Crab Shrimp Stuffed Salmon (Print Version)
Salmon filets filled with crab, shrimp, cream cheese, and herbs, baked to golden, savory perfection.
# Ingredients:
→ Seafood
01 -
900 g wild-caught salmon filets
02 -
510 g jumbo lump crab meat
03 -
225 g shrimp, peeled and deveined
→ Dairy
04 -
115 g cream cheese, softened
05 -
60 ml shredded mozzarella cheese
06 -
15 g grated Parmesan cheese
→ Fresh Aromatics & Herbs
07 -
30 ml freshly squeezed lemon juice
08 -
15 g fresh parsley, chopped
09 -
30 ml green onions, finely chopped
10 -
4 cloves garlic, minced
→ Seasonings & Spices
11 -
15 ml Old Bay seasoning
12 -
5 ml ground cardamom
13 -
5 ml Badia complete seasoning
14 -
5 ml adobo seasoning
15 -
5 ml onion powder
16 -
10 ml paprika, divided
17 -
Salt, to taste
18 -
Pepper, to taste
→ Other
19 -
15 ml butter
# Instructions:
01 -
Preheat the oven to 175°C. Mince garlic, chop parsley, and finely slice green onions. Season shrimp with salt and pepper, then set aside.
02 -
Melt 15 ml butter in a pan over medium-high heat. Add minced garlic and 5 ml paprika, stirring for 30 seconds. Add shrimp and cook for approximately 3 minutes until lightly browned. Remove shrimp and set aside to cool.
03 -
In a large bowl, blend softened cream cheese, chopped parsley, green onions, and freshly squeezed lemon juice. Gently fold in lump crab meat, sautéed shrimp, mozzarella cheese, Parmesan cheese, and all remaining seasonings except Old Bay. Mix gently to avoid breaking the seafood.
04 -
Season both salmon filets evenly with salt, pepper, and Old Bay seasoning. Distribute the seafood mixture along the length of one filet. Place the second filet on top, reserving some filling for later.
05 -
Place assembled salmon into an oven-safe pan. Dot the top with 15 ml butter. Bake for 20 minutes at 175°C.
06 -
Remove from oven, top with reserved seafood mixture, and broil for an additional 5 minutes until golden and bubbling.
07 -
Garnish with fresh parsley and serve hot. Recommended accompaniments include steamed vegetables, rice, or mashed potatoes.
# Notes:
01 -
Ensure all shellfish is fresh for optimal flavour and food safety.