Description
This Crab and Shrimp Stuffed Salmon recipe features tender salmon fillets generously filled with a savory blend of lump crab meat, chopped shrimp, cream cheese, and flavorful seasonings. Baked to perfection, this elegant main course combines delicate seafood flavors with a creamy, tangy filling, making it an impressive yet easy dish for special occasions or weeknight dinners.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
Stuffing
- 4 oz lump crab meat (drained)
- 4 oz cooked shrimp (chopped)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove (minced)
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon Old Bay seasoning
- salt and pepper to taste
Finishing
- 1 tablespoon olive oil
- lemon wedges for serving
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the seafood stuffing: In a medium bowl, combine the lump crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, minced garlic, fresh parsley, and Old Bay seasoning. Mix gently until just combined, then season with salt and pepper according to taste.
- Prepare the salmon fillets: Pat each salmon fillet dry with paper towels. Using a sharp knife, carefully cut a deep pocket lengthwise along the thickest part of each fillet, ensuring not to cut all the way through.
- Stuff the salmon: Spoon an equal amount of the prepared seafood mixture into each salmon pocket, gently pressing the filling inside to secure it evenly within the fillet.
- Bake the stuffed salmon: Place the stuffed fillets on the prepared baking sheet. Drizzle each fillet lightly with olive oil. Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
- Serve: Remove from the oven and serve the stuffed salmon warm with lemon wedges on the side for squeezing over.
Notes
- You can prepare the seafood stuffing up to 1 day ahead and refrigerate it until ready to use.
- For a spicier version, add a pinch of cayenne pepper to the stuffing mixture before filling the salmon.
- Make sure not to overfill the salmon pockets to prevent the stuffing from spilling out during baking.
- Use fresh seafood when possible for the best flavor and texture.
