🦀🦐🐟 Crab & Shrimp Stuffed Salmon

🧾 Ingredients

For the Salmon:

• • • 1 large salmon fillet (about 1.5–2 lbs), butterflied
    • Salt & black pepper, to taste
    • Paprika, for garnish
    • Olive oil or melted butter, for brushing

For the Crab & Shrimp Stuffing:

• • • 1/2 lb cooked shrimp, peeled, deveined, and chopped
    • 1/2 lb lump crab meat (check for shell pieces)
    • 4 oz cream cheese, softened
    • 1/4 cup mayonnaise
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup shredded mozzarella cheese
    • 1 tablespoon Dijon mustard
    • 1 tablespoon lemon juice
    • 2 teaspoons Worcestershire sauce
    • 1/4 cup finely diced celery (optional for crunch)
    • 1/4 cup finely diced red bell pepper
    • 2 tablespoons chopped green onions or chives
    • 1 teaspoon Old Bay seasoning (or to taste)
    • 1/2 teaspoon garlic powder
    • Salt & pepper, to taste

🍳 Instructions

• • 1. Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
    2. Make the stuffing:
       • In a large bowl, combine cream cheese, mayo, Parmesan, mozzarella, mustard, lemon juice, and Worcestershire. Mix until smooth.
       • Fold in the chopped shrimp, crab meat, bell pepper, celery (if using), green onions, and seasonings (Old Bay, garlic powder, salt, pepper). Mix until well combined.
    3. Prepare the salmon:
       • Butterfly the salmon fillet (slice horizontally down the middle, but not all the way through, to open it like a book).
       • Season both sides lightly with salt, pepper, and a touch of paprika.
       • Place on a greased baking dish, skin-side down.
    4. Stuff the salmon:
       • Spoon the seafood mixture onto one half of the butterflied salmon.
       • Fold the top half over the stuffing (like a sandwich), or if the fillet is fully opened, you can layer the stuffing in the center and fold both ends toward the middle.
       • Optional: Use kitchen twine or toothpicks to secure if needed.
    5. Bake:
       • Brush top with olive oil or melted butter for a golden finish.
       • Bake for 25–30 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
    6. Finish & Serve:
       • Optional: Broil the top for 2–3 minutes for a golden crust.
       • Garnish with extra chives, lemon wedges, or a drizzle of garlic butter.

🍽️ Serving Suggestions

• • Serve with garlic mashed potatoes, roasted asparagus, lemon rice, or a fresh garden salad.
  • A crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully.