Crab Shrimp Salmon (Printable Version)
Salmon bursting with crab and greens, shrimp on top, and lemon-butter drizzled all over. Sure to wow any crowd.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon (15ml) olive oil
02 -
Salt and pepper, to taste
03 -
1 tablespoon (15ml) lemon juice
04 -
1 tablespoon (4g) fresh parsley or thyme, chopped
05 -
1 clove garlic, minced
06 -
1 teaspoon (5g) Dijon mustard
07 -
1 tablespoon (15g) mayonnaise
08 -
2 tablespoons (30g) cream cheese, softened
09 -
1 cup (approx. 120g) lump crab meat
10 -
6–8 jumbo shrimp, peeled and deveined
11 -
1 large salmon fillet, butterflied
→ Optional for Serving
12 -
Lemon wedges, for serving
# Step-by-Step Guide:
01 -
Splash on some lemon herb butter and throw over a few lemon wedges right before you dig in.
02 -
Pop the shrimp right on top, lay the stuffed salmon in an oven dish, and bake it all for about 15–18 minutes until the salmon goes opaque and the shrimp look nice and pink.
03 -
Turn up your oven to 190°C. Add a swig of olive oil to a big skillet over medium-high heat, then brown both sides of your stuffed salmon for about 2 minutes each until you see a hint of gold.
04 -
Using a sharp blade, slice the salmon through the middle sideways. Tuck in the crab filling, close it back up, and stick toothpicks in if it tries to open.
05 -
Dump the crab, cream cheese, mayo, Dijon, garlic, herbs, lemon juice, salt, and pepper into a bowl. Mix it all up so it’s nice and combined.
# Additional Notes:
01 -
For the best taste, give the shrimp a brush with garlic butter before baking. You can make the seafood mix ahead of time so everything comes together fast. Serve it with some fresh veggies or spoon it onto rice if you like.