Elegant Crab Shrimp Stuffed Salmon (Print Version)
Salmon fillets filled with savory crab, shrimp, and a creamy, herb-seasoned stuffing for a gourmet seafood entrée.
# Ingredients:
→ Seafood
01 -
4 skinless salmon fillets (170 g each)
02 -
120 g lump crab meat
03 -
120 g cooked shrimp, chopped
→ Dairy
04 -
60 g cream cheese, softened
05 -
1 tablespoon mayonnaise
→ Vegetables and Herbs
06 -
1 tablespoon fresh parsley, chopped
→ Seasonings
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon paprika
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
→ Pantry
12 -
30 g breadcrumbs
13 -
1 tablespoon olive oil
14 -
Lemon wedges, for serving
# Instructions:
01 -
In a medium bowl, mix chopped shrimp, lump crab meat, softened cream cheese, breadcrumbs, mayonnaise, Dijon mustard, garlic powder, paprika, chopped parsley, salt, and black pepper. Combine thoroughly until homogenous and set aside.
02 -
Preheat oven to 190°C. With a sharp knife, carefully slice a pocket into the center of each salmon fillet, ensuring not to cut through. Season both sides and inside the pocket with salt and pepper.
03 -
Fill each salmon pocket evenly with the seafood stuffing. If needed, secure the edges with toothpicks to contain the filling.
04 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed salmon fillets for 2–3 minutes per side until lightly browned and crisp on the exterior.
05 -
Transfer the skillet to the preheated oven. Bake for 12–15 minutes until the salmon is opaque throughout and the filling is warmed.
06 -
Remove the skillet from the oven. Serve the stuffed salmon on plates, accompanied by fresh lemon wedges for squeezing over the top.
# Notes:
01 -
For best results, select skinless fillets of similar thickness to ensure even baking; if using frozen seafood, thaw and pat dry before assembly.