If you’re ready to seriously impress at your next dinner, the Crab & Shrimp Stuffed Salmon is about to become your new show-stopper. Moist, flakey salmon is split and filled with a decadent, creamy mixture of lump crab, sweet shrimp, fresh herbs, and just the right amount of tang and spice. Every bite is a sensational blend of ocean flavors and irresistible texture, making this recipe both straightforward and celebration-worthy, whether you’re hosting friends or treating yourself to something extraordinary.
Ingredients You’ll Need
This dish may taste luxurious, but the ingredients list is refreshingly manageable. Each component has a role, bringing color, moisture, and that special hint of seafood decadence that makes Crab & Shrimp Stuffed Salmon so memorable.
- Salmon Fillets: Choose skinless, center-cut pieces for easy stuffing and consistent cooking.
- Lump Crab Meat: Delivers sweet, delicate flavor and impressive texture—fresh is best but quality canned works well.
- Cooked Small Shrimp, Chopped: Adds juicy pops of seafood flavor and strengthens the filling.
- Mayonnaise: Keeps the stuffing creamy without overwhelming the shellfish taste.
- Cream Cheese, Softened: Creates luscious richness and helps everything hold together.
- Shredded Parmesan Cheese: Lends a nutty edge for that deeply savory undertone.
- Fresh Parsley, Chopped: Brings color and brightness that balances the richness.
- Dijon Mustard: Offers subtle sharpness and depth to the creaminess.
- Old Bay Seasoning: Adds classic, zesty seafood spice for instant flavor.
- Garlic Powder: Infuses a gentle allium warmth—no need for chopping!
- Salt and Pepper: Season to taste to amplify the natural flavors without overpowering.
- Olive Oil: Drizzle over the salmon for a glossy, golden finish as it bakes.
- Lemon Wedges: Squeeze over at the end for a bright, acidic lift that pulls it all together.
How to Make Crab & Shrimp Stuffed Salmon
Step 1: Mix the Seafood Filling
Combine the crab meat, chopped shrimp, mayonnaise, softened cream cheese, Parmesan, parsley, Dijon mustard, Old Bay, garlic powder, and a pinch of salt and pepper in a medium bowl. Mix gently but thoroughly—you want the filling to be creamy and well-combined but still dotted with enticing chunks of seafood.
Step 2: Prepare the Salmon Fillets
Place each salmon fillet on a cutting board. Using a sharp knife, create a horizontal slit along the side of each fillet to form a pocket for the stuffing. Be patient and take care not to cut all the way through—this pocket will hold that dreamy crab and shrimp mixture.
Step 3: Stuff the Salmon
Spoon a generous amount of the filling into each salmon pocket, pressing gently to fit as much as comfortable. Overstuffing a little is perfectly fine—the mixture should peek out temptingly, but make sure it isn’t falling out.
Step 4: Season and Drizzle
Arrange the stuffed salmon in a lightly greased baking dish. Drizzle olive oil over the tops and sprinkle a pinch more salt and pepper. This step adds extra moisture and helps the tops develop a lovely sheen as they bake.
Step 5: Bake to Perfection
Place the baking dish in a preheated 375°F (190°C) oven. Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and the filling is hot and bubbly. You’ll know it’s ready when the fish blushes opaque and your kitchen smells irresistible.
Step 6: Serve with Lemon
Transfer the stuffed salmon to plates and serve hot, nestled next to fresh lemon wedges. A good squeeze over the top just before the first bite brightens all the flavors delightfully.
How to Serve Crab & Shrimp Stuffed Salmon
Garnishes
A finishing touch is always welcome! Try a generous scattering of chopped parsley for color, and offer extra lemon wedges at the table. If you like, a pinch of extra Old Bay over the top gives a pop of color and spice that makes the Crab & Shrimp Stuffed Salmon look especially tempting.
Side Dishes
This dish is rich and packed with flavor, so it pairs beautifully with simple sides. Roasted asparagus, garlicky green beans, or steamed broccolini add a crisp bite. Fluffy rice, a classic baked potato, or even cauliflower mash work wonderfully to soak up any extra filling or juices.
Creative Ways to Present
For a restaurant-worthy presentation, serve the Crab & Shrimp Stuffed Salmon atop a bed of wilted spinach or delicate microgreens. If you’re entertaining, arrange fillets on a platter with the stuffing facing up, surrounded by lemon wheels and a sprinkle of vibrant herbs—your guests won’t be able to resist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crab & Shrimp Stuffed Salmon, no worries—store it tightly wrapped in the refrigerator for up to two days. The flavors actually mingle and develop even more overnight, so don’t be surprised if it tastes just as delicious the next day.
Freezing
You can freeze the stuffed and unbaked fillets wrapped tightly in plastic and foil, or a freezer-safe container, for up to one month. When ready to bake, thaw overnight in the fridge before cooking as directed to preserve the best texture.
Reheating
Rewarm leftovers gently in a 325°F oven, loosely covered, until just heated through. Avoid microwaving if you can—the oven will keep the salmon moist and prevent the filling from getting rubbery.
FAQs
Can I use canned crab and shrimp?
Absolutely! If high-quality fresh seafood isn’t available, canned crab and shrimp work beautifully in this recipe—just make sure to drain them well, and pick through crab for any stray shell fragments.
Is it possible to prepare the filling in advance?
Yes, the filling can be made up to a day ahead and stored tightly covered in the refrigerator. This makes it easy to assemble and bake the Crab & Shrimp Stuffed Salmon right when you need it.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and turns opaque all the way through. If you use a thermometer, aim for an internal temperature of 145°F in the thickest part of the fillet.
What can I substitute for cream cheese?
If you need a substitute, try using ricotta or a thick Greek yogurt. Both will keep the filling creamy and moist, though the flavor will be slightly different—still delicious!
Is Crab & Shrimp Stuffed Salmon gluten-free?
Yes, the recipe as written is naturally gluten-free, so it’s a wonderful choice for anyone with gluten sensitivities. Just double-check your seasonings and mayonnaise to ensure there are no hidden gluten ingredients.
Final Thoughts
If you’re craving a meal that’s impressive, easy, and genuinely decadent, you can’t go wrong with Crab & Shrimp Stuffed Salmon. Give it a try on your next weeknight or special occasion, and don’t be surprised if it earns a regular spot in your recipe rotation. Happy cooking!
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Crab & Shrimp Stuffed Salmon Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the irresistible flavors of the sea with this Crab & Shrimp Stuffed Salmon recipe. Succulent salmon fillets are filled with a luxurious mixture of lump crab meat, tender shrimp, and savory seasonings, creating a dish that is sure to impress your taste buds.
Ingredients
Salmon Fillets:
- 4 salmon fillets (6 oz each)
Crab & Shrimp Stuffing:
- 1/2 cup lump crab meat
- 1/2 cup cooked small shrimp, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons cream cheese, softened
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Additional:
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the stuffing: In a medium bowl, mix together the crab meat, chopped shrimp, mayonnaise, cream cheese, Parmesan, parsley, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper until well combined.
- Stuff the salmon: Cut a slit horizontally into the side of each salmon fillet to create a pocket. Fill each pocket with the crab and shrimp mixture.
- Bake: Place the stuffed salmon in the baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 18–20 minutes until the salmon is cooked through.
- Serve: Serve hot with lemon wedges on the side.
Notes
- This dish pairs well with roasted vegetables, rice, or a green salad.
- The filling can be made ahead and refrigerated for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 420
- Sugar: 1g
- Sodium: 470mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg
