1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a medium bowl, gently combine the crab meat, chopped shrimp, mayonnaise, Dijon mustard, lemon juice, garlic, green onions, celery, parsley, and Old Bay seasoning. Season with salt and pepper to taste. Be careful not to overmix; you want the seafood to stay chunky and fresh.
3. With a sharp knife, carefully create a pocket in each salmon fillet by slicing horizontally through the thickest part, leaving about 1/2 inch intact on the bottom to hold the stuffing.
4. Stuff each salmon fillet generously with the crab and shrimp mixture, pressing gently to fill the pocket without overstuffing.
5. Place the stuffed salmon fillets on the prepared baking sheet. Drizzle olive oil over the top and season lightly with salt and pepper.
6. Bake in the preheated oven for 20 to 25 minutes or until the salmon is cooked through and flakes easily with a fork. The stuffing should be heated through and slightly golden on top.
7. Remove from the oven and let rest for a few minutes before serving. This allows the juices to redistribute and makes the fish even more tender.

I remember the first time I made this dish on my own, nervously trying to replicate Mama Lou’s magic. Ouma was there, teasing me gently but also offering that sisterly support only she understands. When I finally pulled the salmon out of the oven, the smell was intoxicating—like a warm hug from the sea. That moment, sharing the meal with family, is exactly why I treasure this recipe.