Description
This Crab & Shrimp Stuffed Salmon is a rich and indulgent dish featuring juicy salmon fillets filled with a creamy, savory mixture of crab, shrimp, and seasonings. Perfect for special occasions or a luxurious dinner at home.
Ingredients
- 4 center-cut salmon fillets, skin-on or skinless
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat, drained
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tsp Old Bay seasoning or seafood seasoning
- Salt and pepper to taste
- 2 tbsp olive oil or melted butter (for brushing)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix the cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic, green onions, Old Bay seasoning, salt, and pepper until smooth.
- Fold in the chopped shrimp and crab meat to form the stuffing.
- Make a slit in the thickest part of each salmon fillet to form a pocket, being careful not to cut all the way through.
- Stuff the seafood mixture generously into each pocket.
- Place the stuffed salmon fillets onto a greased baking dish or sheet, brush the tops with olive oil or melted butter.
- Bake for 18–20 minutes or until the salmon flakes easily with a fork.
- Broil for 1–2 minutes at the end for a golden top.
Notes
- Add red bell pepper or spinach for extra color and nutrition.
- For heat, add hot sauce or red pepper flakes to the stuffing.
- Ricotta or mascarpone can replace cream cheese for a different texture.
- Thick fillets of cod or halibut can be used instead of salmon.
- Store leftovers in the fridge for up to 2 days and reheat in a 300°F oven.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
