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There is something luxurious about salmon stuffed with sweet crab and shrimp. This recipe brings together tender seafood, bright herbs, and buttery breadcrumbs for a dinner that feels both impressive and down-to-earth. It is my go-to dish for special occasions when I want guests to feel extra taken care of but also crave something that bakes up with ease in under thirty-five minutes.
I first prepared this stuffed salmon for a birthday dinner and it was such a hit every guest asked for the recipe. Now whenever I need a dinner that feels celebratory but is secretly simple this is what I turn to.
Ingredients
- Salmon fillets: Choose center-cut pieces for even stuffing and moist texture
- Lump crabmeat: Look for fresh or canned and avoid any shell bits for the best results
- Cooked shrimp: Finely chopped for a tender sweet bite in every forkful
- Plain or panko breadcrumbs: These hold the filling together and add crunch
- Unsalted butter: Melted to keep everything rich and cohesive
- Shallot: Minced for a mild aromatic base
- Garlic: Minced for earthy depth
- Fresh lemon juice: Brightens and balances the savor
- Fresh parsley: Chopped for color and a pop of herbal flavor
- Old Bay seasoning: Or your favorite seafood blend to bring classic taste
- Salt and black pepper: To round out all the other flavors
- Lemon wedges: For squeezing over the finished dish
- Optional sides: Like steamed vegetables, rice, or roasted potatoes for a complete meal
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to one hundred ninety degrees Celsius. Line a tray with parchment or give it a slick of oil. Pat the salmon dry on both sides and sprinkle with salt and pepper to help the seasonings absorb.
- Make the Seafood Stuffing:
- In a bowl combine the crabmeat, chopped shrimp, breadcrumbs, melted butter, shallot, garlic, lemon juice, parsley, Old Bay, salt, and pepper. Use a gentle hand so the mixture stays light and not mushy.
- Stuff the Salmon:
- Lay the salmon fillets on the tray with the skin side down if they have skin. Divide the seafood blend across each fillet and use your fingertips to shape it in an even mound or layer that covers the top fully.
- Bake to Perfection:
- Place in the oven and bake for twelve to fifteen minutes until the salmon looks opaque and flakes easily when nudged with a fork. If you love a crisp golden topping pop the tray under the broiler for one to two minutes more but watch closely so it does not burn.
- Finish and Serve:
- Scatter extra chopped parsley over each stuffed fillet then plate up with lemon wedges. Serve piping hot with your chosen sides.
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I cannot resist the sweet nuance that crab brings to this stuffing. It reminds me of holidays at my aunt's house where crab was always the centerpiece of the table and laughter was just as plentiful.
Storage Tips
Leftover stuffed salmon keeps well in an airtight container in the refrigerator for up to two days. Warm gently in a low oven to maintain moisture so the seafood filling stays luscious not dry.
Ingredient Substitutions
No crab at hand? You can swap in more chopped shrimp or even mild white fish like cod. Use gluten-free breadcrumbs if needed or try crushed saltine crackers for old-school charm.
Serving Suggestions
This dish is wonderful with a side of garlicky green beans, fluffy jasmine rice, or crispy roasted potatoes. A fresh, crisp salad with lemon vinaigrette plays up all those bright seafood notes.
Cultural Inspiration
Stuffed fish has its roots in special occasion feasts across coastal cuisines. This version is a loving nod to American seafood houses where crab and Old Bay seasoning always mean celebration.
Frequently Asked Questions
- → Can I use canned crab for this dish?
Yes, high-quality canned crab can be used if fresh lump crabmeat is unavailable. Drain and pat it dry before mixing.
- → Can I substitute shrimp with other seafood?
Yes, you can substitute shrimp with scallops, cooked lobster, or even finely chopped white fish if preferred.
- → What’s the best way to achieve a golden crust?
To achieve a golden crust, broil the salmon for 1–2 minutes at the end of baking, ensuring the filling crisps slightly.
- → Can I prepare the seafood mix in advance?
Yes, the crab and shrimp mixture can be prepared up to a day in advance and stored in the refrigerator until ready to use.
- → What are the best sides to serve with this dish?
This dish pairs well with steamed vegetables, cooked rice, roasted potatoes, or a fresh green salad for a balanced meal.
- → Can I make this dish without breadcrumbs?
Yes, you can substitute breadcrumbs with almond flour or crushed crackers for a slightly different texture.