Shrimp And Crab Stuffed Salmon Food

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.

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.

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.

SALMON WITH SEAFOOD STUFFING

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.

SHRIMP AND CRAB STUFFED FISH

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.