Ingredients
- Salmon fillets (6-8 oz each), 4
- Lump crab meat, 1 cup
- Cooked shrimp, peeled and deveined, ½ cup
- Cream cheese, softened, 4 oz
- Mayonnaise, 2 tablespoons
- Lemon juice, 1 tablespoon
- Dijon mustard, 1 teaspoon
- Breadcrumbs, ¼ cup
- Grated Parmesan cheese, 2 tablespoons
- Butter, 2 tablespoons
- Salt and pepper, to taste
- Fresh dill, chopped, 2 tablespoons (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a medium bowl, gently combine the crab meat, shrimp, softened cream cheese, mayonnaise, lemon juice, Dijon mustard, breadcrumbs, Parmesan cheese, salt, pepper, and dill (if using). Mix until just combined; be careful not to overmix.
- Step 3: Using a sharp knife, carefully create a pocket in each salmon fillet, cutting horizontally about halfway through the thickness of the fillet. Be sure not to cut all the way through.
- Step 4: Spoon the crab and shrimp mixture evenly into the pockets of the salmon fillets.
- Step 5: Place the stuffed salmon fillets in the prepared baking dish. Dot the tops of the fillets with butter.
- Step 6: Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Notes
- Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or oven until warmed through, avoiding overcooking which can dry out the salmon.
- Serve this elegant dish with a side of roasted asparagus and a crisp Sauvignon Blanc for a truly memorable meal.
- To prevent the crab and shrimp mixture from becoming too wet, gently squeeze out any excess liquid from the crab meat before combining with other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American