Crab & Shrimp Stuffed Salmon (Printer-Friendly)
Tender salmon filled with crab and shrimp mixture, baked until golden for an elegant seafood dinner.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless, center cut
02 - 4 oz lump crab meat, drained and shells removed
03 - 4 oz small cooked shrimp, chopped
→ Vegetables & Aromatics
04 - 1/4 cup finely diced celery
05 - 1/4 cup finely diced red bell pepper
06 - 2 tablespoons finely chopped green onion
07 - 1 clove garlic, minced
→ Dairy & Binders
08 - 3 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 egg yolk
→ Seasonings
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Old Bay seasoning
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon zest
15 - Salt and black pepper, to taste
→ For Finishing
16 - 2 tablespoons melted butter
17 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mayonnaise, egg yolk, Dijon mustard, lemon zest, Old Bay seasoning, parsley, salt, and pepper. Mix until completely smooth.
03 - Gently fold in crab meat, chopped shrimp, celery, bell pepper, green onion, and garlic until evenly combined.
04 - Using a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet evenly with the crab and shrimp mixture, mounding slightly on top if necessary.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops with melted butter.
07 - Bake for 22-25 minutes, or until salmon is cooked through and stuffing is golden.
08 - Serve hot, garnished with fresh parsley and lemon wedges.
# Expert Hints:
01 -
- The combination of crab and shrimp creates an incredibly sweet, delicate filling that perfectly complements the rich salmon
- This looks fancy enough for dinner parties but comes together in under an hour
02 -
- Don't overstuff the pockets or the filling will spill out during baking, leaving you with less impressive presentation
- The salmon continues cooking after it leaves the oven, so pull it when it's slightly underdone rather than waiting for perfect doneness
03 -
- Pat your salmon fillets completely dry before cutting the pockets, wet fish makes for soggy stuffing
- If any filling escapes during baking, just spoon it back on top, no one will ever know