). Gently mix until everything is just combined. Do not overmix.
4. Assemble the Salmon: Season both salmon filets generously with salt, pepper, and Old Bay seasoning. Place one salmon filet in an oven-safe pan. Evenly spread the stuffing mixture over the entire surface of this salmon filet, from corner to corner. Carefully place the second salmon filet on top, creating a “sandwich.”
5. Bake and Broil: Place 1 tablespoon of butter on top of the assembled salmon. Bake for 20 minutes. After 20 minutes, remove the salmon from the oven. If desired, you can add a bit more of the reserved stuffing on top of the salmon. Broil for an additional 5 minutes, or until the salmon is cooked through and the top is golden brown and slightly crispy.
6. Serve: Garnish with fresh parsley. Serve hot with your favorite side dishes.

You Must Know

• Quality Salmon: For the best results, use wild-caught salmon. Its flavor and texture are superior.
• Don’t Overmix the Stuffing: Overmixing can break down the delicate crab and shrimp, leading to a less desirable texture.
• Adjust Seasonings: Taste the stuffing before adding it to the salmon and adjust salt and pepper as needed. Remember, salmon will also be seasoned.

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Make Ahead and Storage

• Make Ahead: You can prepare the crab and shrimp stuffing up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble and bake the salmon just before serving.
• Storage: Store leftover cooked salmon in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Gently reheat in the oven at a lower temperature (around 275°F/135°C) until warmed through to prevent drying out the salmon.

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Seasonal Variations

While this dish is fantastic year-round, consider these seasonal tweaks:

• Spring/Summer: Add a pinch of fresh dill or chives to the stuffing for a brighter flavor. Serve with a light citrus salad.
• Fall/Winter: Incorporate a touch of smoked paprika or a hint of cayenne pepper for a warmer, spicier note. Pair with roasted root vegetables.

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Serving Suggestions

This versatile stuffed salmon pairs wonderfully with a variety of sides:

• Vegetables: Steamed asparagus, roasted broccoli, green beans, or a vibrant mixed greens salad.
• Starches: Fluffy white rice, quinoa, creamy mashed potatoes, or a light couscous.
• Sauces: A simple lemon-butter sauce or a light hollandaise can elevate the dish further.

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No-Bake Alternative

If you prefer not to use the oven, you can prepare the components separately:

• Pan-Seared Salmon: Pan-sear the salmon filets until cooked through.
• Sautéed Stuffing: Sauté the crab and shrimp stuffing ingredients (excluding cheese) in a pan until heated through. Stir in the cheeses at the very end until melted.
• Assemble: Serve the pan-seared salmon with a generous scoop of the warm stuffing on top.

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Pro Tips

• Butterfly the Salmon: If your salmon filets are very thick, you can butterfly them (slice almost all the way through horizontally to open them up like a book) before stuffing for more even cooking.
• Pat Salmon Dry: Before seasoning, pat the salmon filets dry with paper towels. This helps the seasonings adhere better and promotes a nicer sear.
• Don’t Overcook: Salmon cooks quickly. Overcooked salmon can be dry. Keep an eye on it, especially during the broiling step.

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Frequently Asked Questions

Q: Can I use different types of fish for stuffing? A: While salmon is excellent, you could experiment with other thick, firm fish like cod or halibut. Adjust cooking times accordingly.

Q: What if I don’t have all the seasonings? A: While the listed seasonings provide a unique flavor, you can certainly adapt! Old Bay is highly recommended for seafood, but for other spices, you can use your favorite all-purpose seafood seasoning or a simple blend of garlic powder, onion powder, and paprika.

Q: Can I use imitation crab meat? A: For the best flavor and texture, we highly recommend using real jumbo lump crab meat. Imitation crab will not provide the same quality or taste.

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Ready to try this incredible recipe? Head over to my Instagram, Cup of Consuella, for a peek at the step-by-step process. You won’t regret it!

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