Crab and Shrimp Stuffed Salmon (Print Version)
Thick salmon fillets stuffed with a rich crab and shrimp filling, baked under garlic butter until golden and flaky. An easy, impressive dinner for two or a crowd.
# Ingredients:
→ For the crab and shrimp filling
01 -
8 oz (225 g) lump crab meat, picked over for shell
02 -
6 oz (170 g) cooked shrimp, peeled, deveined, and finely chopped
03 -
4 oz (115 g) cream cheese, softened
04 -
1/4 cup (60 g) mayonnaise
05 -
1/3 cup (35 g) grated Parmesan cheese
06 -
1/3 cup (20 g) panko breadcrumbs
07 -
2 tablespoons chopped fresh chives
08 -
2 tablespoons chopped fresh parsley
09 -
2 cloves garlic, minced
10 -
1 teaspoon Old Bay seasoning
11 -
1 tablespoon fresh lemon juice
12 -
Salt and black pepper, to taste
→ For the salmon and garlic butter
13 -
4 salmon fillets (6-8 oz / 170-225 g each), skin removed, at least 1.5 inches thick
14 -
1 tablespoon olive oil
15 -
Salt and black pepper
16 -
3 tablespoons unsalted butter, melted
17 -
2 cloves garlic, minced
18 -
1 tablespoon fresh lemon juice
19 -
Lemon wedges and chopped parsley, for serving
# Instructions:
01 -
In a bowl, fold together the crab, chopped shrimp, cream cheese, mayonnaise, parmesan, panko, chives, parsley, garlic, Old Bay, and lemon juice. Stir gently so the crab stays in chunks instead of turning to paste. Season with salt and pepper.
02 -
Pat each salmon fillet dry and season both sides with salt and pepper. Using a sharp paring knife, slice horizontally into the thickest side of each fillet to create a deep pocket, stopping about half an inch from the far edge and the bottom.
03 -
Divide the crab and shrimp filling among the fillets, pressing it into each pocket and mounding any extra on top. Secure the opening with a toothpick if needed.
04 -
Whisk the melted butter with the remaining minced garlic and a tablespoon of lemon juice. Brush it generously over the top and sides of each stuffed fillet.
05 -
Arrange the fillets in a lightly oiled baking dish and bake at 400°F (200°C) for 18 to 22 minutes, until the salmon is opaque, reaches 145°F at the thickest part, and the filling is hot and lightly golden on top.
06 -
Let the fillets rest for 5 minutes before serving. Finish with a squeeze of lemon and a scatter of fresh parsley.
# Notes:
01 -
The filling can be mixed up to a day ahead and kept covered in the refrigerator.
02 -
Stuff the fillets just before baking rather than letting raw fish sit stuffed for several hours.