Description
A decadent stuffed salmon fillet filled with a creamy mixture of crab meat, shrimp, and herbs, baked to perfection.
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin removed
- 1/2 lb lump crab meat, drained
- 1/2 lb small shrimp, peeled, deveined, and chopped
- 4 oz cream cheese, softened
- 1/4 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup chicken broth
- lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- In a medium bowl, combine crab meat, chopped shrimp, cream cheese, breadcrumbs, mayonnaise, Dijon mustard, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well blended.
- Cut a slit lengthwise into each salmon fillet to create a pocket, being careful not to cut all the way through. Divide the crab-shrimp mixture evenly among the pockets.
- Place stuffed salmon fillets in the prepared baking dish. Brush tops with melted butter. Pour chicken broth around the fillets.
- Bake for 20-25 minutes, or until salmon is opaque and flakes easily with a fork. Serve with lemon wedges.
Notes
For a richer flavor, use a mix of lump and claw crab meat. Adjust the amount of Old Bay to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 2g
- Fat: 28g
- Carbohydrates: 10g
- Protein: 42g