Crab Shrimp Stuffed Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon (15ml) olive oil
02 -
1 tablespoon (4g) fresh parsley or thyme, chopped
03 -
Salt and pepper, to taste
04 -
1 clove garlic, minced
05 -
1 cup (approx. 120g) lump crab meat
06 -
1 large salmon fillet, butterflied
07 -
1 tablespoon (15ml) lemon juice
08 -
2 tablespoons (30g) cream cheese, softened
09 -
1 tablespoon (15g) mayonnaise
10 -
1 teaspoon (5g) Dijon mustard
11 -
6–8 jumbo shrimp, peeled and deveined
→ Optional for Serving
12 -
Lemon wedges, for serving
# Instructions:
01 -
Take out your salmon and shrimp from the oven. Right away, pour some lemony herb butter over the top, then scatter lemon wedges around before you dig in.
02 -
Move your seared stuffed salmon into an oven dish. Lay out the shrimp over the top and let it bake for about 15 to 18 minutes. You’ll know it’s done when the shrimp go pink and the salmon’s not see-through anymore.
03 -
Switch on your oven and set it to 190°C. Heat olive oil in a big pan on medium-high. Pop the stuffed salmon in and brown both sides for a couple minutes. You want a nice golden look on each side.
04 -
Use a sharp knife to make a pocket in your salmon fillet. Pile that crab mixture into the middle. Close it up—if it won’t stay, poke in some toothpicks to keep everything together.
05 -
Toss the crab meat, softened cream cheese, mayo, Dijon, garlic, chopped herbs, lemon juice, and a bit of salt and pepper into a bowl. Stir it up until super creamy and everything’s mixed.
# Notes:
01 -
For a bigger punch of taste, brush your shrimp with some garlic butter before baking. Make the seafood filling ahead to save time. Rounds out perfectly with rice pilaf or whatever veggie’s in season.