Crab Shrimp Stuffed Salmon
A delicious and impressive dish made with wild-caught salmon, stuffed with a creamy mixture of crab, shrimp, and cheese, perfect for special occasions or family dinners.
Ingredients
Seafood Filling
- 510 g jumbo lump crab meat
- 225 g shrimp, peeled and deveined
- 115 g cream cheese, softened
- 60 ml shredded mozzarella cheese
- 15 g grated Parmesan cheese
- 30 ml freshly squeezed lemon juice
- 15 g fresh parsley, chopped
- 30 ml green onions, finely chopped
- 4 cloves garlic, minced
- 15 ml Old Bay seasoning
- 5 ml ground cardamom
- 5 ml Badia complete seasoning
- 5 ml adobo seasoning
- 5 ml onion powder
- 10 ml paprika, divided
Salmon Preparation
- 900 g wild-caught salmon filets
- Salt, to taste
- Pepper, to taste
- 15 ml butter
Instructions
Preparation
- Preheat the oven to 175°C.
- Mince the garlic, chop the parsley, and finely slice the green onions. Season the shrimp with salt and pepper, then set them aside.
Cooking
- Melt 15 ml of butter in a pan over medium-high heat. Add the minced garlic and 5 ml of paprika; stir for 30 seconds.
- Add the shrimp and cook for about 3 minutes until lightly browned. Remove from heat and let cool.
- In a large bowl, blend together the softened cream cheese, chopped parsley, green onions, and lemon juice.
- Gently fold in the crab meat, sautéed shrimp, mozzarella, Parmesan, and all remaining seasonings except Old Bay. Mix gently to keep the seafood intact.
- Season both salmon filets evenly with salt, pepper, and Old Bay seasoning.
- Spread the seafood mixture along the length of one filet and place the second filet on top, saving some filling for later.
- Place the assembled salmon in an oven-safe pan, dot the top with 15 ml of butter, and bake for 20 minutes.
- Remove from the oven, top with the reserved seafood mixture, and broil for an additional 5 minutes until golden and bubbling.
Notes
Serve hot, garnished with fresh parsley. Pairs well with sides such as mashed potatoes, rice, or salad. Leftovers can be stored in an airtight container for 2-3 days in the refrigerator or frozen for up to 2 months.