🦀✨ Crab & Shrimp Stuffed Salmon – A Luxurious Seafood Feast! ✨🐟


 

  • 4 salmon fillets (6-8 oz each, skin-on or skinless)

  • 1 tbsp olive oil

  • 1 tsp paprika

  • Lemon wedges & extra parsley (for garnish)

👨‍🍳 Step-by-Step Instructions

1️⃣ Prep the Stuffing

  1. In a bowl, mix crab, shrimp, cream cheese, mayo, Parmesan, lemon juice, Old Bay, garlic, parsley, salt & pepper until well combined.

2️⃣ Stuff the Salmon

  1. Cut a pocket into the thickest part of each salmon fillet (don’t cut all the way through).

  2. Spoon ¼ of the stuffing into each pocket.

  3. Secure with toothpicks if needed.

3️⃣ Season & Cook

Oven Method (Best for Beginners):

  1. Preheat oven to 375°F (190°C).

  2. Place salmon on a parchment-lined baking sheet.

  3. Drizzle with olive oil, sprinkle with paprika, salt & pepper.

  4. Bake 15-18 mins until salmon flakes easily.

Grill or Air Fryer Option:

  • Grill over medium heat (skin-side down) for 10-12 mins.

  • Air fry at 375°F (190°C) for 8-10 mins.

4️⃣ Serve & Enjoy!

  • Garnish with lemon wedges & parsley.

  • Pair with asparagus, rice pilaf, or a crisp salad.

💡 Pro Tips for Perfect Stuffed Salmon

🔸 Pat seafood dry – Prevents a soggy filling.
🔸 Don’t overstuff – Filling should peek out, not spill.
🔸 Use a meat thermometer – Salmon is done at 145°F (63°C).
🔸 Make ahead – Stuff salmon up to 4 hours before cooking.

🍽️ Serving Suggestions

✨ Date night – Serve with white wine (Chardonnay or Sauvignon Blanc).
✨ Holiday centerpiece – Elegant for Christmas or Easter.
✨ Meal prep – Reheats beautifully for lunches.

🤔 FAQ – Your Questions Answered!

Q: Can I use imitation crab?
A: Yes, but real crab tastes best.

Q: How do I prevent the stuffing from falling out?
A: Cut pockets carefully and secure with toothpicks.

Q: Can I freeze stuffed salmon?
A: Yes! Freeze before cooking, then bake +5 mins from frozen.

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