🐟🦀🍤 Crab & Shrimp Stuffed Salmon
🧾 Ingredients (Serves 4):
For the Salmon:
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4 salmon fillets (6–8 oz each), skinless
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Salt & black pepper, to taste
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1 tbsp olive oil or melted butter
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Optional: paprika or lemon pepper for seasoning
For the Crab & Shrimp Stuffing:
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4 oz lump crab meat (drained and picked over for shells)
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4 oz raw shrimp, peeled, deveined, and finely chopped
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1/4 cup cream cheese, softened
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2 tbsp mayonnaise
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1 tbsp Dijon mustard or lemon juice
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1/2 tsp Old Bay seasoning (or Cajun seasoning)
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1 small garlic clove, minced
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1 tbsp chopped green onion or shallot
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1 tbsp chopped parsley
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1/4 cup panko breadcrumbs (optional for texture)
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Salt & pepper, to taste
🔪 Instructions:
1. Preheat oven:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment.
2. Make the stuffing:
In a mixing bowl, combine:
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Cream cheese, mayo, mustard (or lemon juice), Old Bay, garlic, green onion, and parsley.
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Stir in chopped raw shrimp and crab meat.
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Add breadcrumbs if using, and season with salt & pepper. Mix until well combined. Chill briefly to firm up.
3. Prepare the salmon:
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Using a sharp knife, carefully cut a pocket into the thickest part of each salmon fillet (don’t cut all the way through).
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Season the salmon with salt, pepper, and paprika or lemon pepper if using.
4. Stuff the salmon:
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Spoon a generous amount of seafood mixture into each pocket.
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If any stuffing remains, you can mound a little on top.
5. Bake:
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Place stuffed fillets in the baking dish. Drizzle with olive oil or melted butter.
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Bake uncovered for 15–18 minutes, or until salmon is cooked through and flakes easily.
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Optional: Broil for 1–2 minutes at the end for a golden top.
🍋 To Serve:
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Garnish with lemon wedges, fresh parsley, or a light drizzle of garlic butter or hollandaise.
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Serve with rice, roasted vegetables, mashed potatoes, or a light green salad.
📝 Tips & Variations:
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No crab? Double the shrimp, or sub with chopped scallops.
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Make it spicy: Add a pinch of cayenne or a dash of hot sauce to the stuffing.
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Low-carb? Skip breadcrumbs — it’ll still hold together with cream cheese and mayo.
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Grilling option: Wrap stuffed salmon in foil packets and grill for 12–15 minutes.
Would you like a sheet pan version with sides, a cream sauce topping, or a meal prep plan using this recipe?
