Lump crab and shrimp stuffed salmon

Lump crab and shrimp stuffed salmon

Crab & Shrimp Stuffed Salmon Ingredients

3 oz cream cheese, softened

1 can lump crab meat

2 Tablespoons fresh parsley, chopped

1/4 medium red onion, chopped

2 cloves fresh garlic, minced

6 large shrimp, cut into bite sized pieces

2 Tablespoons capers (optional)

1/3 cup of white cooking wine

2 – 8 oz salmon steaks

Preheat the oven to 350 degrees.

Take the softened cream cheese and mash it up a bit so it’s more of a creamy consistency. I find using a shallow glass bowl to be the best way. I got my Mini Prep Bowls on Amazon and they’re great for holding ingredients too. Buy a second set. You won’t regret it.

In a medium mixing bowl, add the crab, parsley onion, garlic and shrimp. Mix together.

Fold in the softened cream cheese. Add salt and pepper to taste.

In a medium to large baking dish, add the cooking wine. Slit the steaks down the center to form a holder for the stuffing. Place the steaks in the glass dish.

Fill each “holder” with half the stuffing mix.

You’ll notice the one on the right has extra green things in it. They are capers and I love capers with salmon and crab. Since hubby thinks they are disgusting, I added some to just the one I was going to have. The zingy tangy taste of those little green gems are something you can add to just about anything.

Bake, uncovered, in the oven for 20-25 minutes (depending on the size of your salmon steaks) at 350 degrees. Check with a meat thermometer to be sure they are cooked through.

The thermometer I have is the MK4 by Thermoworks. It’s lightening fast and super accurate. No more waiting for it to count up to the food’s temp. 

I topped it with some sriracha sauce (1 cup mayonnaise, 1-2 Tablespoons Sriracha, 3 Tablespoons fat free half & half) and a sprinkling of parsley. This was a great sauce for salmon (and you’ll have leftovers). 

Now YOU know how to make this yourself at home!