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Crab Stuffed Salmon with Shrimp
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Crab Stuffed Salmon with Shrimp

40 minServes 2Nutri-Score C€€€
from @_miriamgreen10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin removed, scored)Fish400 g
  • shrimp (peeled, deveined, tail on)Fish8 pieces
  • lump crab meat (picked over)Fish200 g
  • mayonnaisePantry60 g
  • egg yolkDairy1 piece
  • Worcestershire saucePantry10 ml
  • Dijon mustardPantry10 g
  • yellow mustardPantry10 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • parsley (chopped, optional)Produce5 g
  • crackers (crushed)Bakery3 pieces
  • Louisiana Black and Cajun seasoningSpices8 g
  • avocado oilPantry15 ml
  • olive oilPantry15 ml
  • butterDairy15 g

per serving

Nutrition

533kcal

Carbs
11 g
Proteins
53 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Prepare the shrimp

    • Peel and devein the shrimp, keeping the tails on.
    • Butter-fry the shrimp briefly in a pan, without cutting all the way through.
    Step 1

  2. Score and season the salmon

    • Score the skinned salmon fillet where the crab cake will sit.
    • Rub with avocado oil and season both sides with the Cajun seasoning.
    Step 2

  3. Make the crab cake mixture

    • In a bowl, combine the mayonnaise, egg yolk, Worcestershire sauce, Dijon and yellow mustard.
    • Add the onion powder, garlic powder, olive oil and optional parsley.
    • Fold in the lump crab meat and the crushed crackers.
    Step 3

  4. Assemble

    • Place the crab cake mixture on the scored salmon.
    • Top with the seared shrimp.
    Step 4

  5. Bake and broil

    • Bake at 400 °F (200 °C) for 15 to 17 minutes.
    • Finish under the broiler on high until nicely browned.
    Step 5
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