Crab Shrimp Stuffed Salmon (Print Format)
Salmon filets packed with crab, shrimp, cream cheese, and fresh herbs, then baked for a rich seafood entrée.
# Ingredients:
01 -
2 large (16 oz each) wild-caught salmon filets
02 -
18 oz jumbo lump crab meat
03 -
1/2 lb shrimp, peeled and deveined
04 -
4 oz cream cheese, softened
05 -
2 tbsp freshly squeezed lemon juice
06 -
1/4 cup fresh parsley, chopped
07 -
2 tbsp green onions, finely chopped
08 -
4 cloves garlic, minced
09 -
1 tbsp Old Bay seasoning
10 -
1 tsp ground cardamom
11 -
1 tsp Badia complete seasoning
12 -
1 tsp adobo seasoning
13 -
1 tsp onion powder
14 -
2 tsp paprika, divided
15 -
1/4 cup shredded mozzarella cheese
16 -
2 tbsp grated Parmesan cheese
17 -
Salt, to taste
18 -
Pepper, to taste
19 -
1 tbsp butter
# Steps:
01 -
Preheat oven to 350°F (175°C). Mince garlic, chop parsley, and prepare green onions. Season shrimp with salt and pepper; set aside.
02 -
In a pan over medium-high heat, melt 1 tbsp of butter. Add minced garlic and 1 tsp of paprika. Cook for about 30 seconds, stirring to prevent burning. Add shrimp and cook for about 3 minutes, or until browned. Remove shrimp and set aside.
03 -
In a large bowl, combine cream cheese, parsley, green onions, and lemon juice. Stir gently to soften. Add crab meat, cooked shrimp, mozzarella cheese, Parmesan cheese, and all seasonings (except Old Bay). Mix gently until combined, being careful not to overmix.
04 -
Season both salmon filets with salt, pepper, and Old Bay seasoning. Layer the prepared stuffing on one filet from corner to corner. Place the second filet on top. Reserve some stuffing to add during cooking.
05 -
Place salmon in an oven-safe pan. Add 1 tbsp of butter on top and bake for 20 minutes. Remove from oven, top with reserved stuffing, and broil for an additional 5 minutes.
06 -
Garnish with fresh parsley. Serve with vegetables, rice, or mashed potatoes, and enjoy!
# Tips:
01 -
Ensure all shellfish is fresh for optimal flavor and safety.