Instructions
Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Step 2: In a bowl, mix together the cream cheese, mayonnaise, Parmesan, mozzarella, lemon juice, Dijon mustard, garlic, Old Bay seasoning, and a pinch of salt and pepper. Fold in the crab meat and chopped shrimp until well combined.
Step 3: Make a slit down the center of each salmon fillet to create a pocket, being careful not to cut all the way through.
Step 4: Spoon the seafood mixture evenly into each salmon pocket. Press gently to pack the filling in.
Step 5: Place the stuffed fillets onto the prepared baking dish. Brush with melted butter and sprinkle breadcrumbs on top if using.
Step 6: Bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 7: Garnish with chopped parsley and lemon slices before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Freezing is not recommended due to the creamy filling.
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