Crab and Shrimp Stuffed Salmon (Print Version)
# Ingredients:
→ Main
01 -
4 salmon fillets (about 6 oz each, skin-on or skinless)
02 -
1 teaspoon salt
03 -
1/8 teaspoon pepper, to taste
04 -
1 tablespoon olive oil
→ Stuffing
05 -
½ cup cooked shrimp, finely chopped
06 -
½ cup lump crab meat
07 -
2 oz cream cheese, softened
08 -
2 tablespoons mayonnaise
09 -
1 tablespoon Dijon mustard
10 -
1 teaspoon lemon juice
11 -
1 garlic clove, minced
12 -
1 teaspoon Old Bay seasoning or Cajun seasoning
13 -
¼ cup shredded mozzarella or Parmesan cheese
14 -
1 tablespoon chopped parsley
→ Topping (optional)
15 -
2 tablespoons melted butter
16 -
Smoked paprika
17 -
Extra parsley for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
02 -
Pat salmon fillets dry and season both sides with salt and pepper. Use a sharp knife to carefully cut a pocket or slit lengthwise into the thickest part of each fillet.
03 -
In a bowl, combine chopped shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, Old Bay seasoning, shredded cheese, and parsley until well mixed.
04 -
Spoon the seafood filling into each salmon pocket, pressing gently to pack it in. Mound any extra stuffing on top if needed.
05 -
Place salmon in the prepared baking dish and drizzle with olive oil or melted butter. Sprinkle smoked paprika on top if desired. Bake for 20 minutes, or until salmon flakes easily with a fork and stuffing is heated through.
06 -
Garnish with extra parsley and serve with lemon wedges, rice, or roasted vegetables.
# Notes:
01 -
Ensure the salmon fillets are thick enough to create a pocket for stuffing.