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This crab and shrimp stuffed salmon brings restaurant luxury to your own kitchen. Packed with sweet seafood and rich buttery flavors, it is my go-to showstopper when I want to treat my family to something special but still keep things approachable.
I love watching everyone’s face light up at the first bite of this dish. After a vacation on the coast, I was inspired to recreate our favorite seafood dinner and this recipe quickly became a family hit.
Ingredients
- Salmon fillets: Choose fresh center-cut pieces for even cooking and tender texture
- Lump crabmeat: Brings sweet seafood flavor; use fresh or select quality canned options packed in water
- Cooked shrimp: Finely chopped for extra protein and a nice bite; smaller wild shrimp have best taste
- Breadcrumbs: Use plain or panko to hold the stuffing together and add texture
- Unsalted butter: Melted; soaks flavor into the seafood and moisturizes the stuffing
- Shallot: Gives delicate onion flavor without overpowering the seafood
- Garlic: Just a touch to add depth
- Fresh lemon juice: Brightens and balances the richness; fresh is best
- Fresh parsley: Adds color and a hint of herbiness
- Old Bay seasoning: Lends classic seafood spice
- Salt and black pepper: Bring out the natural flavors in the salmon and stuffing
- Lemon wedges (for serving): The acidity cuts through the richness
- Steamed vegetables, rice, or roasted potatoes: Make delicious sides
Step-by-Step Instructions
- Prep the Salmon:
- Pat the salmon fillets dry on both sides with paper towels. Season the flesh lightly all over with salt and a few turns of black pepper and arrange skin side down on a parchment lined baking sheet. This step helps the salmon roast evenly and allows the flavors of the stuffing to shine.
- Make the Crab and Shrimp Stuffing:
- Mix together the crabmeat, chopped shrimp, breadcrumbs, melted butter, minced shallot, minced garlic, fresh lemon juice, chopped parsley, Old Bay seasoning, salt and pepper in a bowl. Use a light hand so the crab stays in big succulent pieces. Taste the stuffing for seasoning before moving to the next step.
- Stuff the Salmon:
- Spoon the seafood stuffing onto the top center of each fillet, using your hands to mold it into a tidy mound. Press the mixture gently so it adheres. If your fillet has a natural pocket or slit, carefully stuff some filling inside as well.
- Bake the Salmon:
- Place the tray with stuffed salmon in a preheated oven set to three hundred seventy five degrees Fahrenheit. Bake for twelve to fifteen minutes, just until the salmon is opaque and starts to flake when pressed gently with a fork. For a crispy golden topping, place under the broiler for one to two minutes at the end, keeping a close eye to prevent burning.
- Garnish and Serve:
- Transfer the salmon to plates using a spatula. Sprinkle with extra chopped parsley and arrange lemon wedges on the side. Serve immediately with your favorite vegetables, rice, or potatoes.
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Salmon and crab have always been my favorite fish counter finds and stuffing them together in one dish is a celebration on its own. My daughter calls it fancy fish and loves to help assemble the stuffing which is always a sweet memory in the kitchen.
Storage Tips
Leftover stuffed salmon keeps well in airtight containers in the refrigerator for two days. To reheat, use a low oven so the seafood stays tender. I avoid the microwave since the stuffing can get rubbery and the salmon can dry out.
Ingredient Substitutions
If real crab is not available, imitation crab will work, though real crab adds that special flavor. For a dairy free version, swap the butter for olive oil. Gluten free breadcrumbs make this recipe gluten free without sacrificing crunch.
Serving Suggestions
Serve your stuffed salmon with garlicky sautéed greens, fluffy jasmine rice, or roast baby potatoes. I sometimes spoon a light lemon dill sauce over the top for extra zest. A chilled crisp white wine pairs beautifully.
Cultural and Historical Context
Seafood stuffed fish is a centerpiece in many coastal food traditions, from the American South to France. This version pays tribute to the big flavors of classic seafood boils and the celebratory feel of holiday dinners by the shore.
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This dish is a perfect blend of flavor and elegance that your family will love.
Frequently Asked Questions
- → Can I use frozen seafood for the stuffing?
Yes, thawed frozen crab and shrimp work well. Ensure excess moisture is removed before combining with the other ingredients.
- → What's the best way to keep salmon moist?
Avoid overbaking and check for doneness just as the fillets turn opaque and flake easily with a fork.
- → Are there alternatives to breadcrumbs?
Panko or crushed crackers can be used for variety and added texture in the stuffing.
- → Can this dish be prepared ahead and baked later?
Yes, assemble the stuffed salmon up to a few hours in advance and refrigerate until ready to bake.
- → What side dishes pair well?
Steamed vegetables, rice, or roasted potatoes make excellent accompaniments for a complete meal.