Crab and Shrimp Stuffed Salmon
A delightful combination of tender salmon fillets generously filled with a savory mixture of crab meat and shrimp, enriched with creamy goodness.
Servings: 4 servings
Calories: 450kcal
Ingredients
Filling Ingredients
- 1 teaspoon lemon zest for a bright, citrusy note
- 2 tablespoons chopped fresh parsley adds vibrant color and flavor
- 3/4 cup cooked shrimp, chopped offering sweetness and tenderness
- 4 thick fillets salmon, skin-on or skinless the star of the dish
- 4 oz cream cheese, softened for a creamy, rich filling
- 1 tablespoon chopped dill optional, for an herby touch
- 1/2 teaspoon Old Bay seasoning optional, a classic seafood blend
- 2 tablespoons mayonnaise enriching the mixture
- 1 cup lump crab meat, drained and picked over the highlight of the filling
- 1 clove garlic, minced for depth of flavor
- Salt and pepper to taste
- Lemon slices for topping and garnish
- 1 teaspoon Dijon mustard adding a subtle tang
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, combine crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon zest, minced garlic, chopped parsley, and if desired, dill and Old Bay seasoning. Season with salt and pepper.
- Carefully slice pockets into each salmon fillet, being cautious not to cut all the way through. Season the fillets with salt and pepper, then stuff each pocket with the seafood mixture.
- Arrange the stuffed salmon fillets in the prepared baking dish and top with slices of lemon.
Cooking
- Bake for 20–25 minutes until salmon flakes easily with a fork and reaches an internal temperature of 125°F (52°C).
- For a golden top, broil the fillets for an additional 2 minutes.
- Allow the salmon to rest for 5 minutes before serving.
Notes
Use fresh seafood for the best flavor and texture. Consider adding sour cream to the filling for extra creaminess. For enhanced presentation, sprinkle with paprika or fresh dill before serving. Leftover stuffing can be stored in the refrigerator for future use.