Crab and Shrimp Stuffed Delight

This luxurious crab and shrimp stuffed salmon transforms an already impressive fish into a restaurant-worthy masterpiece that's surprisingly easy to prepare at home. The rich seafood filling complements the salmon's natural flavor while adding elegant complexity that will impress even the most discerning guests.

I first created this dish when my in-laws were visiting and wanted to serve something special without spending hours in the kitchen. Now it's become our celebration meal, appearing at birthdays and anniversaries when we want to feel pampered without restaurant prices.

Ingredients

• Fresh salmon fillets choose center-cut pieces with even thickness for best results
• Lump crab meat splurge on fresh if possible the sweet delicate flavor is worth it
• Chopped shrimp adds wonderful texture contrast and complements the crab beautifully
• Cream cheese creates a velvety base that holds everything together
• Mozzarella cheese provides a subtle meltiness without overpowering the seafood
• Mayonnaise adds richness and helps bind the filling
• Dijon mustard offers a gentle tang that cuts through the richness
• Old Bay seasoning the quintessential seafood spice blend brings everything together
• Garlic powder provides aromatic depth without overwhelming fresh seafood flavors
• Lemon juice brightens the entire dish with essential acidity
• Fresh parsley adds color and a subtle herbaceous note

Step-by-Step Instructions

Prepare the oven

Start by preheating your oven to 375°F and line a baking sheet with foil. The light greasing is crucial so your beautiful stuffed fillets don't stick and tear when serving.

Create the seafood filling

Mix the chopped shrimp, crab meat, softened cream cheese, mozzarella, mayonnaise, Dijon, Old Bay seasoning, garlic powder, salt, pepper, lemon juice, and parsley in a bowl. Take your time folding these ingredients together gently to maintain the texture of the seafood while ensuring everything is evenly distributed.

Prepare the salmon

With a sharp knife, carefully cut a pocket into each salmon fillet. The trick is to insert your knife about 3/4 inch from one side and cut horizontally almost to the other edge, creating a deep pocket while keeping the sides and bottom intact.

Stuff the fillets

Spoon the seafood mixture generously into each pocket. Don't be afraid to overfill slightly the filling will settle as it cooks. Gently press the edges of the salmon together to seal in as much filling as possible.

Bake to perfection

Place your stuffed fillets on the prepared baking sheet with at least an inch between them. Brush the tops with olive oil to promote browning and prevent drying. Bake for exactly 18 minutes for medium fillets or up to 20 for thicker cuts. The salmon should be just barely opaque throughout.

Achieve the perfect finish

For an extra touch of color and texture, switch your oven to broil for the final 1 to 2 minutes. Watch carefully to avoid burning this step transforms the dish from homemade to professional looking.

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The Old Bay seasoning is my secret weapon in this recipe. My grandmother always kept a tin in her spice cabinet for Maryland crab feasts, and now I find myself reaching for it whenever I cook seafood. There's something about that blend of paprika, celery salt, and other spices that immediately elevates any fish dish from ordinary to memorable.

Make-Ahead Options

This stuffed salmon is perfect for entertaining because you can prepare the entire dish up to 8 hours before cooking. Simply assemble the stuffed fillets, cover them tightly with plastic wrap, and refrigerate. When guests arrive, all you need to do is pop them in the oven. The cold fillets may need an extra 2-3 minutes of cooking time. This approach actually improves the flavor as the seasonings have time to meld together.

Serving Suggestions

While this stuffed salmon is certainly the star of any plate, it pairs beautifully with simple sides that won't compete with its richness. I love serving it with roasted asparagus or a light lemon garlic spinach. For a starch, consider wild rice or a small portion of buttered new potatoes. A glass of unoaked Chardonnay or Pinot Grigio makes the perfect beverage pairing, enhancing the delicate seafood flavors without overwhelming them.

Perfect Pairings

This dish bridges the gap between everyday cooking and special occasion fare. For a romantic dinner, serve with a single roasted vegetable and crusty bread. For a dinner party, create an elegant seafood theme by starting with a light shrimp cocktail or scallop appetizer. The beauty of this recipe is its versatility it feels right at home whether served on your finest china or on a simple white dinner plate.

Frequently Asked Questions

→ How can I prevent the filling from leaking out of the salmon?

To prevent the filling from leaking, make sure the pocket in the salmon is deep enough but does not cut through the fillet. Use your fingers to gently press the edges of the salmon around the filling for a secure fit. Brushing the salmon with olive oil can also help seal the edges slightly during baking.

→ Can I use canned crab meat for this dish?

Yes, canned crab meat works well as a substitute. Be sure to drain it thoroughly and check for any residual shells before mixing it into the filling.

→ What sides pair best with stuffed salmon?

This dish pairs wonderfully with steamed vegetables, rice pilaf, or a fresh green salad. Lemon wedges are a great addition to enhance the dish's flavor.

→ Can I make this dish ahead of time?

Yes, you can prepare the stuffed salmon in advance. Assemble the salmon with the filling, then store it in the refrigerator for up to 12 hours before baking. Bake just before serving for the best results.

→ Can I substitute the shrimp or crab with other ingredients?

If needed, you can substitute the shrimp with cooked scallops or diced cooked lobster, and the crab with canned tuna or imitation crab. The flavors will vary slightly but will still be delicious.