Crab & Shrimp Stuffed Salmon
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- Make the stuffing:
- In a large bowl, combine cream cheese, mayo, Parmesan, mozzarella, mustard, lemon juice, and Worcestershire. Mix until smooth.
- Fold in the chopped shrimp, crab meat, bell pepper, celery (if using), green onions, and seasonings (Old Bay, garlic powder, salt, pepper). Mix until well combined.
- Prepare the salmon:
- Butterfly the salmon fillet (slice horizontally down the middle, but not all the way through, to open it like a book).
- Season both sides lightly with salt, pepper, and a touch of paprika.
- Place on a greased baking dish, skin-side down.
- Stuff the salmon:
- Spoon the seafood mixture onto one half of the butterflied salmon.
- Fold the top half over the stuffing (like a sandwich), or if the fillet is fully opened, you can layer the stuffing in the center and fold both ends toward the middle.
- Optional: Use kitchen twine or toothpicks to secure if needed.
- Bake:
