Crab Shrimp Stuffed Salmon (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 large salmon fillet, butterflied

02 - 6–8 jumbo shrimp, peeled and deveined

03 - 1 cup (approx. 120g) lump crab meat

04 - 2 tablespoons (30g) cream cheese, softened

05 - 1 tablespoon (15g) mayonnaise

06 - 1 teaspoon (5g) Dijon mustard

07 - 1 clove garlic, minced

08 - 1 tablespoon (4g) fresh parsley or thyme, chopped

09 - 1 tablespoon (15ml) lemon juice

10 - Salt and pepper, to taste

11 - 1 tablespoon (15ml) olive oil

→ Optional for Serving

12 - Lemon wedges, for serving

# Instructions:

01 - Combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper in a mixing bowl. Mix thoroughly until blended.

02 - With a sharp knife, butterfly the salmon fillet horizontally to create a pocket. Spoon the crab mixture evenly into the center and close the fillet, securing with toothpicks if necessary.

03 - Preheat the oven to 190°C. Heat olive oil in a large skillet over medium-high heat. Sear the stuffed salmon on both sides for 2 minutes each, achieving a light golden color.

04 - Transfer the seared salmon to an oven-safe baking dish. Place the shrimp evenly over the top and bake for 15–18 minutes, or until the shrimp turn pink and the salmon is opaque throughout.

05 - Drizzle with lemon herb butter and garnish with lemon wedges before serving.

# Notes:

01 - Brushing the shrimp with garlic butter intensifies flavor. Prepare the seafood filling in advance for efficient assembly, and pair with seasonal vegetables or rice pilaf for a complete meal.

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