Crab and Shrimp Stuffed Salmon: A Seafood Lover’s Delight

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  1. Prepare the Salmon Fillets

Use a sharp knife to carefully cut a horizontal slit or pocket in the thickest part of each fillet, stopping just before you reach the other side. Be gentle to avoid tearing the fillet apart.

  1. Fill the Salmon

Divide the seafood stuffing into four equal portions and gently spoon it into each pocket, pressing lightly to fill without overstuffing.

  1. Bake to Perfection

Place the stuffed salmon in the prepared baking dish. Bake for 18 to 22 minutes, depending on thickness, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

  1. Serve and Garnish

Transfer to plates and garnish with extra parsley and lemon wedges if desired. Pair with a light salad, roasted vegetables, or a side of rice for a complete meal.

Serving Suggestions

Wine Pairing: A crisp Chardonnay or Sauvignon Blanc complements the buttery texture of the salmon and seafood stuffing.

Side Dishes: Garlic-roasted asparagus, lemon herb rice, or a simple green salad with vinaigrette make great accompaniments.

Make it a meal: Add a drizzle of lemon butter sauce or a dollop of dill yogurt for a gourmet touch.

FAQs

Can I use canned crab meat?

Yes. If fresh lump crab isn’t available, high-quality canned crab works well. Drain it thoroughly and check for any shell fragments.

Can I make this recipe ahead of time?

Absolutely. You can prepare the stuffing and even stuff the fillets up to 1 day in advance. Store covered in the refrigerator and bake just before serving.

What if I don’t have cream cheese?

You can substitute with mascarpone, ricotta, or a blend of sour cream and a small amount of shredded cheese. The goal is to maintain a creamy consistency that binds the filling.

Is this dish keto-friendly or low-carb?

To make it low-carb or keto, simply replace breadcrumbs with crushed pork rinds or almond flour.

Can I grill instead of bake?

Yes, but wrap the stuffed salmon in foil and grill over medium heat for about 15–20 minutes. This prevents the filling from spilling and keeps the fish moist.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 2 days.

Freezing: Not recommended, as the stuffing may separate or become watery after thawing.

Reheating: Warm in a 325°F (163°C) oven for 10–15 minutes or until heated through. Avoid microwaving as it can dry out the salmon.

Final Thoughts

Crab and Shrimp Stuffed Salmon is the ultimate seafood comfort dish—rich, flavorful, and surprisingly easy to prepare. With simple ingredients and elegant results, it’s perfect for holidays, dinner parties, or weeknight indulgence. Enjoy the blend of ocean flavors with each bite and don’t forget the lemon for a fresh finish!

Enjoy!

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