Crab and Shrimp Stuffed Salmon

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Introduction:

Elegant, rich, and bursting with flavor, this Crab and Shrimp Stuffed Salmon recipe is perfect for special occasions or a luxurious weeknight dinner. The buttery salmon fillets are generously filled with a creamy seafood stuffing made from crab, shrimp, and herbs—then baked to perfection. High in protein and full of healthy fats, it’s a decadent dish that doesn’t compromise on nutrition.

Origin:

While stuffed seafood dishes are enjoyed in many coastal cuisines, this version is inspired by classic American seafood dishes, particularly from coastal regions like the Pacific Northwest and Gulf Coast, where salmon, crab, and shrimp are staples. It’s a fusion of surf and surf, elevated with rich stuffing and simple seasoning.

Ingredients:

For the Stuffing:

  • 1/2 cup cooked shrimp, finely chopped
  • 1/2 cup lump crab meat (drained)
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped green onions or chives
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
  • Optional: 1/4 tsp Old Bay seasoning or paprika

For the Salmon:

  • 4 salmon fillets (about 6 oz each), skinless
  • 1 tbsp olive oil or melted butter
  • Salt and black pepper to taste
  • Fresh lemon wedges and parsley for garnish

Optional Ingredient Substitutes:

  • Use Greek yogurt instead of mayonnaise for a lighter version
  • Add breadcrumbs to the stuffing for more texture (not low-carb)
  • Substitute cooked scallops for shrimp
  • Use canned crab if fresh lump crab is unavailable
  • Spice it up with a pinch of cayenne pepper or red pepper flakes

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
  2. Prepare the stuffing: In a bowl, mix shrimp, crab, cream cheese, mayo, mustard, garlic, Parmesan, green onions, lemon juice, salt, and pepper. Mix until combined and creamy.
  3. Cut the salmon: Using a sharp knife, slice a pocket lengthwise into the side of each fillet (don’t cut all the way through).
  4. Stuff the salmon: Fill each salmon pocket generously with the crab and shrimp mixture.
  5. Season and bake: Place fillets in the baking dish. Brush with olive oil or butter, then sprinkle with salt and pepper. Bake for 18–20 minutes, or until the salmon is flaky and the stuffing is hot.
  6. Garnish with chopped parsley and lemon wedges before serving.

Tips for Success:

  • Use room temperature cream cheese to make mixing easier.
  • Don’t overcook the salmon—check at the 18-minute mark to avoid drying it out.
  • Use good-quality crab meat for best flavor and minimal shell fragments.
  • Secure the filling with toothpicks if needed, especially for thinner fillets.

Recommendations:

  • Serve with garlic butter asparagus, roasted vegetables, or cauliflower mash.
  • Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.
  • For a dinner party, serve with a light salad and citrus vinaigrette to balance the richness.

Nutrition (per serving, approx. 1 stuffed fillet):

  • Calories: 420
  • Protein: 38g
  • Fat: 28g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Net Carbs: 4g

(Nutrition may vary depending on specific ingredients and substitutions.)

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