Crab & Shrimp Stuffed Salmon Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
314 kcal
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Course
Main Course
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Cuisine
Italian
Crab & Shrimp Stuffed Salmon Recipe
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Stuffed Salmon Recipe with Shrimp and Crab is an indulgent restaurant-style meal that is perfect for a special occasion. It is a delicious dish and you can easily make it at home. Elevate your salmon repertoire with this easy shrimp and crab stuffed salmon.
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Ingredients
- 4 center cut salmon filets 4-6 ounce filets per person
- 10 medium-sized raw shrimp peeled and deveined with tails removed, chopped into ½" pieces
- 8 ounces lump crab meat drained well and chopped
- 2 tablespoons butter or olive oil
- ¼ cup bell peppers red, green, or yellow peppers, diced
- 1 egg lightly beaten
- 2 garlic cloves minced
- 2 tablespoons chopped fresh parsley more for garnish
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon paprika or Old Bay seasoning
- ¼ cup panko breadcrumbs
- kosher salt and black pepper to taste
- Lemon wedges for garnish
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Instructions
- Preheat the oven to 400 degrees F.
- Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper, to taste.
- Cut a pocket into the thick top part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet. Set aside.
- In a large pan, melt 1 tablespoon of butter or olive oil over medium heat. Add minced garlic cloves, stirring often, until soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, until opaque about 2-3 minutes. Do not overcook as they will also cook in the oven.
- In a small bowl combine the cooked shrimp, lump crab meat, lemon zest, lemon juice paprika, beaten egg, panko bread crumbs, and bell peppers. Season with salt and pepper, to taste.
- Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil, or in a lightly buttered baking dish. Pull the slit apart to fill it with the shrimp and crabmeat stuffing. Spoon a couple of heaping tablespoons of the mixture into the slit, allowing it to spill out the top of the salmon.
- Bake the stuffed salmon fillet for about 15 minutes at 400 degrees F. The tops will be slightly golden.
- Serve immediately with lemon wedges and parsley for garnish. I like to serve it with a simple salad and ciabatta bread.
Notes
- When baking the salmon, keep an eye out for white spots appearing around the salmon fillet - this is called albumin. If you see A LOT (a little is okay) of it, this means the salmon is overcooked. At this point, you can remove it. Baking for about 15 minutes should give you a nice medium-cooked fish.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
5g
(2%)
Protein
39g
(78%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Sodium
755mg
(31%)
Potassium
768mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
861IU
(17%)
Vitamin C
21mg
(23%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 39g | 78% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 755mg | 31% |
| Potassium | 768mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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