Crab and Shrimp Stuffed Salmon

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. In a medium bowl, mix shrimp, crab, cream cheese, mayonnaise, Dijon mustard, lemon juice, garlic, parsley, paprika, salt, and pepper until evenly combined.
3. Carefully slice a deep pocket into the thickest part of each salmon fillet, making sure not to cut all the way through.
4. Stuff each pocket generously with the seafood mixture, pressing gently to hold it in place.
5. Place stuffed salmon in the baking dish. Brush the tops with melted butter and optionally sprinkle with extra paprika for color.
6. Bake for 18–20 minutes, or until the salmon is opaque and flakes easily with a fork.
7. Remove from oven and garnish with lemon slices. Spoon some pan juices over the top before serving.

Variations :

• Swap out shrimp or crab for scallops or lobster meat for a richer filling.
• Add chopped spinach or sun-dried tomatoes to the stuffing for added color and nutrition.
• Use Greek yogurt in place of mayonnaise for a lighter version.

Tips :

• For a sauce, pour a splash of dry white wine or seafood stock into the baking dish before baking. It adds moisture and forms a light, flavorful base you can spoon over the fillets.
• Make sure the seafood mix is well-drained to avoid soggy stuffing.