Crab and Shrimp Stuffed Salmon
Crab and Shrimp Stuffed Salmon is a culinary showstopper that’s secretly simple to make, perfect for special occasions or a quick, comforting dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Sharp Knife
Ingredients
Seafood
- 4 fillets Salmon (6 oz each)
- 1/2 cup Cooked shrimp, chopped
- 1/2 cup Lump crab meat
Sauces and Seasonings
- 2 tablespoons Mayonnaise
- 2 tablespoons Cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Chopped green onions
- 1 tablespoon Chopped fresh parsley
- 1/2 teaspoon Garlic powder
To Taste
- Salt and pepper to taste
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the chopped shrimp, lump crab meat, mayonnaise, softened cream cheese, Dijon mustard, Old Bay seasoning, green onions, parsley, garlic powder, lemon juice, and a pinch of salt and pepper. Stir until everything is well combined and creamy.
- Use a sharp knife to carefully cut a deep pocket lengthwise in each salmon fillet, being careful not to slice all the way through. Lightly season the salmon with salt and pepper.
- Spoon the crab and shrimp mixture evenly into each salmon pocket, gently pressing it in so the filling stays put.
- Place the stuffed salmon fillets on your prepared baking sheet, then drizzle the tops with olive oil for extra moisture and flavor.
- Bake for 18-20 minutes, until the salmon is cooked through and flakes easily, and the stuffing is golden and bubbling at the edges.
- Remove from oven, let rest for a minute or two, then garnish with extra parsley and an extra squeeze of lemon juice if you like.
- Serve immediately while hot and enjoy your restaurant-quality meal at home!
Notes
Store any leftover Crab and Shrimp Stuffed Salmon in an airtight container in the refrigerator for up to 2 days. To keep the salmon moist when reheating, place it in a baking dish, cover loosely with foil, and heat in a 325°F oven for about 10-12 minutes.