Crab and Shrimp Stuffed Salmon
Serves 4
This elegant seafood dish combines the richness of salmon with a decadent filling made of crab, shrimp, and creamy herbs. It’s perfect for a special dinner or when you want to impress with minimal effort.
Ingredients:
4 thick salmon fillets (skin-on or skinless)
1 cup lump crab meat, drained and checked for shells
¾ cup cooked shrimp, finely chopped
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon zest (preferably freshly grated)
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Olive oil or melted butter, for brushing
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray or oil.
- Prepare the filling:
In a medium mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, lemon zest, and minced garlic. Stir until smooth and well blended.
Add the chopped shrimp, lump crab meat, and fresh parsley. Gently fold the mixture together until fully combined, being careful not to break up the crab too much. Season with a pinch of salt and pepper to taste. - Prepare the salmon fillets:
Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a horizontal slit along the side of each fillet to create a pocket, being cautious not to cut all the way through. This will hold the seafood stuffing. - Stuff the salmon:
Spoon the crab and shrimp filling into each salmon fillet pocket, dividing it evenly among the four pieces. Use your hands or the back of a spoon to gently press the filling in. You can mound a little on top if there’s extra. - Bake the salmon:
Arrange the stuffed fillets on the prepared baking sheet. Brush the tops lightly with olive oil or melted butter for a golden finish.
Place in the oven and bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork. The filling should be hot and slightly golden on top. - Serve:
Remove from the oven and let rest for a couple of minutes. Serve warm with your choice of sides—roasted vegetables, rice, or a light salad work beautifully.