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Crab & Shrimp Stuffed Salmon Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 314 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
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
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
% 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.