Crab & Shrimp Stuffed Salmon
Directions
- 1Mix crab, shrimp, cream cheese, mayo, lemon juice, Dijon, garlic, herbs, paprika, salt, and pepper. Stir just until combined.
- 2Pat salmon dry.
- 3Slice a deep pocket into the side of each fillet (do not cut through).
- 4Spoon in the stuffing and gently press closed.
- 5Brush tops with olive oil or melted butter.
- 6Sprinkle with paprika, salt, and pepper.
- 7Bake at 400°F (200°C) for 14 to 18 minutes, until the salmon flakes easily and the filling is hot.
- 8Add lemon wedges and a little fresh herb on top.
- 9Spoon any pan juices over the fish.
Ingredients
- 6 oz lump crab meat, picked over
- 4 oz cooked shrimp, chopped
- 3 tbsp cream cheese, softened
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 to 2 tbsp parsley or dill, chopped
- 0.5 tsp paprika
- to taste Salt and black pepper
- 4 salmon fillets (about 6 oz each), skin on
- 1 tbsp olive oil or melted butter
- to taste Paprika, salt, and black pepper
- for serving Lemon wedges
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