🐟 Crab & Shrimp Stuffed Salmon
🛒 Ingredients:
For the salmon:
2 large salmon fillets (skin-on or skinless)
Salt and black pepper (to taste)
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
For the stuffing:
1 cup cooked shrimp (chopped)
1 cup lump crab meat
1 cup fresh spinach (chopped)
4 oz cream cheese (softened)
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon mayonnaise
1 teaspoon lemon juice
Salt and pepper (to taste)
For the lemon butter sauce:
3 tablespoons butter (melted)
2 tablespoons lemon juice
2 cloves garlic (minced)
1 teaspoon dried parsley (or fresh)
👨🍳 Instructions:
- Prepare the salmon:
Preheat your oven to 375°F (190°C).
Slice each salmon fillet horizontally to create a pocket (do not cut all the way through).
Season both sides with salt, pepper, paprika, and garlic powder. - Make the stuffing:
In a bowl, mix together the chopped shrimp, crab meat, spinach, cream cheese, Parmesan, garlic, mayonnaise, and lemon juice.
Season with salt and pepper.
Mix until creamy and well combined. - Stuff the salmon:
Carefully fill each salmon fillet pocket with the seafood mixture.
Press gently so the stuffing stays inside. - Assemble:
Place lemon slices on a baking tray (this adds flavor and prevents sticking).
Lay the stuffed salmon on top of the lemon slices.
Brush or pour the lemon butter sauce over the salmon. - Bake:
Bake in the oven for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork. - Optional (for extra flavor):
In a pan, quickly sauté extra shrimp with a little butter and garlic.
Place them on top of the salmon before serving (like in the picture).
🍽️ Serving Suggestions:
Serve with rice, mashed potatoes, or roasted vegetables.
Spoon extra lemon butter sauce over the top for more flavor.
💡 Tips:
Use fresh seafood for the best taste.
Do not overcook the salmon to keep it juicy.
You can add mozzarella for extra cheesy stuffing.