Crab and Shrimp Stuffed Salmon
A luxurious seafood dish featuring tender salmon fillets stuffed with a delightful mixture of lump crab meat and succulent shrimp, complemented by cream cheese and a hint of lemon.
Servings: 4 servings
Calories: 420kcal
Ingredients
For the Filling
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 3/4 cup cooked shrimp, chopped
- 4 thick fillets salmon, skin-on or skinless
- 4 oz cream cheese, softened
- 1 tablespoon chopped dill (optional) You can skip if you don't have it.
- 1/2 teaspoon Old Bay seasoning (optional) Use to enhance flavor.
- 2 tablespoons mayonnaise
- 1 cup lump crab meat, drained and picked over
- 1 clove garlic, minced
- to taste Salt and pepper For seasoning.
- 1 teaspoon Dijon mustard
- Lemon slices, for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, stir together the crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon zest, minced garlic, chopped parsley, dill (if using), Old Bay seasoning (if using), salt, and pepper until well combined.
- Carefully slice a pocket into each salmon fillet without cutting all the way through, then season each fillet lightly with salt and pepper.
- Generously stuff each salmon fillet with the seafood mixture, securing the openings with toothpicks if needed.
Cooking
- Place the stuffed fillets in the greased baking dish and top each with a fresh slice of lemon.
- Bake for 20 to 25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125°F (52°C).
- Optional: Broil the salmon for an additional 2 minutes for a golden finish.
- Allow the salmon to rest for about 5 minutes before serving.
Notes
For best flavor, use fresh seafood. Customize herbs based on preference. Leftover filling can be used as a dip.