Elevate your dinner game with our Crab and Shrimp Stuffed Salmon recipe! This luxurious dish features tender salmon fillets stuffed with a decadent mixture of lump crab, shrimp, spinach, and Boursin cheese, all seasoned to perfection with Cajun spices. With a burst of flavor in every bite and a creamy Cajun butter sauce drizzled on top, this dish is sure to impress even the most discerning palates. Whether you’re hosting a dinner party or simply craving a restaurant-quality meal at home, this recipe is guaranteed to delight.
In our household, Crab and Shrimp Stuffed Salmon is reserved for special occasions and celebratory dinners. I still remember the first time I made it for my family; the kitchen was filled with the irresistible aroma of spices and seafood, drawing everyone to the table with eager anticipation. As we savored each bite of tender salmon stuffed with succulent crab and shrimp, it quickly became clear that this dish was a masterpiece. Since then, it’s been a go-to recipe for birthdays, anniversaries, and holiday gatherings, earning rave reviews and requests for seconds every time. With its elegant presentation and exquisite flavors, this dish has become a symbol of love and celebration in our home.
Why This Crab and Shrimp Stuffed Salmon Is Worth Indulging In
- Premium salmon fillets stuffed with a luxurious mixture of lump crab, shrimp, spinach, and Boursin cheese, creating a symphony of flavors and textures.
- Seasoned to perfection with a blend of Cajun spices, smoked paprika, and garlic, for a deliciously bold taste experience.
- Accompanied by a rich and creamy Cajun butter sauce, adding a decadent finishing touch to every bite.
- Easy to prepare and perfect for special occasions or weeknight dinners when you want to impress.
- Versatile and adaptable, allowing you to customize the filling with your favorite ingredients or spices.
Ingredients:
- 4 (7 ounce each) salmon fillets, skin removed
- 2 tablespoons avocado or olive oil, divided
- Salt and ground pepper, to taste
- 1/2 teaspoon smoked paprika, plus more for seasoning shrimp
- 1 teaspoon Cajun seasoning, plus more for seasoning shrimp
- 4 oz. frozen spinach, thawed
- 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
- 1 jalapeno, deseeded and diced
- 8 oz. lump crab or claw crab
- 1/4 cup Parmesan cheese, grated
- 2 teaspoons garlic, minced
- 12-16 medium shrimp, peeled and cleaned
- Lemon wedges, to garnish
Instructions:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Drizzle the salmon fillets with 1 tablespoon of oil, then season with salt, pepper, smoked paprika, and Cajun seasoning on both sides. Cut a slit through the middle of each salmon fillet, about two-thirds of its total length, but not all the way through. Set aside.
- Squeeze excess liquid out of the spinach and discard it. In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, Parmesan cheese, and garlic. Season with salt and pepper to taste. Set aside.
- In another medium-sized bowl, toss the shrimp with the remaining 1 tablespoon of oil, Cajun seasoning, smoked paprika, salt, and pepper. Set aside.
- Stuff the salmon fillets with the crab mixture, then top with the seasoned shrimp. Transfer the stuffed salmon onto the prepared baking sheet.
- In a small bowl, combine all the ingredients for the Cajun butter sauce. Drizzle the sauce over the stuffed salmon.
- Bake for 15-17 minutes or until the salmon is cooked through, opaque in the center, and flakes easily with a fork.
- Serve the Crab and Shrimp Stuffed Salmon with lemon wedges and enjoy the culinary masterpiece!
Notes:
- For added freshness, squeeze lemon juice over the salmon before serving.
- Customize the dish by adding your favorite herbs or spices to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave before serving.
