🦀🦐 Crab & Shrimp Stuffed Salmon
A rich, restaurant-style seafood dinner that’s surprisingly easy to make. The creamy crab-and-shrimp filling pairs beautifully with tender baked salmon.
Ingredients
Salmon
4 salmon fillets, about 6 oz (170 g) each
1 tablespoon olive oil
Salt and black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Seafood stuffing
4 oz (115 g) lump crab meat, drained
4 oz (115 g) cooked shrimp, finely chopped
4 oz (115 g) cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan
2 tablespoons chopped parsley
2 cloves garlic, minced
1 teaspoon lemon juice
¼ teaspoon Old Bay or other seafood seasoning
Directions
Heat the oven to 375°F (190°C) and lightly grease a baking dish.
Mix the crab, shrimp, cream cheese, mayonnaise, Parmesan, parsley, garlic, lemon juice and seafood seasoning until combined.
Pat the salmon dry. Cut a deep pocket horizontally into the thickest part of each fillet, being careful not to cut all the way through.
Season the salmon with olive oil, salt, pepper, garlic powder and paprika.
Divide the seafood mixture between the fillets, gently pressing it into each pocket.
Place the salmon in the baking dish and bake for approximately 18–25 minutes, depending on thickness.
The salmon should reach 145°F (63°C) in the thickest part, and the filling should be hot throughout.
Finish with fresh parsley and a squeeze of lemon.
🍋 Easy upgrade
For a golden topping, sprinkle a little Parmesan and breadcrumbs over the stuffing during the last few minutes of baking.
Serve with roasted asparagus, rice, mashed potatoes, or a crisp green salad.
