Crab Shrimp Stuffed Salmon (Print Format)
Savory salmon filled with crab, herbs, and seared shrimp, finished with lemon butter for elegant seafood dining.
# Ingredients:
→ Main Ingredients
01 -
1 large salmon fillet, butterflied
02 -
6 to 8 jumbo shrimp, peeled and deveined
03 -
1 cup lump crab meat (approx. 120g)
04 -
2 tablespoons softened cream cheese (30g)
05 -
1 tablespoon mayonnaise (15g)
06 -
1 teaspoon Dijon mustard (5g)
07 -
1 clove garlic, minced
08 -
1 tablespoon fresh parsley or thyme, chopped (4g)
09 -
1 tablespoon lemon juice (15ml)
10 -
Salt and pepper, to taste
11 -
1 tablespoon olive oil (15ml)
→ Optional for Serving
12 -
Lemon wedges
# Steps:
01 -
Combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper in a bowl. Mix until smooth and scoopable.
02 -
Slice the salmon fillet horizontally without cutting through, creating a pocket. Fill the pocket evenly with the crab mixture and close the fillet, securing edges with toothpicks if needed.
03 -
Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 2 minutes on each side until lightly golden to lock in moisture.
04 -
Transfer salmon to an oven-safe dish, arrange shrimp evenly on top, and bake at 190°C (375°F) for 15 to 18 minutes until shrimp are pink and salmon is opaque.
05 -
Drizzle with warm lemon herb butter if desired and garnish with lemon wedges before serving.
# Tips:
01 -
Let the salmon rest a few minutes before slicing to maintain filling integrity.
02 -
Use a spatula to support the fillet's bottom when transferring to avoid breakage.
03 -
Butterflying the salmon evenly ensures consistent cooking.
04 -
Brushing shrimp with garlic butter enhances flavor.
05 -
Leftovers can be refrigerated up to two days and reheated gently to preserve texture.