Crab and Shrimp Stuffed Salmon
A delicious culinary masterpiece combining rich salmon and creamy crab and shrimp stuffing, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the stuffing
- 1/2 cup lump crab meat Fresh and tender, brings a sweet ocean flavor.
- 4 fillets (6 oz each) salmon Rich in omega-3 fatty acids, perfect for a succulent main course.
- 1/2 cup cooked shrimp, chopped Sweet and buttery, enhances the stuffing’s texture.
- 2 tablespoons cream cheese, softened Adds nice creaminess to the stuffing.
- 1 tablespoon mayonnaise Ensures moisture and richness in the stuffing.
- 1 teaspoon Dijon mustard A tangy note to balance the dish.
- 1 tablespoon lemon juice Brings brightness and acidity.
- 2 tablespoons chopped green onions Adds mild onion flavor to the stuffing mix.
- 1 teaspoon Old Bay seasoning A blend of spices that adds depth of flavor.
- 1/2 teaspoon garlic powder Gives a hint of garlic aroma.
- Salt and pepper to taste salt and pepper Essential for enhancing overall flavors.
For cooking
- 1 tablespoon olive oil For a silky finish on the salmon.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the chopped shrimp, lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, green onions, and lemon juice. Season to taste with salt and pepper and mix until well-combined and creamy.
- Take your salmon fillets and make a deep pocket on the side of each fillet, being careful not to cut all the way through.
Stuffing and Baking
- Generously fill each pocket with the seafood mixture.
- Line a baking sheet with parchment paper, place the stuffed salmon fillets on it, and drizzle with olive oil. Lightly sprinkle salt and pepper over the top.
- Bake in the preheated oven for 18–20 minutes or until the salmon flakes easily with a fork and is cooked through.
Notes
Can substitute crab meat with imitation crab for a budget-friendly option. Use Greek yogurt instead of mayonnaise for a lighter stuffing. Store leftovers in an airtight container in the fridge for up to three days.