If you’re looking for a show-stopping seafood dish that combines the tender richness of salmon with the delicate flavors of crab and shrimp, you’re going to love this Crab and Shrimp Stuffed Salmon Recipe. It’s a perfect balance of creamy, savory seafood stuffing nestled inside a beautifully cooked fillet, creating layers of flavor that feel elegant yet incredibly comforting. Whether for a special dinner or a weekend treat, this recipe promises to impress without demanding hours in the kitchen.
Ingredients You’ll Need
These simple but essential ingredients come together in harmony to create a delightful taste, texture, and appearance. Every component plays its role—from the succulent seafood that forms the star of the dish to the creamy binding ingredients that bring moisture and richness.
- 4 salmon fillets (6 oz each): Choose skin-on or skinless depending on your preference for extra crispness or ease of serving.
- ½ cup lump crab meat: Offers sweet, flaky meat that blends perfectly with shrimp for freshness.
- ½ cup small cooked shrimp, chopped: Adds a tender bite and complements the crab’s texture.
- 3 tablespoons cream cheese, softened: Provides creaminess and helps bind the seafood stuffing together.
- 2 tablespoons mayonnaise: Enhances moisture and adds subtle tanginess to the filling.
- 1 tablespoon Dijon mustard: Gives a mild kick and depth of flavor to the stuffing mix.
- 1 garlic clove, minced: Adds aromatic warmth without overpowering the seafood.
- 1 tablespoon lemon juice: Brings brightness and balances the richness.
- 1 teaspoon Old Bay seasoning: A classic seafood seasoning that lifts the entire dish.
- 1 tablespoon chopped fresh parsley: Infuses a fresh, herbal note to brighten each bite.
- ¼ cup shredded Parmesan cheese: Adds a nutty, savory hit that melts into the stuffing beautifully.
- Salt and pepper to taste: Essential for seasoning throughout.
- 1 tablespoon olive oil: Used to coat the salmon and help achieve that gorgeous golden exterior when baking.
- Lemon wedges and extra parsley for serving: Perfect for garnish and an extra squeeze of freshness on the plate.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Seafood Stuffing
Start by combining the lump crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, and shredded Parmesan in a medium bowl. Mix them thoroughly but gently, so everything holds together without losing the chunks of seafood that give this stuffing its fantastic texture. A quick taste test here helps you adjust salt and pepper to your liking.
Step 2: Create the Salmon Pockets
With a sharp knife, carefully slice a pocket into the thickest part of each salmon fillet. The key is to slice gently so you don’t cut all the way through but still make enough room for the stuffing. This technique might sound intimidating, but once you get the hang of it, it’s quite straightforward and makes the final presentation look effortless and elegant.
Step 3: Stuff the Salmon
Generously spoon the seafood filling into each salmon pocket, packing it so that every bite will deliver that luscious mix of crab and shrimp. Don’t worry if a little spills out; a bit of stuffing on top just means extra flavor when baked.
Step 4: Season and Bake
Brush the outside of each stuffed salmon fillet with olive oil and season lightly with salt and pepper. Place them on a parchment-lined baking sheet, then pop them into a preheated oven at 375°F. Bake for 18 to 22 minutes until the salmon flakes easily with a fork and the stuffing is hot and turning lightly golden. The aromas filling your kitchen at this point will make it hard to wait!
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
Simple garnishes let the star of the show shine bright. Fresh lemon wedges bring a zesty brightness that cuts through the richness perfectly. Don’t forget a sprinkle of extra chopped parsley for a pop of color and a subtle herbaceous lift that elevates every mouthful.
Side Dishes
This Crab and Shrimp Stuffed Salmon Recipe pairs beautifully with light, fresh sides that don’t compete with its rich flavors. Roasted asparagus or green beans add a crisp contrast, while a lemony rice pilaf or a simple mixed green salad keeps the meal balanced and fresh.
Creative Ways to Present
For a stunning presentation, serve each fillet on a bed of wilted spinach or drizzled with a garlic butter sauce for extra indulgence. You could also plate the salmon alongside a colorful quinoa salad or atop creamy mashed potatoes for a comforting twist. The possibilities to impress — visually and gastronomically — are endless.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Crab and Shrimp Stuffed Salmon Recipe, pop them in an airtight container and refrigerate. They’ll keep well for up to two days and remain delicious for a quick lunch or dinner the next day.
Freezing
This dish is best enjoyed fresh, but if you want to prepare in advance, assemble and stuff the salmon fillets, then freeze them before baking. Wrap tightly with plastic wrap and foil, and freeze for up to one month. When ready, bake from frozen, adding a few extra minutes to the cooking time.
Reheating
Reheat leftovers gently in the oven at 300°F until warmed through to maintain the salmon’s tender texture and keep the stuffing moist. Avoid microwaving if possible, as that can dry out the fish and change the texture of the filling.
FAQs
Can I use frozen crab meat and shrimp?
Absolutely! Just make sure to thaw them completely and pat dry before mixing with the other stuffing ingredients to avoid excess moisture that could make the stuffing soggy.
What if I don’t have Old Bay seasoning?
Feel free to substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne to replicate the classic Old Bay flavor blend.
Can I prepare the stuffing in advance?
Yes, the stuffing can be made up to a day ahead and stored covered in the fridge. This makes assembling the stuffed salmon quick and stress-free when you’re ready to cook.
Is it okay to use cream cheese alternatives?
Definitely! You can swap cream cheese for ricotta or Greek yogurt for a lighter texture — just keep in mind that the flavor and consistency might change slightly.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The stuffing should be hot and slightly golden on top as well.
Final Thoughts
This Crab and Shrimp Stuffed Salmon Recipe is such a wonderful way to elevate dinner and treat yourself and your loved ones to something a little special without fuss. It strikes the perfect balance between luxurious seafood flavors and straightforward preparation. Trust me, once you try it, it’s going to become one of your favorite go-to seafood dishes for every occasion.
Print
Crab and Shrimp Stuffed Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
This Crab and Shrimp Stuffed Salmon is a deliciously rich and elegant main course featuring fresh salmon fillets generously stuffed with a creamy blend of lump crab meat, shrimp, cream cheese, and complementary seasonings. Baked to perfection, it offers a flavorful seafood experience that is both satisfying and perfect for special occasions or a gourmet weeknight dinner.
Ingredients
Salmon and Stuffing
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- ½ cup lump crab meat
- ½ cup small cooked shrimp, chopped
- 3 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
For Serving
- Lemon wedges
- Extra fresh parsley, chopped
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Seafood Stuffing: In a medium mixing bowl, combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, and shredded Parmesan cheese. Mix thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste.
- Create Pockets in Salmon Fillets: Using a sharp knife, carefully slice a pocket into the thickest part of each salmon fillet. Take care not to cut all the way through so the stuffing stays inside during cooking.
- Stuff the Salmon: Generously fill each salmon pocket with the prepared seafood stuffing, pressing gently to ensure it stays securely inside.
- Season and Prepare for Baking: Brush the outside of each stuffed salmon fillet with olive oil and sprinkle lightly with salt and pepper. Place the fillets on the lined baking sheet evenly spaced.
- Bake the Salmon: Bake the stuffed fillets in the preheated oven for 18 to 22 minutes, or until the salmon is cooked through and flakes easily with a fork. The stuffing should be hot and lightly golden on top.
- Serve: Remove from the oven and serve immediately with lemon wedges and a sprinkle of fresh parsley to brighten the flavors.
Notes
- You can prepare the stuffing a day ahead and refrigerate it until ready to use, making meal prep easier.
- For a lighter alternative, substitute cream cheese with ricotta or Greek yogurt in the stuffing mix.
- This dish pairs wonderfully with roasted vegetables, steamed rice, or a simple green salad for a balanced meal.
