Crab-Stuffed Salmon with Shrimp

Shopping list

• 2 pieces fresh salmon fillets

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• 1 cup lump crab meat — gently folded in

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• 1 cup peeled/deveined shrimp

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• 8 oz cream cheese — softened

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• 1 cup mayonnaise

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• 1 cup grated parmesan

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• 3 cloves minced garlic

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• 0.5 cup fresh parsley — chopped

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• 1 tablespoon lemon juice — squeeze

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• 1 tablespoon Old Bay seasoning — or to taste

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• 1 teaspoon garlic powder — or to taste

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• 1 teaspoon onion powder — or to taste

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• 1 teaspoon smoked paprika — or to taste

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• 1 teaspoon salt — or to taste

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• 1 teaspoon black pepper — or to taste

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• 4 tablespoons butter — for searing

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• 1 wedge fresh lemon — for serving

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Step by step

1. 1

   In a bowl, mix together the cream cheese, mayonnaise, parmesan, minced garlic, fresh parsley, and a pinch of your seafood seasonings. Gently fold in the lump crab meat so it stays chunky.

2. 2

   Carefully slice a pocket into the thickest part of each salmon fillet (don't cut all the way through). Season the outside and inside of the salmon, then generously stuff each pocket with the crab mixture.

3. 3

   Toss your shrimp in olive oil and a heavy dust of your seasoning blend.

4. 4

   Bake the stuffed salmon in the oven at 400°F (200°C) for about 12- 15 minutes until cooked through. While it bakes, quickly sear the shrimp in a hot skillet with butter for 2 minutes per side until pink and charred.

5. 5

   Place the juicy seared shrimp right on top of the baked salmon. Drizzle with melted garlic butter, garnish with fresh parsley, and serve with a lemon wedge!