Crab Shrimp Stuffed Salmon (Print Version)
# Ingredients:
→ Seafood
01 -
1 large salmon fillet (approximately 680g)
02 -
225g jumbo shrimp, peeled and deveined
03 -
225g fresh lump crab meat, refrigerated
→ Crab Filling Components
04 -
115g cream cheese, softened
05 -
2 tablespoons mayonnaise
06 -
1 teaspoon Dijon mustard
07 -
2 cloves garlic, minced
08 -
2 tablespoons fresh parsley or thyme, chopped
09 -
1 tablespoon fresh lemon juice
10 -
Salt and freshly ground black pepper, to taste
→ For Preparation and Garnish
11 -
2 tablespoons olive oil
12 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat your oven to 190°C.
02 -
In a mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped fresh herbs (parsley or thyme), fresh lemon juice, salt, and freshly ground black pepper. Thoroughly blend until a soft, uniform mixture is achieved.
03 -
Carefully butterfly the large salmon fillet by making a horizontal incision almost entirely through its thickness, allowing it to open flat like a book.
04 -
Evenly spoon the prepared crab filling onto one side of the butterflied salmon fillet. Fold the other side of the fish over the filling to enclose it. If necessary, secure the edges with kitchen toothpicks to prevent the filling from escaping during cooking.
05 -
Heat the olive oil in an oven-safe skillet over medium-high heat. Gently place the stuffed salmon into the hot skillet and sear for approximately 2 minutes per side, until a light golden-brown crust forms.
06 -
Evenly arrange the peeled and deveined jumbo shrimp over the seared salmon in the skillet.
07 -
Transfer the skillet (or carefully move the salmon and shrimp to a separate oven-safe baking dish) to the preheated oven. Bake for 15-18 minutes, or until the shrimp are fully pink and opaque, and the salmon is cooked through.
08 -
Optionally, drizzle with warm lemon herb butter. Serve immediately with fresh lemon wedges for garnish.
# Notes:
01 -
For easier handling, chill the stuffed salmon for 15 minutes before searing.
02 -
If lump crab meat is hard to source, substitute with cooked, chopped shrimp or flaked white fish.
03 -
For a distinct smoky flavor profile, consider utilizing smoked salmon instead of fresh.
04 -
Leftover salmon can be refrigerated for up to 2 days; reheat gently in the oven to maintain moisture and texture.
05 -
Complement this dish with sides such as blanched asparagus, wild rice pilaf, roasted baby potatoes, or garlic sautéed greens for a balanced meal.
06 -
Parsley can be substituted with thyme, dill, or chives to complement the seafood flavors.
07 -
While lump crab meat is preferred, backfin or claw meat are suitable substitutes for the filling.
08 -
Add shrimp just before baking to prevent overcooking and ensure they remain tender.