Shrimp And Crab Stuffed Salmon Recipes

SHRIMP AND CRAB STUFFED SALMON

Steps:

• Pre-heat oven to 375 degrees. Cut salmon into about 6 ounce filets. I usually buy a large slab and cut it into as many portions as I need. Leaving the skin on, place on parchment paper and cut a slice down the center the long way. This is where you will put the stuffing. The salmon stays together nicely when you leave the skin on, and the skin comes off easily once it's cooked.Shrimp and crab mixture. Chop crab and shrimp into chunks. I use cooked crab and raw shrimp, because I hate when my shrimp are too tough when overcooked. Mix all ingredients in a bowl until well combined. Stuff mixture into the salmon. Bake for about 20-25 minutes, depending on the thickness of the salmon. I always broil on high for the last minute or two, just so the top of the stuffing is a little crispy. It's important not to overcook salmon, to make sure it stays nice and juicy. Remember, salmon can be eaten raw, so it's better to under cook slightly than to over cook.Once the salmon is done, take a spatula and get between the salmon and the skin, and it will come right off. Plate when finished.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

SALMON FILLET WITH SHRIMP AND CRAB STUFFING

Steps:

• Preheat oven to 350F degrees.
• Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
• Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
• If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
• Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
• Place in a coated baking dish.
• Bake for 20 minutes or until salmon is cooked to your desire.