Crab Shrimp Stuffed Salmon
A luxurious dish combining rich salmon with savory crab and shrimp, perfect for dinner parties or special occasions.
Ingredients
Seafood and Salmon
- 900 g wild-caught salmon filets Use wild-caught for best flavor.
- 510 g jumbo lump crab meat
- 225 g shrimp, peeled and deveined Frozen shrimp can be used; thaw and dry before use.
Cheeses and Seasoning
- 115 g cream cheese, softened
- 60 ml shredded mozzarella cheese
- 15 g grated Parmesan cheese
- 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 Divided for use in cooking and seasoning.
Vegetables and Other Ingredients
- 30 ml freshly squeezed lemon juice
- 15 g fresh parsley, chopped For garnish and mixing.
- 30 ml green onions, finely chopped
- 4 cloves garlic, minced
- 15 ml butter For cooking and dotting.
- Salt, to taste
- Pepper, to taste
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 aside.
Cooking the Shrimp
- Melt 15 ml of butter in a pan over medium-high heat.
- Add the minced garlic and 5 ml of paprika, stirring for 30 seconds.
- Add the shrimp and cook for about 3 minutes until lightly browned. Remove the shrimp and let them cool.
Making the Filling
- In a large bowl, blend the softened cream cheese, chopped parsley, green onions, and lemon juice.
- Gently fold in the lump crab meat, sautéed shrimp, mozzarella cheese, Parmesan cheese, and all remaining seasonings except for Old Bay. Mix carefully to avoid breaking the seafood.
Assembling the Salmon
- Season both salmon filets evenly with salt, pepper, and Old Bay seasoning.
- Spread the seafood mixture along the length of one filet. 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.
Baking
- Bake for 20 minutes at 175°C.
- Remove from the oven, top with the reserved seafood mixture, and broil for an additional 5 minutes until golden and bubbling.
Serving
- Garnish with fresh parsley and serve hot.
- Recommended sides include steamed vegetables, rice, or mashed potatoes.
Notes
If you have leftovers, let the salmon cool completely and store it in an airtight container in the refrigerator for up to 2 days. Avoid microwaving as it can make the salmon dry. Adjust spices according to taste preference. For more flavor, add a pinch of cayenne pepper.