Crab and Shrimp Stuffed Salmon

🦀🦐 Crab and Shrimp Stuffed Salmon

🍽️ Ingredients (makes 2-4 servings):

Seafood:

1 large salmon fillet (skin-on or skinless)

1 cup lump crab meat (drained)

6 jumbo shrimp (peeled, deveined, and chopped)

Vegetables & Herbs:

1 garlic clove (minced)

1 lemon (zest and juice)

1 tbsp fresh parsley or thyme (chopped)

A pinch of chili flakes (optional for heat)

Condiments:

1 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp lemon juice

Dairy:

2 tbsp cream cheese (softened)

2 tbsp grated Parmesan cheese

Other:

1 tbsp olive oil

Salt & pepper to taste

2–3 tbsp bread crumbs (panko or regular)

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👩‍🍳 Instructions:

1. Prep the Salmon:

Preheat oven to 375°F (190°C).

Slice a deep slit or pocket lengthwise into the center of the salmon fillet to create space for stuffing. Season the salmon with salt, pepper, and a light drizzle of olive oil.

2. Make the Seafood Filling:

In a bowl, mix the chopped shrimp, crab meat, garlic, lemon zest, lemon juice, parsley, chili flakes (if using), Dijon mustard, mayo, cream cheese, Parmesan, and breadcrumbs.

Stir until fully combined. Season with a pinch of salt and pepper.

3. Stuff the Salmon:

Fill the slit in the salmon with the seafood mixture. Don’t overpack — just enough to mound slightly on top.

4. Bake:

Place the stuffed salmon in a greased baking dish or lined sheet pan.

Bake for 20–25 minutes, or until the salmon flakes easily and the stuffing is golden and cooked through.

5. Serve:

Squeeze fresh lemon juice on top before serving. Garnish with extra parsley if desired.