Crab and Shrimp Stuffed Salmon

🦀🍤 Crab and Shrimp Stuffed Salmon

Ingredients:

4 salmon fillets (6 oz each, skin-on if possible)

1/2 cup cooked shrimp, chopped

1/2 cup lump crab meat

2 tablespoons mayonnaise

2 tablespoons cream cheese, softened

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 garlic clove, minced

1 tablespoon fresh parsley (or 1 tsp dried)

Salt and black pepper, to taste

1 tablespoon olive oil or melted butter (for brushing)

Lemon wedges, for serving

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Instructions:

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with oil.

2. Prepare the Filling

In a bowl, mix together the shrimp, crab meat, mayonnaise, cream cheese, Dijon mustard, lemon juice, garlic, parsley, salt, and pepper until well combined.

3. Prepare the Salmon

Pat salmon fillets dry with a paper towel.

Using a sharp knife, make a slit lengthwise down the middle of each fillet (be careful not to cut through the bottom). This will form a pocket for the stuffing.

Season the salmon lightly with salt and pepper.

4. Stuff the Salmon

Divide the crab-shrimp filling evenly and spoon it into each salmon pocket, pressing gently so it stays in place.

5. Bake

Place stuffed salmon fillets on the baking sheet. Brush the tops with olive oil or melted butter.

Bake for 18–22 minutes, or until the salmon flakes easily with a fork and the filling is heated through.

6. Serve

Remove from oven and let rest for 2–3 minutes. Serve warm with fresh lemon wedges and, if desired, a sprinkle of extra parsley.

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✨ Serving Suggestions:

Pair with garlic butter asparagus, roasted potatoes, or a fresh green salad.

A drizzle of hollandaise sauce or creamy lemon butter sauce on top makes it extra indulgent.