Elegant Crab and Shrimp Stuffed Salmon with Creamy Filling (Print version)
Tender salmon fillets filled with crab, shrimp, cream cheese, herbs, lemon, and Old Bay for a rich seafood dinner that feels special without being fussy.
# Ingredients:
For the salmon
01 -
4 thick skinless salmon fillets, about 6 oz (170 g) each
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon olive oil or melted butter for the pan
For the creamy seafood filling
05 -
6 oz (170 g) lump crab meat, drained and picked over
06 -
4 oz (115 g) cooked shrimp, finely chopped
07 -
3 oz (85 g) cream cheese, softened
08 -
2 tablespoons mayonnaise
09 -
1/3 cup (25 g) panko breadcrumbs
10 -
2 tablespoons grated Parmesan cheese
11 -
1 scallion, finely sliced
12 -
2 tablespoons chopped fresh parsley, plus more for serving
13 -
1 teaspoon Dijon mustard
14 -
1 teaspoon lemon zest
15 -
1 tablespoon fresh lemon juice
16 -
1 teaspoon Old Bay seasoning
17 -
1/2 teaspoon garlic powder
18 -
1/2 teaspoon paprika
For finishing
19 -
2 tablespoons unsalted butter, melted
20 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a baking dish.
02 -
In a bowl, stir the cream cheese, mayonnaise, panko, Parmesan, scallion, parsley, Dijon, lemon zest, lemon juice, Old Bay, garlic powder, and paprika until combined. Fold in the crab and chopped shrimp gently.
03 -
Pat the salmon dry. Cut a deep pocket into each fillet without slicing through the bottom or sides. Season the salmon inside and out with salt and pepper.
04 -
Spoon the seafood filling into the pockets, dividing it evenly. Press lightly so it sits inside the salmon. Use toothpicks if a fillet needs help staying closed.
05 -
Place the stuffed salmon in the prepared dish. Brush the tops with melted butter and bake for 16-20 minutes, until the salmon flakes easily and the filling is hot.
06 -
Rest for 3 minutes. Sprinkle with extra parsley and serve with lemon wedges.
# Good to know:
01 -
Use thick center-cut salmon fillets so the pockets hold the filling.
02 -
The filling can be mixed one day ahead and refrigerated.
03 -
For a gluten-free version, use gluten-free panko or cracker crumbs.