Crab & Shrimp Stuffed Salmon (Print Version)
Salmon fillets filled with rich crab and shrimp cream cheese mixture, baked to golden perfection with Parmesan topping
# What You Need:
→ Seafood
01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped
→ Filling Base
04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
→ Vegetables & Aromatics
09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley
→ Seasonings
12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt
→ For Topping
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
→ Garnish
18 - Lemon wedges
19 - Fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - Combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay seasoning, garlic powder, black pepper, and salt in a mixing bowl. Mix until smooth and well incorporated.
03 - Gently fold in the crab meat and chopped shrimp until evenly distributed throughout the mixture. Be careful not to break up the crab lumps too much.
04 - Using a sharp knife, cut a horizontal pocket lengthwise into the side of each salmon fillet, being careful not to cut all the way through to create a deep cavity for stuffing.
05 - Fill each salmon pocket generously with the seafood mixture, pressing lightly to ensure the filling reaches the back of the pocket and mounding slightly on top if needed.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle evenly with grated Parmesan cheese.
07 - Bake for 20-25 minutes until the salmon is opaque and flakes easily with a fork, and the filling is hot and lightly golden on top.
08 - Remove from oven and garnish with fresh lemon wedges and additional parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of lump crab and sweet shrimp tucked into buttery salmon feels like something you'd order at a fancy coastal restaurant, but it comes together in under an hour
- That creamy, zesty filling with Old Bay and lemon is the kind of flavor that makes people close their eyes and do that little happy food dance
02 -
- I learned the hard way that cutting too deep into the salmon makes the filling leak out everywhere, so go slow and steady when creating those pockets
- Room temperature cream cheese is crucial, cold cream cheese will leave you with lumpy filling that doesn't incorporate evenly
03 -
- Pat your salmon fillets dry with paper towels before cutting the pockets, this helps the filling adhere better and prevents watery puddles on your baking sheet
- Let the salmon rest for about 5 minutes after baking, this gives the filling time to set slightly so it doesn't spill out when you cut into it