Crab and Shrimp Stuffed Salmon Recipe
If you’re looking to seriously impress at your next dinner but want something easy enough for a weeknight, this Crab and Shrimp Stuffed Salmon is your ticket. Tender salmon fillets are packed with a luscious blend of sweet crab, plump shrimp, creamy cheese, fresh herbs, and zesty seasonings—all baked to golden, flaky perfection. Whether you’re cooking to treat yourself or hosting a seafood-loving crowd, this dish turns any meal into a special occasion. Trust me, this is one recipe you’ll come back to again and again!
Ingredients You’ll Need
Every ingredient in Crab and Shrimp Stuffed Salmon plays a starring role—bringing texture, flavor, and color that will wow your taste buds and your eyes. These pantry-friendly staples and fresh seafood make this recipe delightfully accessible, and even better, fully crave-worthy!
- Salmon fillets: Choose center-cut fillets for the best size and shape for stuffing—plus, their rich flavor loves all that creamy filling!
- Cooked shrimp, chopped: Adds a sweet, succulent bite and helps amp up the overall seafood experience.
- Lump crab meat: For gorgeous texture and a buttery, slightly sweet flavor that pairs beautifully with salmon.
- Cream cheese, softened: Blends the filling together and creates that irresistible, velvety texture.
- Mayonnaise: Binds everything and adds moisture, keeping the stuffing creamy as it bakes.
- Dijon mustard: Perks up the whole mix with a little tang and subtle spice.
- Lemon juice: Infuses the seafood filling with brightness and balances out the richness.
- Green onions, finely chopped: Bring in a crisp freshness and delicate onion flavor.
- Fresh parsley, chopped: Adds pretty green flecks and garden-fresh flavor.
- Old Bay seasoning: Elevates the seafood with those classic briny, herbaceous notes.
- Garlic powder: A gentle background of garlicky flavor that doesn’t overpower.
- Salt and pepper: Simple but essential to enhance and round out every bite.
- Olive oil: A little brush on the fillets before baking helps everything brown and stay moist.
- Lemon wedges for serving: Just a squeeze over the finished dish adds the ultimate finishing touch.
How to Make Crab and Shrimp Stuffed Salmon
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C), and line a baking sheet with parchment paper. This step ensures your stuffed salmon won’t stick and makes cleanup a total breeze. Trust me, you’ll appreciate this later!
Step 2: Mix the Seafood Filling
In a medium bowl, combine the chopped cooked shrimp, lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, green onions, parsley, Old Bay seasoning, garlic powder, and a little salt and pepper. Stir until you have a rich, creamy, and slightly chunky mixture—this is the glorious heart of your Crab and Shrimp Stuffed Salmon.
Step 3: Cut and Stuff the Salmon
Take each salmon fillet and, using a sharp knife, make a horizontal slit along the middle to create a pocket. Be gentle and don’t slice all the way through! Now, generously spoon the seafood mixture into each pocket, packing it in so every bite of salmon comes with a mouthful of that savory stuffing.
Step 4: Season and Prep for Baking
Lay the stuffed salmon fillets out on your prepared baking sheet. Drizzle or brush the tops with olive oil, then give them a light sprinkle of salt and pepper for extra flavor and a beautiful, golden finish during baking.
Step 5: Bake to Perfection
Slide the baking sheet into the oven and bake for 18 to 20 minutes. You’ll know your Crab and Shrimp Stuffed Salmon is ready when the salmon flakes easily with a fork and the filling is bubbling and lightly golden in spots. Don’t overbake, or you’ll lose that tender texture!
Step 6: Serve and Savor
Let the salmon rest for just a couple minutes after pulling it from the oven, then plate up and add lemon wedges on the side. Each fillet is a glorious, melt-in-your-mouth celebration of seafood flavor—enjoy immediately!
How to Serve Crab and Shrimp Stuffed Salmon
Garnishes
A little flourish goes a long way with Crab and Shrimp Stuffed Salmon! Scatter fresh chopped parsley over the top, add a sprinkle of paprika or even grated Parmesan before baking for a golden touch, and be generous with those lemon wedges—one squeeze brightens every bite.
Side Dishes
This elegant main pairs perfectly with sides that balance its richness and keep things light. Roasted asparagus, garlic mashed potatoes, or a simple arugula salad make lovely companions. If you want to go extra special, try a side of wild rice pilaf or herby sautéed green beans.
Creative Ways to Present
For a showstopping dinner, place each Crab and Shrimp Stuffed Salmon fillet atop a mound of creamy mashed potatoes and drizzle with a touch of your favorite herbed butter. Or, serve family-style on a platter scattered with lemon slices and fresh herbs for a festive, crowd-pleasing centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the salmon cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2 days. The filling stays delicious, though the texture is best on day one!
Freezing
Crab and Shrimp Stuffed Salmon actually freezes quite well. Wrap individual, cooled fillets tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating. Note: while the flavor shines, the texture of the seafood filling may become slightly softer after freezing.
Reheating
To reheat, place the salmon fillets in a baking dish, cover loosely with foil, and warm in a 325°F oven until heated through (about 15 minutes). Avoid the microwave if possible, as it tends to overcook the fish and filling. A quick squeeze of fresh lemon revives all those wonderful flavors!
FAQs
Can I use canned crab and shrimp in Crab and Shrimp Stuffed Salmon?
Absolutely! Choose high-quality canned crab and shrimp for the best flavor and texture. Just be sure to drain them well before mixing into your filling.
What type Main Course
Look for thick, center-cut salmon fillets, preferably skinless. These offer enough heft to hold plenty of stuffing, and their even shape helps them cook uniformly in the oven.
Is there a dairy-free alternative for the cream cheese?
You can swap in a dairy-free cream cheese or a very thick cashew-based spread if you’d like to keep things dairy-free. The flavor will be slightly different but still delicious with the other ingredients.
How do I know when the salmon is done?
Your Crab and Shrimp Stuffed Salmon is perfectly cooked when the fillets are opaque and flake easily with a fork. The seafood stuffing should be hot all the way through—just don’t let it dry out!
Can I prepare the stuffing in advance?
Yes, the stuffing mixture can be made up to a day ahead and stored covered in the fridge. This makes assembly on the day of baking super speedy and helps deepen the flavors.
Final Thoughts
If you’ve been searching for a seafood dish that’s easy enough for a Monday yet spectacular enough for a celebration, Crab and Shrimp Stuffed Salmon is your answer. Give it a try, share it with your favorite people, and savor every memorable bite—it’s bound to become a treasured part of your home recipe repertoire.
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Crab and Shrimp Stuffed Salmon Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of Crab and Shrimp Stuffed Salmon. This elegant seafood dish features tender salmon fillets filled with a savory mixture of shrimp, lump crab meat, and aromatic seasonings. Perfect for a special dinner or entertaining guests.
Ingredients
Salmon Fillets:
- 4 salmon fillets (6 oz each)
Seafood Stuffing:
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the stuffing: In a bowl, mix together chopped shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, lemon juice, green onions, parsley, Old Bay seasoning, garlic powder, salt, and pepper until well combined.
- Stuff the salmon: Make a horizontal slit in the center of each salmon fillet to create a pocket. Stuff each pocket generously with the seafood mixture.
- Bake the salmon: Brush the tops of the salmon fillets with olive oil, season with salt and pepper, then bake for 18–20 minutes until cooked through.
- Serve: Serve warm with lemon wedges and your favorite sides.
Notes
- Use cooked or canned crab and shrimp for convenience.
- For extra richness, top with a sprinkle of Parmesan before baking.
- Pairs perfectly with roasted asparagus or garlic mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 410
- Sugar: 1g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
