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Crab and Shrimp Stuffed Salmon: A Flavorful Delight!

Crab and Shrimp Stuffed Salmon – Elegant, Succulent & Oh-So-Fancy!
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Crab and Shrimp Stuffed Salmon is a flavorful dish that combines the richness of salmon with a savory seafood stuffing made from crab and shrimp, seasoned with herbs and spices, perfect for a special meal.

Ingredients

Scale
  • 2 large 16 oz filets Wild-Caught Salmon
  • 1 8 oz cup Jumbo Lump Crab
  • 1/2 lb Shrimp, peeled and deveined
  • 4 oz cream cheese, softened
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp green onions, sliced
  • 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, divided
  • 1/4 cup shredded mozzarella cheese
  • 2 tbsp grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F. Prepare and mince garlic, chop parsley and green onions. Pat salmon dry.
  2. Season shrimp with salt and pepper. Set aside.
  3. Melt 1 tbsp butter in a skillet over medium-high heat. Add minced garlic and 1 tsp paprika. Cook for 30 seconds.
  4. Add shrimp to the pan. Cook for 3 minutes until lightly browned. Remove and set aside.
  5. In a bowl, mix cream cheese, lemon juice, parsley, green onions, shrimp, crab, mozzarella, parmesan, and seasonings (except Old Bay). Fold gently.
  6. Season both salmon filets with salt, pepper, and Old Bay.
  7. Place one filet in a greased oven-safe pan. Spread stuffing evenly on top. Lay second filet over the top.
  8. Add 1 tbsp butter on top. Bake for 20 minutes.
  9. Remove from oven, top with remaining stuffing, and broil for 5 minutes until golden.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Use thick salmon filets to hold the stuffing securely.
  • Fresh lump crab offers the best flavor, but canned crab can be used.
  • Avoid precooked shrimp to prevent overcooking.
  • Let the salmon rest before slicing to retain juices.
  • Leftovers can be stored in an airtight container for up to 3 days, but freezing is not recommended due to the cream cheese filling.

Nutrition

Find it online: https://www.spiritsdrink.com/crab-and-shrimp-stuffed-salmon-recipe/