Elegant Crab and Shrimp Stuffed Salmon
📝 Ingredients
For the Salmon:
-
4 thick salmon fillets (skin removed)
-
Salt & black pepper to taste
-
1 tbsp olive oil
-
1 tsp paprika
-
½ tsp garlic powder
-
½ tsp dried parsley
-
1 tbsp fresh lemon juice
For the Crab & Shrimp Filling:
-
1 cup cooked shrimp (finely chopped)
-
1 cup lump crab meat (drained, no shells)
-
4 oz cream cheese (softened)
-
¼ cup mayonnaise
-
¼ cup grated Parmesan cheese
-
1 garlic clove (minced)
-
1 tbsp fresh parsley (chopped)
-
1 tsp lemon zest
-
1 tbsp lemon juice
-
Salt & black pepper to taste
👩🍳 Instructions
-
Preheat Oven:
Set oven to 375°F (190°C). Line a baking tray with parchment paper. -
Prepare Salmon:
Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through. -
Make the Filling:
In a bowl, mix shrimp, crab meat, cream cheese, mayo, Parmesan, garlic, lemon zest, lemon juice, parsley, salt, and pepper until creamy and well combined. -
Stuff the Salmon:
Spoon the seafood mixture evenly into each salmon pocket. Press gently to seal. -
Season:
Brush salmon with olive oil. Sprinkle paprika, garlic powder, salt, and pepper. Drizzle lemon juice on top. -
Bake:
Bake for 18–22 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C). -
Optional Broil:
Broil for 2–3 minutes at the end for a lightly golden top.
❓ Q & A
Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before chopping.
Q2: Can I prepare it ahead of time?
Yes, you can stuff the salmon up to 24 hours in advance and refrigerate. Bake when ready to serve.
Q3: What can I use instead of mayonnaise?
You can substitute with Greek yogurt or extra cream cheese.
Q4: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.
Q5: What sides go well with this?
Roasted vegetables, garlic mashed potatoes, lemon rice, or a fresh green salad.