Description
This Crab & Shrimp Stuffed Salmon recipe features tender salmon fillets filled with a savory mixture of cooked shrimp, lump crab meat, and creamy seasonings. Baked to perfection, this dish combines the rich flavors of seafood with a hint of lemon and Old Bay seasoning, making it a perfect elegant yet easy-to-make main course for seafood lovers.
Ingredients
Scale
Seafood and Fish
- 4 salmon fillets (about 6 oz each)
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
Stuffing Mixture
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- ¼ cup panko breadcrumbs
- Salt and black pepper to taste
For Baking
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the salmon from sticking during baking.
- Make the Seafood Stuffing: In a medium mixing bowl, combine the chopped cooked shrimp, lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, fresh parsley, and panko breadcrumbs. Mix thoroughly until all ingredients are well incorporated. Season the mixture with salt and black pepper to your taste preferences.
- Prepare the Salmon Fillets: With a sharp knife, carefully cut a pocket lengthwise into each salmon fillet, making sure not to slice all the way through, creating space for the stuffing.
- Stuff the Salmon: Evenly spoon the seafood mixture into each salmon pocket, filling them generously but neatly to ensure even cooking.
- Arrange and Season: Place the stuffed salmon fillets into the prepared baking dish. Drizzle the olive oil over the top of the fillets to keep them moist and enhance flavor.
- Bake the Salmon: Bake in the preheated oven for 18 to 20 minutes, or until the salmon is fully cooked and flakes easily with a fork. The stuffing should be hot and slightly browned on top.
- Serve: Serve the stuffed salmon hot, garnished with fresh lemon wedges on the side for an extra burst of citrus flavor.
Notes
- For added texture and crunch, sprinkle extra panko breadcrumbs on top of the stuffed salmon before baking.
- This dish pairs beautifully with steamed rice, roasted vegetables, or a fresh light salad for a complete meal.
- Make sure not to overfill the salmon pockets to avoid stuffing spilling out during baking.
- If you prefer a stronger lemon flavor, add a little lemon zest to the stuffing mixture.
