STUFFED SALMON WITH SHRIMP AND CRAB
This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.
Provided by Dan Toomey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g
CRAB MEAT STUFFED SHRIMP
If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!
Provided by Laurita
Categories Crab
Time 35m
Yield 24 depending on shrimp count
Number Of Ingredients 11
Steps:
- Peel shrimp leaving tails and slice down middle deveining as you go.
- Lay on greased cookie sheet to form a circle with the tail pointing up.
- (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
- Place a spoonful of crabmeat mixture on top of the circle.
- Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
- Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
- To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
- Having medium shrimp saves money and makes more of a finger-food size.
- I've made extra and frozen some to be used as side dishes.
- If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
- Even mid-westerners can enjoy a special fresh seafood treat.
BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING
This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.
Provided by Kozmic Blues
Categories Crab
Time 1h25m
Yield 20 Shrimp
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Line your baking dish with foil, and butter or spray with non stick cooking spray.
- Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
- Cover and refrigerate until ready to use.
- In your fry pan, melt 4 tablespoons butter over medium-high heat.
- Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
- Add the parsley and the garlic, and cook, stirring, for 1 minute.
- Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss to combine.
- Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
- Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
- Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
- Drizzle with the remaining melted butter.
- Bake until golden, about 20 minutes.
SALMON WITH SEAFOOD STUFFING
We went fishing in Canada this last summer and caught some wonderful salmon. This is a recipe I developed to use with them. It would work well as a stuffing for mushrooms too with a little Parmesan cheese on the top. It makes one whole salmon which works well for a large group or dinner party. You could also half it easily!
Provided by startnover
Categories One Dish Meal
Time 40m
Yield 1 salmon
Number Of Ingredients 15
Steps:
- Saute celery, onions, garlic, and margarine till translucent.
- Add shrimp and crab and cook 1-2 more minutes.
- Stir in peppers, boil, and salt.
- fold in croutons and bread crumbs.
- Lay out the salmon and squeeze the lemon over the top and lightly salt.
- Place 1/2 of stuffing in the middle of each salmon.
- Roll the salmon up and tie w/ kitchen string.
- Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
- If you've cooked it with the scales still on, simply peel them off easily after removing from oven.
Nutrition Facts : Calories 1520.2, Fat 56, SaturatedFat 10.2, Cholesterol 505.8, Sodium 2398.9, Carbohydrate 61.8, Fiber 8.9, Sugar 9.6, Protein 187
SALMON FILLET WITH SHRIMP AND CRAB STUFFING
Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.
Provided by David04
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1
EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 entree or 8 appetizer servings
Number Of Ingredients 33
Steps:
- Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
- Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
- In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
- While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
- Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SHRIMP STUFFED SALMON
Succulent garlic shrimp and cheeses make the stuffing in this baked stuffed salmon recipe. Easy to make for weeknight meals but perfectly elegant for spcial occasions.
Provided by Karin and Ken
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Get out and measure your ingredients.
- Preheat oven to 350ºF.
- In a medium skillet over medium heat, heat olive oil.
- When oil is heated, add shrimp and garlic.
- Stir often, being sure not to burn the garlic.
- Cook until shrimp is pink and opaque. Remove from heat.
- Stir in mayonnaise, Parmesan cheese, and mozzarella cheese.
- Using a sharp knife, cut each fillet horizontally, creating a pocket for the stuffing. Be sure not to cut all the way through the fillet.
- Stuff each fillet with stuffing. Be sure to save some to add to the top at the end of baking.
- Place the stuffed salmon fillets on a baking sheet or roasting pan and sprinkle with salt and pepper.
- Bake for 20 minutes.
- Remove from oven and add remaining stuffing to the top of each fillet.
- Broil for 5 minutes or until golden brown.
- Serve up with your favorite sides.
- Enjoy each bite!
Nutrition Facts : Calories 943 kcal, Carbohydrate 5 g, Protein 78 g, Fat 66 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 336 mg, Sodium 2694 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 45 g, ServingSize 1 serving
SHRIMP AND CRAB STUFFED FISH
The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.
Provided by breezermom
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
- Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
- Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
- Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
- Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.
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