Crab Shrimp Salmon (Printable Version)
# 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
# Steps to Follow:
01 -
Squeeze some lemon butter over everything and add wedge slices right on top before you eat.
02 -
Set the shrimp here and there over your salmon in the baking dish, then bake at 190°C for about 15 to 18 minutes. Take it out once the salmon isn't see-through in the middle and the shrimp have gone pink.
03 -
Heat some oil in a skillet over medium-high, then brown each side of the filled salmon for a couple minutes so it looks nice and golden. Get your oven heating up to 190°C while you do this.
04 -
Butterfly the salmon with a sharp knife to make a pocket. Add your crab filling in the middle, then shut it and poke in toothpicks to help keep it together.
05 -
Stir together the crab, cream cheese, mayo, Dijon, garlic, herbs, lemon juice, and a pinch of salt and pepper so everything's totally mixed up and smooth.
# Additional Tips:
01 -
If you brush the shrimp with some garlicky butter, they'll taste even better. You can make the stuffing ahead to save time, and it's great with veggies or a scoop of rice on the side.