Crab and Shrimp Stuffed Salmon with Cajun Butter
Crab and Shrimp Stuffed Salmon is a rich, oven-baked dish filled with creamy Boursin, spinach, and seafood, all topped with Cajun buttered shrimp.
Ingredients
- 4 7 oz salmon fillets, skin removed
- 2 tbsp avocado or olive oil divided
- Salt and ground pepper to taste
- 1/2 tsp smoked paprika plus more for shrimp
- 1 tsp Cajun seasoning plus more for shrimp
- 4 oz frozen spinach thawed and squeezed dry
- 5 oz Boursin Shallot & Chive cheese room temp
- 1 jalapeño deseeded and diced
- 8 oz lump crab meat
- 1/4 cup grated Parmesan cheese
- 2 tsp garlic minced
- 12 –16 medium shrimp peeled and cleaned
- Lemon wedges for garnish
Cajun Butter Sauce
- 2 tbsp unsalted butter melted
- Juice of 1 lemon
- 1/4 tsp Cajun seasoning
- 1/4 tsp smoked paprika
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Drizzle salmon fillets with 1 tbsp oil, season both sides with salt, pepper, paprika, and Cajun seasoning. Slice a slit into each fillet.
- In a bowl, mix spinach, Boursin, jalapeño, crab, Parmesan, and garlic. Season with salt and pepper.
- In another bowl, toss shrimp with 1 tbsp oil, paprika, Cajun seasoning, salt, and pepper.
- Stuff each salmon fillet with crab mixture and top with shrimp.
- Whisk Cajun butter sauce ingredients and drizzle over the salmon.
- Bake for 15–17 minutes, or until salmon is opaque and flaky.
- Serve with lemon wedges.
Notes
For best results, don’t overfill the salmon and drain the spinach well. Try swapping Boursin with herbed goat cheese for a tangy twist on this Crab and Shrimp Stuffed Salmon.