Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon


* 4 ( 7 ounce each) salmon fillets, skin removed
* 2 tablespoons avocado or olive oil, divided
* Salt and ground pepper, to taste
* ½ teaspoon smoked paprika, plus more for seasoning shrimp
* 1 teaspoon spice & ez seafood seasoning, plus more for seasoning the shrimp
* 4 oz. frozen spinach, thawed
* 1x 5 oz. pack of Boursin Shallot & Chive, at room temperature
* 1 jalapeno, deseeded and diced
* 8 oz. lump crab or claw crab
* ¼ cup parmesan cheese, grated
* 2 teaspoons garlic, minced
* 12-16 medium shrimp, peeled and cleaned
* Lemon wedges, to garnish


Cajun Butter Sauce
* 2 tablespoons unsalted butter, melted
* Juice of 1 lemon
* ¼ teaspoon spice & ez seafood seasoning
* ¼ teaspoon smoked paprika


INSTRUCTIONS
* Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Keep aside.
* Drizzle the salmon filets with 1 tablespoon of oil, then season with the spice & ex seafood seasoning on both sides. Cut a slit through the middle of each salmon fillet, but not all the way through, about two-thirds of its total length. Keep aside.


* Squeeze excess liquid out of the spinach and discard it.
* In a medium bowl, combine the spinach with Boursin cheese, jalapeno, crab meat, parmesan cheese, and garlic. Season with salt and pepper to taste. Keep aside.


* Put the shrimp in a medium-sized bowl. Add the remaining 1 tablespoon of oil, seafood seasoning, smoked paprika, salt, and pepper. Mix everything together. Keep aside.


* Stuff the salmon fillets with the crab mixture, and top with the seasoned shrimp. Transfer on the prepared baking sheet and pour the cajun butter over the salmon.


* Bake for 15-17 minutes or until salmon is cooked through, opaque in center and flakes easily with fork.
* Serve with lemon wedges.


Cajun Butter Sauce
* In a medium bowl combine all the ingredients for Cajun butter sauce.

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