Description
Crab and Shrimp Stuffed Salmon is a deliciously rich and elegant seafood dish featuring tender salmon fillets filled with a creamy blend of lump crab meat and chopped shrimp, seasoned with Old Bay and fresh parsley. Searing the salmon before baking ensures a crispy exterior and perfectly cooked flesh, making it an impressive yet easy main course for any special occasion or weeknight dinner.
Ingredients
Scale
Seafood and Fish
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1/2 cup lump crab meat
- 1/2 cup cooked shrimp, finely chopped
Stuffing
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Cooking
- 1 tablespoon olive oil
Garnish (optional)
- Lemon wedges
- Extra parsley
Instructions
- Prepare the Stuffing: In a medium bowl, combine lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, fresh parsley, lemon juice, salt, and black pepper. Mix thoroughly until the ingredients are well blended into a creamy filling.
- Create Salmon Pockets: Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a lengthwise slit down the center of each fillet to form a pocket, taking care not to slice completely through the fish.
- Stuff the Salmon: Gently fill each salmon pocket with the crab and shrimp mixture, pressing lightly to evenly distribute the stuffing inside the fillets. Season the tops of the fillets with salt and black pepper.
- Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets in the skillet and sear for 2 to 3 minutes on each side, or until the exterior turns golden brown and develops a nice crust.
- Bake the Salmon: Transfer the skillet directly into the preheated oven at 375°F (190°C). Bake for 10 to 12 minutes, or until the salmon is cooked through, flakes easily with a fork, and the stuffing is heated through.
- Serve: Remove the salmon from the oven and serve warm. Garnish with lemon wedges and extra parsley if desired for a fresh, bright finish.
Notes
- You can substitute canned crab meat and thawed frozen shrimp for convenience without compromising flavor.
- Serve alongside roasted vegetables, steamed rice, or a crisp salad to create a balanced and satisfying meal.
- For extra richness, consider drizzling the cooked stuffed salmon with melted butter or a tangy lemon cream sauce just before serving.
