Oh my goodness, let me tell you about this crab and shrimp stuffed salmon! It’s one of those dishes that never fails to impress, whether it’s a cozy family dinner or a special celebration. The salmon is so tender and flaky, and when you cut into it, the creamy, savory filling of crab and shrimp just makes your taste buds dance! I love how the freshness of the seafood pairs with the richness of the cream cheese, creating a flavor explosion that’s simply irresistible. Plus, it’s pretty easy to whip up, making it a go-to recipe in my kitchen. Trust me, once you try this, it’ll become one of your favorites too!
Ingredients List
To make this delicious crab and shrimp stuffed salmon, you’ll need a few simple ingredients that come together beautifully. Here’s what you’ll need:
- 4 salmon fillets (fresh and boneless for the best flavor)
- 1 cup crab meat (I love using lump crab for that sweet taste)
- 1 cup shrimp, peeled and chopped (make sure they’re nice and fresh!)
- 1/2 cup cream cheese (softened, so it blends easily)
- 1/4 cup breadcrumbs (for a little texture in the filling)
- 1/4 cup green onions, chopped (adds a nice mild onion flavor)
- 2 tablespoons lemon juice (freshly squeezed if you can, it brightens everything up!)
- 1 teaspoon garlic powder (for that extra depth of flavor)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (for a bit of kick)
Gather these ingredients, and you’ll be well on your way to creating a dish that’s as delightful as it is satisfying!
How to Prepare Instructions
Alright, let’s get cooking! Making crab and shrimp stuffed salmon is super straightforward, and I promise you’ll feel like a culinary rockstar by the end. Here’s how to do it:
Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). This step is crucial because it ensures that your salmon cooks evenly and gets that lovely flaky texture we all crave. While the oven is warming up, you can tackle the filling!
Prepare the Filling
In a large mixing bowl, combine the crab meat, chopped shrimp, softened cream cheese, breadcrumbs, green onions, lemon juice, garlic powder, salt, and black pepper. Mix everything together until it’s well blended—trust me, the aroma is going to be heavenly! Make sure the filling is creamy and slightly chunky; that way, you get those delightful bites of seafood.
Stuff the Salmon
Now, grab those salmon fillets! Using a sharp knife, carefully cut a pocket into the side of each fillet, being cautious not to slice all the way through. You want enough space to stuff in that delicious filling. Take a generous spoonful of the crab and shrimp mixture and pack it inside each pocket. Don’t be shy—really stuff it in there!
Baking the Salmon
Place the stuffed salmon fillets in a baking dish, and pop them into your preheated oven. Bake for about 20-25 minutes. You’ll know they’re done when the salmon is opaque and flakes easily with a fork. The filling should be nice and warm all the way through. Oh, the anticipation will be worth it!
Nutritional Information
Now, let’s talk nutrition! This crab and shrimp stuffed salmon is not only delicious but also packs a punch in the protein department. For each serving, you’re looking at approximately 350 calories, with 20 grams of fat and 30 grams of protein. It’s a great low-fat option that offers a lovely balance of flavors without the guilt! Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, feel free to indulge in this fantastic dish while knowing you’re making a smart choice!
Tips for Success
Want to make your crab and shrimp stuffed salmon even more fabulous? Here are some of my favorite tips! First, don’t skimp on the seasoning—taste the filling before stuffing to ensure it’s bursting with flavor. If you want a little extra zest, add some lemon zest to the filling for that bright, fresh kick!
Also, make sure your salmon is as fresh as possible. If you can, buy it from a trusted fishmonger or the seafood counter. Fresh salmon really makes a difference in flavor and texture. When stuffing the fillets, be gentle but firm; you want to stuff them well without tearing the salmon.
Lastly, consider broiling the stuffed salmon for the last few minutes of cooking. This gives the top a beautiful golden color and a slight crispiness that contrasts perfectly with the creamy filling. Trust me, these little tweaks will take your dish from great to unforgettable!
Serving Suggestions
When it comes to serving your crab and shrimp stuffed salmon, I love to keep it fresh and vibrant! A crisp side salad is always a winner—try a mix of arugula, cherry tomatoes, and avocado drizzled with a light lemon vinaigrette. The acidity of the dressing complements the richness of the salmon beautifully.
If you’re in the mood for something warm, roasted asparagus or sautéed green beans make a perfect pairing. They add a lovely crunch and a pop of color to your plate! And don’t forget about a side of fluffy rice or creamy mashed potatoes to soak up any extra filling that may spill out—yum!
For a little extra flair, serve with lemon wedges for squeezing right before you dig in. Trust me, the bright citrus really elevates the dish! Enjoy your delicious meal with a nice glass of white wine, and you’ve got a dining experience that feels truly special.
Storage & Reheating Instructions
After enjoying your crab and shrimp stuffed salmon, you might have some leftovers—lucky you! To store them, let the salmon cool completely, then place it in an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 2 days. Just make sure to seal it well to keep that delicious flavor intact!
When it’s time to reheat, I recommend using the oven to maintain that lovely texture. Preheat your oven to about 350°F (175°C), then place the salmon on a baking sheet and cover it with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. You can also use the microwave if you’re in a hurry—just be careful not to overdo it, as that can make the salmon a bit rubbery. Enjoy your tasty leftovers!
FAQ Section
I’ve had a few common questions come up about this crab and shrimp stuffed salmon, so let’s tackle them together!
Can I use frozen shrimp and crab meat?
Absolutely! Just make sure to thaw them completely and pat them dry before mixing them into the filling. This helps to avoid excess moisture, which can make the filling a bit soggy.
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or ricotta cheese. They’ll change the flavor slightly, but they still provide that creamy texture we all love!
Can I make this dish ahead of time?
Yes, you can prepare the stuffed salmon in advance! Just cover it and refrigerate until you’re ready to bake. It’s a great way to save time on busy nights.
What should I serve with crab and shrimp stuffed salmon?
I recommend a light salad or some roasted vegetables as sides. They complement the richness of the salmon beautifully!
How do I know when the salmon is done?
Look for that lovely opaque color and make sure it flakes easily with a fork. If you have a food thermometer, the internal temperature should reach 145°F (63°C). Happy cooking!
Crab and Shrimp Stuffed Salmon: 7 Reasons to Indulge Today
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Delicious salmon fillets stuffed with crab and shrimp.
Ingredients
- 4 salmon fillets
- 1 cup crab meat
- 1 cup shrimp, peeled and chopped
- 1/2 cup cream cheese
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix crab meat, shrimp, cream cheese, breadcrumbs, green onions, lemon juice, garlic powder, salt, and pepper.
- Make a pocket in each salmon fillet.
- Stuff the fillets with the crab and shrimp mixture.
- Place stuffed fillets in a baking dish.
- Bake for 20-25 minutes or until salmon is cooked through.
Notes
- Serve with lemon wedges.
- Pair with a side salad.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crab and shrimp stuffed salmon
