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This is my fix for both cozy weekend cravings and dinners that make people smile. You get juicy salmon packed with herby, creamy crab that gets finished with plump shrimp and bright lemon juice. It sounds fancy but really, it's a total breeze.
First time I made this, it came out looking totally restaurant-level. So now, if I wanna blow folks away but keep it chill for myself, this is my move.
Dreamy Ingredients
- Large salmon fillet: best with thick, even cuts so you can load them up
- Jumbo shrimp: get sturdy, snappy ones so they're sweet and juicy piled on top
- Lump crab meat: the real star—spring for the freshest you can find
- Cream cheese: let it soften first for the fluffiest middle
- Mayonnaise: creamy, full-fat mayo works best to keep it dreamy inside
- Dijon mustard: adds just a hint of gentle heat and zing
- Garlic: a chopped clove, just enough to boost flavor
- Fresh parsley or thyme: choose the soft leaves, they freshen up every bite
- Lemon juice: fresh-squeezed lights up all the flavors
- Salt and pepper: flaky or plain, plus cracked black for the finish
- Olive oil: helps brown everything and keeps it from sticking
- Lemon wedges: serve at the table for a tangy squirt over the top
Easy Step Guide
- Prep the Crab Mix:
- Grab a bowl and stir together the crab, cream cheese, mayo, Dijon, garlic, lemon juice, chopped herbs, salt, and pepper until it’s all nice and thick.
- Get Salmon Ready:
- Butterfly the salmon by almost slicing it open like a book—don’t go all the way through. Load in that crab filling and gently close it up. If it keeps popping open, use a couple toothpicks to hold everything together.
- Sear, Shrimp Goes On:
- Pour some oil in your pan, get it nice and hot, and sear both sides of the stuffed salmon for about two minutes each for a pretty, golden crust. After that, add your raw shrimp right on top—these will finish in the oven.
- Bake to Finish:
- Move the salmon to a dish safe for the oven, bake at 375 for fifteen to eighteen minutes until the fish is opaque and shrimp are all pink. Spoon on some warm, lemony butter and toss on more lemon, then dig in.
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It’s wild how soft and flavorful that crab gets after a bake inside the salmon. I made this for my parents’ anniversary and by the first forkful, everyone just went totally quiet, soaking up the goodness.
Leftovers Are a Win
Pop any extras in foil and chill in the fridge for up to two days. Warm gently in the oven to keep it moist. Even cold, the creamy middle still feels top notch for lunch.
Ingredient Swaps
Fresh crab missing? Just use chopped up shrimp or some flaky white fish and a dash of Worcestershire sauce for flavor. Try smoked salmon instead of fresh if you like a bolder bite. Only tiny shrimp around? Add 'em as a topping after baking.
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What Goes Well
This is awesome with stuff like crisp green asparagus, fluffy wild rice, or even little roasted potatoes. For drinks, pour chilled Sauvignon Blanc or sparkling lemonade to brighten things up. A simple salad with tangy greens also does the trick.
Behind the Scenes
Stuffed fish meals turn up all around the world—big celebrations in the Middle East or classic seafood feasts in French cooking. Here, mixing crab and shrimp together inside salmon just feels playful and festive on old-school favorites.
Common Questions
- → What's the trick to slicing open salmon for stuffing?
Set the salmon skin-side down, slice it sideways down the middle but don’t cut it apart. Open it up gently so you’ve got room for the filling.
- → Can I switch up the greens in the mix?
Go for it! Mix in chives, dill, or whatever fresh herbs you have lying around. They all bring great flavor here.
- → Which crab kind should I pick?
Lump is awesome if you've got it, but backfin and claw give lots of taste too, so grab whatever works best for you.
- → How do I keep shrimp juicy and not tough?
Add the shrimp on top right before baking. That way, they stay soft and don’t get tough from too much time in the oven.
- → What goes nicely alongside this meal?
Freshen things up with greens—maybe garlicky beans or asparagus—or keep it cozy with rice. Anything light sets off the seafood flavors!