Let’s dive into cooking! Follow these steps for a dish that’s as rewarding to make as it is to eat:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, combine the crab meat, chopped shrimp, mayonnaise, breadcrumbs, lemon juice, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper. Mix until just combined.
3. Place the salmon fillets on the baking sheet, skin-side down. Carefully cut a pocket into the side of each fillet, being cautious not to cut all the way through.
4. Stuff the crab and shrimp mixture evenly into each salmon pocket. Press gently to secure the filling.
5. Drizzle olive oil over the fillets and season with a little more salt and pepper.
6. Bake in the preheated oven for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve hot, with optional lemon wedges for an extra zesty kick.

A little tip from my years in the kitchen: if you’re worried about cutting the pocket in the salmon, freeze the fillets for about 10 minutes beforehand. This firms them up slightly, making it easier to slice.