Crab and Shrimp Stuffed Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 salmon fillets (6 oz each), skin-on or skinless

1/2 cup cooked shrimp, chopped

1/2 cup lump crab meat

2 tablespoons mayonnaise

2 tablespoons cream cheese, softened

1 teaspoon Dijon mustard

1 garlic clove, minced (optional)

1 tablespoon fresh parsley, chopped (or 1 tsp dried)

1/4 teaspoon Old Bay seasoning (optional but recommended)

Salt and pepper, to taste

1 tablespoon olive oil or melted butter (for brushing)

Lemon wedges, for serving

 

Instructions:

1. Preheat Oven:

Preheat your oven to 375°F (190°C).

2. Prepare the Stuffing:

In a medium bowl, combine:

Chopped cooked shrimp

Lump crab meat

Mayonnaise

Cream cheese

Dijon mustard

Garlic (if using)

Parsley

Old Bay seasoning

Salt and pepper to taste

Mix until fully combined. Set aside.

3. Prep the Salmon Fillets:

Pat the salmon fillets dry with paper towels.

Using a sharp knife, cut a slit horizontally through the center of each fillet to create a pocket (don’t cut all the way through).

Season salmon lightly with salt and pepper.

4. Stuff the Salmon:

Spoon the seafood stuffing into the pocket of each fillet, dividing it evenly.

If needed, secure with toothpicks to keep stuffing in place.

5. Bake:

Place the stuffed fillets on a greased baking dish or lined baking sheet.

Brush the tops lightly with olive oil or melted butter.

Bake in preheated oven for 18–22 minutes, or until salmon is cooked through and flakes easily with a fork (internal temp should reach 145°F / 63°C).

6. Serve:

Garnish with lemon wedges or a sprinkle of parsley.

Serve with rice, roasted vegetables, or a light salad.