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Crab & Shrimp Stuffed Salmon



2 massive filets Wild Caught Salmon

1 8 oz cup Jumbo Lump Crab

1/2 lb Shrimp

8 oz cream cheese

2 tbsp lemon juice contemporary squeezed

1/4 cup parsley chopped

2 tbsp inexperienced onions

4 cloves garlic cloves minced

2 tbsp Outdated Bay

1 tsp cardamom

1 tsp Badia full seasoning

1 tsp adobo seasoning

1 tsp onion powder

2 tsp paprika separated

1/4 cup shredded mozarella cheese

2 tbsp grated parmesan

to tatse salt

to style pepper


Pre-heat oven to 350 levels. Mince garlic, and chop up parsley and inexperienced onions. Season shrimp with salt and pepper and put aside.

In a pan over medium excessive warmth, add one tbsp of butter. As soon as melted, add in minced garlic and 1 tsp of paprika.

Let prepare dinner for about 30 seconds, mixing in order that the garlic doesn’t burn. Add shrimp and par prepare dinner for about 3 minutes, or till shrimp is browned. Take away from pan and put aside.

In a big bowl, begin making ready the stuffing. Add cream cheese, contemporary parsley, inexperienced onions, and lemon juice.

Combine gently to melt the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings.

Combine gently till the whole lot is mixed. Don’t over combine.

In an oven secure pan, season each salmon filets with salt, pepper, and Outdated Bay. Place the stuffing on high of 1 salmon filet from nook to nook.

Place the opposite salmon filet on high. Make sure you reserve some stuffing to go on high of the salmon, mid prepare dinner. Place a tbsp of butter on the salmon and bake for quarter-hour.

Take away the salmon from the oven, place some extra stuffing on high and broil for five minutes.

Prime with contemporary parsley. Serve salmon with a facet of greens, rice, or mashed potatoes and luxuriate in!