Print

Crab & Shrimp Stuffed Salmon Roll: A Must-Try Delight!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and elegant dish featuring salmon rolled with a flavorful crab and shrimp filling, topped with a zesty lemon butter sauce.

Ingredients

Scale
  • 1½ pounds salmon fillet, skin removed (or 4 thin salmon fillets)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces lump crab meat, picked over for shells
  • 8 ounces small shrimp, peeled, deveined, cooked, and chopped
  • 4 ounces cream cheese, softened
  • ¼ cup mayonnaise
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon Old Bay seasoning
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh dill
  • Lemon slices (for garnish)
  • Fresh parsley (for garnish)
  • Fresh dill (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet or baking dish with parchment paper or lightly grease it.
  2. If using one large fillet, butterfly it lengthwise and gently pound to an even ½-inch thickness between sheets of plastic wrap. Brush with olive oil and season with paprika, garlic powder, onion powder, dill, salt, and pepper.
  3. In a medium bowl, gently combine crab meat, chopped shrimp, cream cheese, mayonnaise, mozzarella, Parmesan, garlic, parsley, dill, Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, and black pepper. Mix until just combined.
  4. Spread the filling evenly over the salmon, leaving about 1 inch around the edges. Starting from a long side, carefully roll the salmon into a log. Tie with kitchen twine every 2 inches, or secure with toothpicks. Place seam-side down in the prepared baking dish.
  5. Bake for 25–30 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily.
  6. While the salmon bakes, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds. Stir in the lemon juice, lemon zest, parsley, and dill. Remove from the heat.
  7. Brush the baked salmon generously with the lemon butter sauce. Let rest for 5 minutes before slicing into thick rounds.

Notes

  • Ensure the salmon is fresh for the best flavor.
  • Feel free to adjust the seasoning to your taste.
  • Serve with a side of vegetables or a salad for a complete meal.

Nutrition

Find it online: https://tastydelice.com/crab-shrimp-stuffed-salmon-roll-recipe/