Crab and Shrimp Stuffed Salmon
A delightful seafood sensation, this Crab and Shrimp Stuffed Salmon features succulent salmon fillets filled with a creamy mixture of crab and shrimp, topped with fresh herbs and lemon juice.
Ingredients
For the stuffing
- 8 ounces lump crab meat, drained and picked over
- 8 ounces shrimp, peeled and deveined Chopped into small pieces
- ½ cup breadcrumbs
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 unit Juice of 1 lemon
- to taste Salt and pepper
For the salmon
- 4 pieces salmon fillets (about 6 ounces each) Pat dry before use
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the shrimp, crab meat, cream cheese, mayonnaise, garlic powder, onion powder, and lemon juice. Add salt and pepper to taste. Fold in the breadcrumbs until everything is well mixed.
- Pat the salmon fillets dry with a paper towel. Carefully slice a pocket into the side of each fillet, ensuring not to cut all the way through.
Cooking
- Gently fill each salmon pocket with the crab and shrimp mixture, packing it closely but not overstuffing.
- Place the stuffed salmon on a greased baking sheet. Bake in the preheated oven for about 20 minutes, or until the salmon flakes easily with a fork.
Serving
- Once cooked, remove the salmon from the oven. Garnish with freshly chopped parsley and a light squeeze of lemon juice before serving.
Notes
If you’re not a fan of one of the seafood ingredients, feel free to substitute it with scallops or a mixture of your favorite fish. Don’t overcook the salmon; it should be tender and not dry. Leftover stuffing can be used as a dip with crackers.