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Crab Shrimp Stuffed Salmon

Crab Shrimp Stuffed Salmon: A Slice of Seafood Heaven

This Crab Shrimp Stuffed Salmon recipe combines lump crab meat and shrimp, wrapped in tender salmon fillets, creating a delightful low-fat dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Lunch
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets skinless salmon Use skinless fillets for easier stuffing and a cleaner presentation.
  • 2 tablespoons olive oil This is required for searing; feel free to substitute with any light cooking oil of your choice.
For the Stuffing
  • 8 ounces lump crab meat Canned crab is a good substitute if fresh is not available.
  • 1 cup cooked shrimp, chopped Use fresh or frozen shrimp, ensure they are pre-cooked.
  • 4 ounces cream cheese For a low-fat option, use low-fat cream cheese.
  • 2 tablespoons mayonnaise Can be omitted for a lighter version or replaced with Greek yogurt.
  • 2 tablespoons fresh parsley Can substitute with chives or dill.
  • 1 teaspoon garlic powder Fresh garlic works too for a more robust taste.
  • 1 teaspoon paprika Contributes color and subtle earthiness.
  • 1 tablespoon Dijon mustard Enhances flavor with a hint of tanginess.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup breadcrumbs Use gluten-free breadcrumbs if needed.
For Serving
  • 2 lemons wedges Provides a zesty finish.

Equipment

  • Oven-safe skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F).
  2. In a mixing bowl, combine shrimp, crab meat, cream cheese, mayonnaise, parsley, garlic powder, paprika, Dijon mustard, and breadcrumbs. Mix together until well incorporated.
  3. Slice a pocket into each salmon fillet and season with salt and black pepper.
  4. Fill each salmon pocket with the stuffing mixture, secure with toothpicks if needed.
  5. Heat olive oil in an oven-safe skillet and sear the stuffed salmon fillets for 2 to 3 minutes on each side until browned.
  6. Transfer the skillet to the oven and bake for 12 to 15 minutes until the salmon is opaque and flakes easily.
  7. Remove from the oven, let it rest for 2 minutes, and serve with lemon wedges.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 14gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 720mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Ensure that the salmon pocket is kept intact to prevent stuffing from spilling out. Experiment with different herbs and cheeses for unique flavors. Store leftovers in an airtight container for up to 2 days.

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