A delicious and elegant dish featuring salmon fillets stuffed with a savory mixture of crab and shrimp, perfect for special occasions.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Course
Method:Baking and Searing
Cuisine:American
Diet:Low Carb
Ingredients
Scale
4 salmon fillets (6 ounces each)
1 cup lump crab meat, drained and picked over for shells
1/2 cup cooked shrimp, chopped
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
Lemon wedges, for serving
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, breadcrumbs, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, black pepper, and parsley. Mix until well combined.
Using a sharp knife, create a pocket in each salmon fillet by slicing horizontally, being careful not to cut all the way through.
Stuff each salmon fillet with the crab and shrimp mixture, pressing gently to secure the filling.
Heat the olive oil in a large oven-safe skillet over medium heat. Place the stuffed salmon fillets in the skillet, skin side down, and sear for about 3-4 minutes until the skin is crispy.
Carefully flip the salmon fillets and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve the stuffed salmon with lemon wedges on the side.
Notes
For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the stuffing mixture.
Substitute the shrimp with scallops or lobster for a luxurious twist on this dish.