Crab and Shrimp Stuffed Salmon (Print Version)
# Ingredients:
01 -
4 salmon fillets, skin removed, approximately 170 g each
02 -
170 g lump crab meat, checked for shells
03 -
115 g cooked shrimp, chopped
04 -
115 g cream cheese, softened
05 -
60 ml mayonnaise
06 -
30 g grated Parmesan cheese
07 -
2 tablespoons green onions, finely chopped
08 -
1 tablespoon fresh parsley, chopped
09 -
1 tablespoon lemon juice
10 -
1 teaspoon Old Bay seasoning
11 -
Salt and black pepper, to taste
12 -
2 tablespoons butter, melted
13 -
Lemon wedges, for serving
# Instructions:
01 -
Set the oven to 190°C. Prepare a baking sheet by lining it with parchment paper or lightly greasing.
02 -
Combine cream cheese, mayonnaise, Parmesan cheese, green onions, parsley, lemon juice, Old Bay seasoning, salt, and pepper in a mixing bowl. Blend until smooth. Fold in crab meat and chopped shrimp gently to maintain texture.
03 -
Slice a pocket in the centre of each salmon fillet using a sharp knife, ensuring not to cut through completely. Season both sides with salt and black pepper.
04 -
Spoon the seafood mixture into the pocket of each fillet. Press lightly to secure the stuffing.
05 -
Arrange stuffed salmon fillets on the prepared baking sheet. Brush the tops with melted butter. Bake for 18–22 minutes, or until the salmon flakes easily and the filling is hot throughout.
06 -
Garnish with lemon wedges and additional parsley. Serve immediately with preferred accompaniments such as roasted vegetables, rice, or salad.
# Notes:
01 -
Imitation crab can be substituted if fresh crab is unavailable.
02 -
To enhance flavour, sprinkle paprika or extra Old Bay seasoning before baking.
03 -
Pairs excellently with chilled Chardonnay or Sauvignon Blanc.