Crab and Shrimp Stuffed Salmon with Creamy Seafood Filling
Salmon fillets filled with creamy crab and shrimp, baked until tender and topped with fresh lemon for a luscious seafood delight.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Spoon
- Measuring spoon
- Toothpick
- Oven
- Baking dish
- Fork
- Instant-read thermometer
- Plate
Ingredients
- 4 thick salmon fillets, skin-on or skinless
- 1 cup lump crab meat, drained and picked over
- 170 grams cooked shrimp, chopped
- 115 grams cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped dill (optional)
- 1/2 teaspoon Old Bay seasoning (optional)
- Salt, to taste
- Black pepper, to taste
- Lemon slices, for topping
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