Crab and Shrimp Stuffed Salmon
Creamy, juicy, and packed with ocean-fresh flavor, this Crab and Shrimp Stuffed Salmon is a special dinner that feels indulgent yet is easy to prepare.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
- Sharp Knife
Ingredients
Ingredients
- 4 fillets Salmon (about 6 oz each), patted dry and ready to cut pockets
- 1 teaspoon Salt for seasoning salmon
- 1/8 teaspoon Pepper for seasoning salmon
- 1 tablespoon Olive Oil for drizzling or searing
- 1/2 cup Cooked Shrimp finely chopped
- 1/2 cup Lump Crab Meat picked free of shells
- 2 oz Cream Cheese softened to room temperature
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Lemon Juice freshly squeezed
- 1 clove Garlic minced
- 1 teaspoon Old Bay Seasoning (or Cajun seasoning), for spice
- 1/4 cup Shredded Mozzarella or Parmesan Cheese for topping
- 1 tablespoon Chopped Parsley folded into filling
- 2 tablespoons Melted Butter (optional), for drizzling
- Smoked Paprika (optional), light sprinkle for color
- Extra Parsley for garnish, chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or nonstick spray.
- Pat the salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/8 teaspoon pepper.
- Cut a pocket into the thickest part of each fillet: slide a sharp knife horizontally into the fillet, leaving the bottom intact to form a cavity. Be careful and shallow — you want a pocket, not to cut through.
- In a medium bowl, combine 1/2 cup finely chopped cooked shrimp, 1/2 cup lump crab meat, 2 oz softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, 1/4 cup shredded mozzarella or Parmesan, and 1 tablespoon chopped parsley. Stir until smooth and well mixed.
- Spoon the filling into each salmon pocket, mounding any extra on top of the fillets for an attractive finish.
- Place the stuffed fillets in the prepared baking dish. Drizzle each fillet with 1 tablespoon olive oil or the optional 2 tablespoons melted butter. Sprinkle a light dusting of smoked paprika over the tops if you like color and a hint of smokiness.
- Bake in the preheated oven for about 20 minutes or until the salmon flakes easily with a fork and the stuffing is heated through and slightly golden on top.
- Remove from oven and garnish with extra chopped parsley. Serve immediately with lemon wedges on the side, rice, or roasted vegetables.
Notes
Use room-temperature cream cheese for a smoother filling. Store leftovers in an airtight container for up to 2 days.