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<\/p>\n<\/p>\n
2 large filets Wild Caught Salmon<\/p>\n
1 8 oz cup Jumbo Lump Crab<\/p>\n
1\/2 lb Shrimp<\/p>\n
8 oz cream cheese<\/p>\n
2 tbsp lemon juice fresh squeezed<\/p>\n
1\/4 cup parsley chopped<\/p>\n
2 tbsp green onions<\/p>\n
4 cloves garlic cloves minced<\/p>\n
2 tbsp Old Bay<\/p>\n
1 tsp cardamom<\/p>\n
1 tsp Badia complete seasoning<\/p>\n
1 tsp adobo seasoning<\/p>\n
1 tsp onion powder<\/p>\n
2 tsp paprika separated<\/p>\n
1\/4 cup shredded mozarella cheese<\/p>\n
2 tbsp grated parmesan<\/p>\n
to tatse salt<\/p>\n
to taste pepper<\/p>\n
Pre-heat oven to 350 degrees. Mince garlic, and chop up parsley and green onions. Season shrimp with salt and pepper and set aside.<\/p>\n
In a pan over medium high heat, add one tbsp of butter. Once melted, add in minced garlic and 1 tsp of paprika.<\/p>\n
Let cook for about 30 seconds, mixing so that the garlic doesn\u2019t burn. Add shrimp and par cook for about 3 minutes, or until shrimp is browned. Remove from pan and set aside.<\/p>\n
In a large bowl, start preparing the stuffing. Add cream cheese, fresh parsley, green onions, and lemon juice.<\/p>\n
Mix gently to soften the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings.<\/p>\n
Mix gently until everything is combined. Do not over mix.<\/p>\n
In an oven safe pan, season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet from corner to corner.<\/p>\n
Place the other salmon filet on top. Be sure to reserve some stuffing to go on top of the salmon, mid cook. Place a tbsp of butter on the salmon and bake for 15 minutes.<\/p>\n
Remove the salmon from the oven, place some more stuffing on top and broil for 5 minutes.<\/p>\n
Top with fresh parsley. Serve salmon with a side of vegetables, rice, or mashed potatoes and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
How to make Crab & Shrimp Stuffed Salmon Ingredients 2 large filets Wild Caught Salmon 1 8 oz cup Jumbo Lump Crab 1\/2 lb Shrimp 8 oz cream cheese 2 tbsp lemon juice fresh squeezed 1\/4 cup parsley chopped 2 tbsp green onions 4 cloves garlic cloves minced 2 tbsp Old Bay 1 tsp cardamom […]<\/p>\n","protected":false},"author":1,"featured_media":4558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4557"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4557"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4557\/revisions"}],"predecessor-version":[{"id":4559,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4557\/revisions\/4559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4558"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}