Crab & Shrimp Stuffed Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 large salmon fillet (butterflied) 6–8 jumbo shrimp (peeled & deveined) 1 cup lump crab meat 4 oz cream cheese (softened) 2 tbsp mayonnaise 1 tsp Dijon mustard 1 garlic clove (minced) 2 tbsp fresh parsley (chopped) 1 tbsp fresh dill (chopped) Salt and pepper to taste 1 tbsp olive oil 2 tbsp butter Juice of 1 lemon Optional: Paprika or Old Bay seasoning

Instructions:

Prepare the filling: In a bowl, mix lump crab meat, cream cheese, mayonnaise, Dijon mustard, garlic, parsley, dill, salt, and pepper until well combined. Stuff the salmon: Lay the butterflied salmon open and spread the crab mixture evenly inside. Fold the salmon back over to enclose the filling. Sear the salmon: Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 3–4 minutes per side, or until golden brown. Transfer to a baking dish. Roast the shrimp: Season shrimp with salt, pepper, and optional paprika or Old Bay. Roast in the oven at 375°F (190°C) for 6–8 minutes, or until pink and cooked through. Make lemon herb butter: In a small pan, melt butter and stir in lemon juice and a bit of chopped parsley or dill. Assemble the dish: Top the stuffed salmon with the roasted shrimp and drizzle with lemon herb butter. Enjoy this decadent seafood masterpiece! | Facebook
Crab & Shrimp Stuffed Salmon Ingredients: 1 large salmon fillet (butterflied) 6–8 jumbo shrimp (peeled & deveined) 1 cup lump crab meat 4 oz cream