Salmon stuffed with crab and shrimp stuffing, topped with parmesan cream sauce. This recipe is easy and delicious. Not to mention, it is also very versatile. It’s perfect for a quick weeknight meal or dinner date. Either way you can’t go wrong!
Preparing shrimp & crab stuffed salmon
I made this dish for a family member before, and they referenced it as “salmon topped with a crab cake.” I always felt that was a nice way to put it because it is definitely similar to that. However, I prepare the stuffing slightly different from how I prepare my crab cakes.
The Stuffing
The stuffing is made of shrimp, crab, mayo, Dijon mustard, Old Bay, garlic powder, black pepper, lemon juice, bread crumbs and green onion. Just simply mix these ingredients together to prepare the stuffing.
*Note* Steam shrimp for 1 minute before adding to stuffing. No need to cook all the way through because it will cook while baking.
The Salmon
Next, you will cut a slit in the salmon. It is important to not cut all the way through the salmon. I prepare a olive oil mixture to put on the salmon before stuffing it. The mixture is made of olive oil, salt, pepper, garlic and onion powder. You will coat each piece of salmon with this mixture. Once each piece is fully coated, stuff each piece with the stuffing mixture. Line a baking sheet with foil, and spray with non-stick cooking spray, then place each piece on the lined sheet.
Baking the salmon
The salmon is then baked in an preheated oven at 375 degrees for 20 minutes. After 20 minutes, the salmon is then broiled until the top is has browned. It typically shouldn’t take no longer than 2 minutes.
Parmesan cream sauce
The sauce is made with half & half, all-purpose flour, salt, pepper, garlic powder, onion powder and parmesan cheese. It’s delicious and easy, but also optional. If you’re lactose intolerant, or just don’t want the sauce, trust me, it is still delicious without it.
I can be seen preparing this meal at the link below.
https://www.instagram.com/p/CU5iHu1JY6J/
Shrimp & Crab Stuffed Salmon
Ingredients
- 2 lbs fresh salmon fillets cut into 4 pieces
- 1 lb. claw or lump crab meat I used 8 oz. of claw meat and 8 oz. of lump. Both can be used or just one,
- 1/2 lb. medium or large shrimp peeled, deveined, tail off
- 1/3 cup mayo
- 1 tsp dijon mustard
- 1 tbsp lemon juice or juice from half of lemon
- 1 tsp Old Bay
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3/4 cup green onions chopped
- 1/3 cup bread crumbs
- 2 tbsp extra virgin olive oil
- 1 1 /2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
Parmesan Cream Sauce
- 4 tbsp unsalted butter
- 1 tbsp all purpose flour
- 2 cups half & half
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- In a small pan, steam shrimp for 1 minute. No need to cook longer because they will cook in the oven. Once shrimp has cooled, cut into bite size pieces.
- In a small or medium bowl, add mayo, dijon mustard, lemon juice, Old Bay, black pepper and garlic powder. Whisk together, then stir in bread crumbs. Stir in crab meat, shrimp and green onions. Mix until every thing is thoroughly combined.
- In a small bowl or measuring cup, add olive oil, sea salt, tsp. of black pepper, tsp. of garlic powder, tsp. dried parsley and tsp. of onion powder. Stir well.
- Cut a slit in the top of each salmon filet from one end to the other. Using a pastry brush, brush each piece of salmon with olive oil mixture until well coated. Using a spoon, stuffed crab and shrimp mixture into each piece of salmon.
- Line a baking sheet with aluminum foil. Spray with non-stick spray, and add each piece of salmon to baking sheet. Bake in preheated oven for 25 minutes.
- After 20 minute mark, turn oven up to broil. Broil salmon, for 1 minute, or until brown on top. Remove from oven and serve topped with parmesan cream sauce.
Parmesan Cream Sauce
- In a 10 in skillet, heat butter over medium low heat. When butter is melted, whisk flour, and whisk until a creamy mixture.
- Slowly whisk in half & half. Bring to a simmer, then add salt, garlic powder, onion powder and black pepper. Simmer for 5 minutes, whisking occasionally to keep from thickening too much. If mixture is too thick, add more half & half until desired consistency is reached.
- Stir in parmesan cheese, and whisk until melted. Taste and add more salt if needed. Serve on top of stuffed salmon.
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