Crab & Shrimp Stuffed Salmon
Juicy salmon fillets are generously filled with a creamy mix of succulent crab and shrimp, creating a flavor explosion that will wow your family and friends.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Seafood
- 1 large salmon fillet, butterflied
- 6-8 pieces jumbo shrimp, peeled & deveined
Filling
- 1 cup lump crab meat
- 2 tablespoons butter
- 1/4 cup cream cheese
- 1 tablespoon fresh herbs (like dill and parsley)
- to taste salt and pepper
- 1 whole lemon, juiced
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, melt the butter over medium heat. Add the peeled shrimp and cook until pink, about 2-3 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the cooked shrimp, lump crab meat, cream cheese, fresh herbs, salt, pepper, and lemon juice. Stir until well combined.
- Carefully lay the butterflied salmon fillet on a baking sheet lined with parchment paper. Spoon the crab and shrimp mixture onto the salmon, spreading it evenly.
- Fold the salmon over the filling and bake in the preheated oven for 15-20 minutes, or until the salmon is opaque and flaky.
- Remove from the oven, let it cool for a few minutes, slice, and serve with your favorite sides!
Notes
For best flavor, use fresh crab meat and shrimp. Experiment with different herbs for new twists. Avoid overcooking to maintain the salmon's texture.