Crab and shrimp stuffed salmon is a delightful dish that combines the richness of salmon with the succulence of crab and shrimp. This recipe elevates the flavors with a blend of seasonings and cheeses, resulting in a dish that is both indulgent and satisfying. Perfect for a special occasion or a gourmet dinner at home, this recipe is sure to impress your family and guests.
Ingredients:
- 2 large filets Wild Caught Salmon
- 1 8 oz cup Jumbo Lump Crab
- 1/2 lb Shrimp
- 8 oz cream cheese
- 2 tbsp lemon juice, fresh squeezed
- 1/4 cup parsley, chopped
- 2 tbsp green onions
- 4 cloves garlic, minced
- 2 tbsp Old Bay
- 1 tsp cardamom
- 1 tsp Badia complete seasoning
- 1 tsp adobo seasoning
- 1 tsp onion powder
- 2 tsp paprika, separated
- 1/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan
- Salt, to taste
- Pepper, to taste
Directions:
- Pre-heat oven to 350 degrees Fahrenheit.
- Mince garlic, chop parsley, and green onions. Season shrimp with salt and pepper and set aside.
- In a pan over medium-high heat, melt one tbsp of butter. Add minced garlic and 1 tsp of paprika. Cook for about 30 seconds, stirring to prevent burning. Add shrimp and cook for about 3 minutes until browned. Remove from pan and set aside.
- In a large bowl, prepare the stuffing. Combine cream cheese, fresh parsley, green onions, and lemon juice. Mix gently to soften the cream cheese. Add lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings. Gently mix until combined. Avoid over mixing.
- Season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet, spreading it from corner to corner. Place the other salmon filet on top, sandwiching the stuffing. Reserve some stuffing to go on top of the salmon during cooking.
- Place a tbsp of butter on the salmon and bake for 15 minutes.
- Remove the salmon from the oven, add more stuffing on top, and broil for 5 minutes.
- Garnish with fresh parsley before serving.
- Serve salmon with a side of vegetables, rice, or mashed potatoes.
Tips:
- Ensure the shrimp is cooked until just browned during the initial cooking phase, as it will finish cooking in the oven.
- Adjust the seasonings according to your taste preferences.
- Use fresh ingredients for optimal flavor.
- Monitor the broiling process closely to prevent burning.
Conclusion:
Crab and shrimp stuffed salmon is a luxurious dish that marries the flavors of seafood with the richness of salmon. With a blend of herbs, spices, and cheeses, this recipe creates a memorable dining experience that is perfect for special occasions or elegant dinners at home. Enjoy the succulent flavors and textures of this gourmet dish with your loved ones!
- Can I use canned crab meat instead of jumbo lump crab?
- Yes, you can substitute canned crab meat for jumbo lump crab if needed. However, keep in mind that the texture and flavor may vary slightly. Make sure to drain the canned crab meat well before adding it to the stuffing mixture.
- Can I prepare the stuffing mixture in advance?
- Yes, you can prepare the stuffing mixture ahead of time and store it in an airtight container in the refrigerator for up to 24 hours before assembling the salmon. This can help save time when you’re ready to cook the dish.
- Can I use a different type of fish besides salmon?
- While salmon works beautifully for this recipe, you can certainly experiment with other firm-fleshed fish such as trout, halibut, or even cod. Just ensure that the fish fillets are thick enough to hold the stuffing and adjust the cooking time accordingly.
- How do I know when the salmon is fully cooked?
- The salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). You can also check for doneness by observing that the flesh is opaque and separates easily into flakes. If in doubt, you can always use a meat thermometer to ensure proper cooking.