Description
This Crab and Shrimp Stuffed Salmon is a deliciously rich and elegant main course featuring fresh salmon fillets generously stuffed with a creamy blend of lump crab meat, shrimp, cream cheese, and complementary seasonings. Baked to perfection, it offers a flavorful seafood experience that is both satisfying and perfect for special occasions or a gourmet weeknight dinner.
Ingredients
Scale
Salmon and Stuffing
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- ½ cup lump crab meat
- ½ cup small cooked shrimp, chopped
- 3 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
For Serving
- Lemon wedges
- Extra fresh parsley, chopped
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Seafood Stuffing: In a medium mixing bowl, combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, and shredded Parmesan cheese. Mix thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste.
- Create Pockets in Salmon Fillets: Using a sharp knife, carefully slice a pocket into the thickest part of each salmon fillet. Take care not to cut all the way through so the stuffing stays inside during cooking.
- Stuff the Salmon: Generously fill each salmon pocket with the prepared seafood stuffing, pressing gently to ensure it stays securely inside.
- Season and Prepare for Baking: Brush the outside of each stuffed salmon fillet with olive oil and sprinkle lightly with salt and pepper. Place the fillets on the lined baking sheet evenly spaced.
- Bake the Salmon: Bake the stuffed fillets in the preheated oven for 18 to 22 minutes, or until the salmon is cooked through and flakes easily with a fork. The stuffing should be hot and lightly golden on top.
- Serve: Remove from the oven and serve immediately with lemon wedges and a sprinkle of fresh parsley to brighten the flavors.
Notes
- You can prepare the stuffing a day ahead and refrigerate it until ready to use, making meal prep easier.
- For a lighter alternative, substitute cream cheese with ricotta or Greek yogurt in the stuffing mix.
- This dish pairs wonderfully with roasted vegetables, steamed rice, or a simple green salad for a balanced meal.
