Shrimp & Crab Stuffed Salmon Pinwheels
Shrimp & Crab Stuffed Salmon Pinwheels
Ingredients
For the Shrimp and Vegetable Base
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 white onion, diced
- 1/2 pound large shrimp, raw, peeled, deveined
- 1 tablespoon oil, plus more for salmon
- 1/2 teaspoon McCormick Smoked Paprika, plus more for salmon
- 1 teaspoon Kinder's Rub & Seasoning The Blend Garlic & Herbs, plus more for filling
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon butter
For the Filling
- 4 ounces cream cheese, softened
- 4 ounces blue crab meat, drained
- 1/2 cup shredded mozzarella and provolone cheese blend
For the Salmon
- 4 salmon fillets, 6-ounce portions, skin on or off
- 1 teaspoon Kinder's The Greek Blend Rub & Seasoning
- 1/4 teaspoon McCormick Red Pepper Crushed
Other
- 8 toothpicks
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, drizzle 1 tablespoon of oil over the raw, peeled, and deveined shrimp. Season with 1/2 teaspoon McCormick Smoked Paprika, 1 teaspoon Kinder's Rub & Seasoning The Blend Garlic & Herbs, and 1/2 teaspoon Old Bay Seasoning. Mix thoroughly with gloved hands until the shrimp are well coated.
⏱️ 3 min
- 3
Heat a large pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, or until just cooked through and pink. Remove the shrimp from the pan and set aside.
⏱️ 3 min
- 4
In the same pan, melt 1 tablespoon of butter. Add the diced red bell pepper, green bell pepper, and white onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove the cooked vegetables from the pan and set aside.
⏱️ 7 min
- 5
Once the cooked shrimp are cool enough to handle, chop them into smaller pieces.
⏱️ 2 min
- 6
In a large mixing bowl, combine the chopped cooked shrimp, softened cream cheese, cooked bell peppers and onions, blue crab meat, and shredded mozzarella and provolone cheese blend. Season with an additional 1/2 teaspoon of Kinder's Rub & Seasoning The Blend Garlic & Herbs. Mix all ingredients until well combined and a uniform filling is formed.
⏱️ 5 min
- 7
Prepare the salmon fillets by butterflying each one: carefully slice horizontally through the thickest part of the fillet, but do not cut all the way through, creating a pocket or a larger, thinner piece of salmon.
⏱️ 4 min
- 8
Drizzle a small amount of oil over each butterflied salmon fillet. Season the salmon with 1 teaspoon Kinder's The Greek Blend Rub & Seasoning, an additional 1/2 teaspoon McCormick Smoked Paprika, and 1/4 teaspoon McCormick Red Pepper Crushed. Rub the seasonings into the salmon thoroughly with gloved hands.
⏱️ 3 min
- 9
Spoon a generous amount of the shrimp and crab filling onto each salmon fillet. Carefully roll each salmon fillet around the filling, ensuring it is rolled up nice and tight to contain the filling.
⏱️ 5 min
- 10
Secure each rolled salmon pinwheel with two toothpicks to seal it. Place the salmon pinwheels in an aluminum baking tray.
⏱️ 2 min
- 11
Bake the salmon pinwheels in the preheated oven for approximately 18-20 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 20 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Crab Stuffed Salmon Pinwheels
For the Shrimp and Vegetable Base
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 white onion, diced
- 1/2 pound large shrimp, raw, peeled, deveined
- 1 tablespoon oil, plus more for salmon
- 1/2 teaspoon McCormick Smoked Paprika, plus more for salmon
- 1 teaspoon Kinder's Rub & Seasoning The Blend Garlic & Herbs, plus more for filling
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon butter
For the Filling
- 4 ounces cream cheese, softened
- 4 ounces blue crab meat, drained
- 1/2 cup shredded mozzarella and provolone cheese blend
For the Salmon
- 4 salmon fillets, 6-ounce portions, skin on or off
- 1 teaspoon Kinder's The Greek Blend Rub & Seasoning
- 1/4 teaspoon McCormick Red Pepper Crushed
Other
- 8 toothpicks
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, drizzle 1 tablespoon of oil over the raw, peeled, and deveined shrimp. Season with 1/2 teaspoon McCormick Smoked Paprika, 1 teaspoon Kinder's Rub & Seasoning The Blend Garlic & Herbs, and 1/2 teaspoon Old Bay Seasoning. Mix thoroughly with gloved hands until the shrimp are well coated.
⏱️ 3 min - 3
Heat a large pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, or until just cooked through and pink. Remove the shrimp from the pan and set aside.
⏱️ 3 min - 4
In the same pan, melt 1 tablespoon of butter. Add the diced red bell pepper, green bell pepper, and white onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove the cooked vegetables from the pan and set aside.
⏱️ 7 min - 5
Once the cooked shrimp are cool enough to handle, chop them into smaller pieces.
⏱️ 2 min - 6
In a large mixing bowl, combine the chopped cooked shrimp, softened cream cheese, cooked bell peppers and onions, blue crab meat, and shredded mozzarella and provolone cheese blend. Season with an additional 1/2 teaspoon of Kinder's Rub & Seasoning The Blend Garlic & Herbs. Mix all ingredients until well combined and a uniform filling is formed.
⏱️ 5 min - 7
Prepare the salmon fillets by butterflying each one: carefully slice horizontally through the thickest part of the fillet, but do not cut all the way through, creating a pocket or a larger, thinner piece of salmon.
⏱️ 4 min - 8
Drizzle a small amount of oil over each butterflied salmon fillet. Season the salmon with 1 teaspoon Kinder's The Greek Blend Rub & Seasoning, an additional 1/2 teaspoon McCormick Smoked Paprika, and 1/4 teaspoon McCormick Red Pepper Crushed. Rub the seasonings into the salmon thoroughly with gloved hands.
⏱️ 3 min - 9
Spoon a generous amount of the shrimp and crab filling onto each salmon fillet. Carefully roll each salmon fillet around the filling, ensuring it is rolled up nice and tight to contain the filling.
⏱️ 5 min - 10
Secure each rolled salmon pinwheel with two toothpicks to seal it. Place the salmon pinwheels in an aluminum baking tray.
⏱️ 2 min - 11
Bake the salmon pinwheels in the preheated oven for approximately 18-20 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 20 min•🌡️ 400