SALMON STUFFED WITH CRAB AND SHRIMP RECIPES

Name: Salmon Fillet With Shrimp and Crab Stuffing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs salmon fillets, about 4 fillets; 1 (6 ounce) can crabmeat, flaked and drained; 8 ounces shrimp, chopped; 4 ounces fat free cream cheese, softened; 2 tablespoons mayonnaise, low-fat; 1 teaspoon dill weed; 1/2 onion, finely chopped; salt and pepper

SALMON FILLET WITH SHRIMP AND CRAB STUFFING RECIPE - FOOD.COM

Salmon Fillet With Shrimp and Crab Stuffing Recipe - Food.com image

Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs salmon fillets, about 4 fillets
1 (6 ounce) can crabmeat, flaked and drained
8 ounces shrimp, chopped
4 ounces fat free cream cheese, softened
2 tablespoons mayonnaise, low-fat
1 teaspoon dill weed
1/2 onion, finely chopped
salt and pepper

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, FatContent 11.1, SaturatedFatContent 2, CholesterolContent 173.1, SodiumContent 1056, CarbohydrateContent 5.7, FiberContent 0.2, SugarContent 2.6, ProteinContent 55.1

SALMON WITH SEAFOOD STUFFING RECIPE - FOOD.COM

Salmon With Seafood Stuffing Recipe - Food.com image

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!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 salmon

Number Of Ingredients 15

Ingredients

2 boneless salmon fillets, approx 1 foot long each (can still have scales on)
8 ounces lump crabmeat
1 cup baby shrimp, loosely chopped
1 onion, finely chopped
3 celery ribs, chopped
1 cup seasoned croutons, lightly crushed
2 tablespoons plain breadcrumbs
2 tablespoons margarine
4 fresh minced garlic cloves
1 teaspoon shrimp boil seasoning
1 dash cayenne pepper
1/2 large lemon
fresh ground pepper (4-5 turns)
1 pinch salt
kitchen string

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, FatContent 56, SaturatedFatContent 10.2, CholesterolContent 505.8, SodiumContent 2398.9, CarbohydrateContent 61.8, FiberContent 8.9, SugarContent 9.6, ProteinContent 187

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SALMON WITH SEAFOOD STUFFING RECIPE - FOOD.COM

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!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1520.2 per serving

If you've cooked it with the scales still on, simply peel them off easily after removing from oven.

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