Salmon Crab Shrimp (Print-Friendly Version)
Salmon stuffed full with crab and herbs, topped high with shrimp and a splash of lemon butter—next-level tasty.
# Ingredients List:
→ Main Ingredients
01 -
6–8 jumbo shrimp, shells and veins removed
02 -
2 tablespoons (30g) softened cream cheese
03 -
1 tablespoon (15ml) fresh lemon juice
04 -
1 teaspoon (5g) Dijon mustard
05 -
1 large salmon fillet, open like a book
06 -
Salt and pepper, just enough
07 -
1 tablespoon (15g) mayo
08 -
1 tablespoon (15ml) olive oil
09 -
1 tablespoon (4g) thyme or parsley, chopped up fresh
10 -
1 cup (approx. 120g) lump crab
11 -
1 garlic clove, minced up
→ Optional for Serving
12 -
Lemon wedges for the table
# Detailed Cooking Steps:
01 -
Grab a mixing bowl and toss in the crab, mayo, Dijon, cream cheese (super soft), garlic, fresh herbs, a little salt and pepper, and a squeeze of lemon. Stir until you’ve got one smooth, blended mix.
02 -
Cut a pocket in the middle of the salmon—don’t slice through. Heap the crab filling inside, then pinch the fillet closed. If it pops open, poke it with toothpicks to keep things tucked in.
03 -
Turn the oven to 190°C. Get some olive oil hot in a big skillet on medium-high. Drop in your filled salmon and brown it for a couple minutes on each side so it’s golden all over.
04 -
Slide the salmon into a baking dish. Spread your shrimp along the top, then stick it in the oven for about 15 to 18 minutes. Everything’s done when the shrimp turn bright pink and salmon flakes apart easily.
05 -
When the salmon and shrimp are done, pour any buttery lemon juices over the top. Add lemon wedges all around, then serve it up right away.
# Helpful Hints:
01 -
For extra flavor, brush shrimp with garlicky melted butter before baking. Make the seafood blend ahead to keep things speedy later. It’s awesome next to rice pilaf or whatever veggies you’ve got on hand.