Creamy Crab and Shrimp Stuffed Salmon

Ingredients

• 1 large salmon fillet, butterflied for stuffing
• 1/2 lb cooked shrimp, chopped
• 1/2 lb lump crab meat
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley
• salt, black pepper, and paprika, to taste
• lemon wedges, for serving

Instructions

1. 1

   Heat the oven to 375°F and line a baking sheet. Lay the butterflied salmon open on the pan and season lightly with salt, black pepper, and paprika. The salmon should sit flat enough to fill, with the center opened like a book.

2. 2

   Combine the chopped shrimp, crab, cream cheese, mayonnaise, garlic, lemon juice, and parsley in a bowl. Mix with a gentle hand so the crab keeps its texture. The filling should look creamy and thick, with visible pieces of crab and shrimp.

3. 3

   Spoon the seafood mixture along the center of the salmon. Fold the sides around the filling, keeping the center generous but not tightly packed. The salmon should hold the filling snugly without squeezing it out the sides.

4. 4

   Bake for 18 to 22 minutes, depending on thickness. The salmon should flake easily at the edges and the filling should be hot and creamy. The salmon should look opaque and moist, not dry, and the edges should separate easily with a fork.

5. 5

   Allow the stuffed salmon to rest for a few minutes so the juices settle. Slice carefully and serve with lemon wedges and any pan juices. Resting helps the creamy seafood center stay in place when sliced.