Name: 🐟 Crab and Shrimp Stuffed Salmon Recipe Card
Ingredients: 4 salmon fillets (skin-on or skinless, ~6 oz each); 1 tsp salt; ⅛ tsp black pepper (to taste); 1 tbsp olive oil or melted butter; ½ cup cooked shrimp, finely chopped; ½ cup lump crab meat; 2 oz cream cheese, softened; 2 tbsp mayonnaise; 1 tbsp Dijon mustard; 1 tsp lemon juice; 1 garlic clove, minced; 1 tsp Old Bay seasoning (or Cajun seasoning); ¼ cup shredded mozzarella or Parmesan cheese; 1 tbsp chopped parsley; 2 tbsp melted butter; Smoked paprika (for color and flavor); Extra parsley for garnish

Ingredients

Scale

For the Salmon:

4 salmon fillets (skin-on or skinless, ~6 oz each)
1 tsp salt
⅛ tsp black pepper (to taste)
1 tbsp olive oil or melted butter

For the Stuffing:

½ cup cooked shrimp, finely chopped
½ cup lump crab meat
2 oz cream cheese, softened
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1 garlic clove, minced
1 tsp Old Bay seasoning (or Cajun seasoning)
¼ cup shredded mozzarella or Parmesan cheese
1 tbsp chopped parsley

For Optional Topping:

2 tbsp melted butter
Smoked paprika (for color and flavor)
Extra parsley for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prepare Salmon: Pat fillets dry. Season both sides with salt and pepper. Cut a pocket into each fillet.
Make Stuffing: In a bowl, combine chopped shrimp, crab, cream cheese, mayo, mustard, lemon juice, garlic, seasoning, shredded cheese, and parsley. Mix well.
Stuff Salmon: Fill each pocket with stuffing. Mound extra filling on top if needed.
Bake: Place salmon in the dish, drizzle with olive oil or melted butter. Sprinkle with paprika if using. Bake for 20 minutes, or until salmon flakes easily and stuffing is heated through.
Garnish & Serve: Top with fresh parsley and serve with lemon wedges, rice, or veggies.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently at 325°F.