If you have been searching for an impressive dish that combines the best of the sea with a burst of flavor, this Crab and Shrimp Stuffed Salmon Recipe will quickly become your go-to favorite. The delicate, flaky salmon is perfectly complemented by a rich, savory stuffing of lump crab meat and succulent shrimp, all brightened by zesty lemon and fragrant herbs. It’s a seafood lover’s dream that’s surprisingly straightforward to make, offering a stunning presentation and decadent taste that feels like a restaurant-quality meal right in your own kitchen.
Ingredients You’ll Need
The magic of this Crab and Shrimp Stuffed Salmon Recipe lies in its simple, fresh ingredients that each bring their own special element to the dish. From the tender salmon fillets to the flavorful crab and shrimp filling, every component contributes to the mouthwatering texture and vibrant flavor.
- 4 salmon fillets (skin-on, about 6 oz each): Choose fresh, firm fillets for the best texture and flavor.
- 6 oz lump crab meat: Ensure you pick over carefully to remove any shells for a smooth texture.
- 4 oz cooked shrimp (chopped): Adds sweetness and a tender bite that balances the crab.
- 2 tablespoons mayonnaise: Binds the stuffing together while adding richness.
- 1 tablespoon Dijon mustard: Brings a mild tang and depth to the mixture.
- 1 teaspoon lemon zest: Adds a fresh citrus aroma that brightens the dish.
- 1 tablespoon lemon juice: Enhances the flavors with light acidity.
- 1 tablespoon fresh parsley (chopped): Offers a pop of color and herbaceous notes.
- 1 teaspoon Old Bay seasoning: Classic seafood spice blend that adds a signature kick.
- 1 green onion (finely chopped): Introduces a mild onion flavor and texture contrast.
- ½ teaspoon garlic powder: Complements the seafood with subtle warmth.
- Salt and pepper to taste: Essential seasoning to enhance all the flavors.
- 1 tablespoon olive oil: Used for searing, giving the salmon a crisp skin.
- Lemon wedges (for serving): Fresh lemon wedges elevate each bite with a final zesty squeeze.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Stuffing
Start by gently combining the lump crab meat, chopped shrimp, mayonnaise, Dijon mustard, lemon zest, lemon juice, parsley, Old Bay seasoning, green onion, garlic powder, salt, and pepper in a bowl. Be careful to mix only enough to combine the ingredients without breaking up the crab meat too much. This step creates a flavorful, creamy stuffing that will shine inside your salmon.
Step 2: Create the Salmon Pockets
Using a sharp knife, carefully slice a horizontal pocket into the thickest side of each salmon fillet. The trick is to cut deep enough to hold the mixture but not so deep that the fillet splits in two. This pocket is your little treasure chest for holding the delicious seafood stuffing.
Step 3: Stuff the Salmon
Fill each salmon pocket with the crab and shrimp mixture, pressing gently but firmly so the stuffing stays put during cooking. Aim to evenly distribute the filling among the four fillets for consistent flavor in every bite.
Step 4: Season and Sear
Season the outside of the stuffed salmon with salt and pepper, then heat olive oil in an oven-safe skillet over medium-high heat. Place the salmon skin-side down and sear for 2 to 3 minutes until the skin is crispy and golden. This step locks in moisture and adds a wonderful texture contrast.
Step 5: Bake to Perfection
Transfer the skillet to your preheated 400°F oven and bake for 10 to 12 minutes. The salmon should be cooked through, flaky, and the stuffing warmed without drying out. The result is juicy, aromatic salmon enveloping a luscious seafood filling that simply melts in your mouth.
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
The simplicity of this dish means that fresh garnishes make a world of difference. A few lemon wedges on the side not only enhance the presentation but also provide a fresh burst of acidity that perfectly balances the richness of the seafood. Sprinkle a little extra chopped parsley on top to brighten the look and add subtle herbal notes.
Side Dishes
This Crab and Shrimp Stuffed Salmon Recipe is truly versatile when it comes to sides. For a comforting and hearty meal, pair it with fluffy rice or creamy mashed potatoes. If you want to keep things light and fresh, roasted vegetables or a crisp green salad with a citrus vinaigrette provide wonderful complementary textures and flavors.
Creative Ways to Present
Impress your guests by plating the salmon on a bed of wilted spinach or alongside a vibrant quinoa salad. For a festive touch, serve it atop lemon-herb risotto or drizzle with a light garlic butter sauce. Presentation is your playground, and this dish holds up beautifully on a fancy platter or a rustic wooden board.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Because of the delicate seafood stuffing, keeping it properly covered helps maintain moisture and flavor without drying out the salmon.
Freezing
While you can freeze the stuffed salmon before cooking, it is best to do so soon after assembling to preserve freshness. Wrap each fillet tightly in plastic wrap and then aluminum foil or a freezer-safe bag to prevent freezer burn. For best quality, consume within one month and thaw overnight in the refrigerator before cooking.
Reheating
Reheat leftovers gently in a low oven (about 275°F) for 10-15 minutes to warm through without overcooking the fish. Alternatively, microwave in short bursts to avoid drying out the delicate seafood, and always cover loosely to retain moisture.
FAQs
Can I use frozen crab and shrimp for this recipe?
Absolutely! Just make sure to thaw the seafood fully and pat it dry to remove excess moisture before mixing the stuffing. This keeps the filling from becoming watery and helps achieve the perfect texture.
What if I don’t have Old Bay seasoning?
You can substitute with a mix of paprika, celery salt, a pinch of cayenne, and black pepper. Old Bay is a classic choice for seafood, but this DIY blend will nicely mimic its signature flavor.
Can I make this recipe gluten-free?
Yes, this Crab and Shrimp Stuffed Salmon Recipe is naturally gluten-free as long as you check your mayonnaise and mustard labels to ensure no gluten-containing additives.
How do I know when the salmon is cooked through?
The salmon is perfectly cooked when it flakes easily with a fork and has an opaque, pinkish color inside. Avoid overcooking to keep the fish tender and moist.
Can I prepare this dish ahead of time for a dinner party?
Definitely! You can assemble and stuff the salmon in advance and store it covered in the refrigerator. When ready to serve, simply sear and bake as directed. This saves time and helps create a stress-free dinner experience.
Final Thoughts
There is something truly special about indulging in a Crab and Shrimp Stuffed Salmon Recipe that feels both elegant and homey at the same time. It’s a dish to share, celebrate, and savor, whether for a weeknight treat or a special occasion. I encourage you to try this recipe soon—you’ll be amazed how simple ingredients come together to create a seafood masterpiece that everyone will rave about!
Print
Crab and Shrimp Stuffed Salmon Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Crab and Shrimp Stuffed Salmon recipe features succulent salmon fillets filled with a flavorful mixture of lump crab meat and chopped shrimp, enhanced with zesty lemon, Dijon mustard, and Old Bay seasoning. Seared to a crispy skin and then baked to perfection, it makes an impressive yet easy-to-prepare main course ideal for seafood lovers and special occasions.
Ingredients
Seafood
- 4 salmon fillets (skin-on, about 6 oz each)
- 6 oz lump crab meat (picked over for shells)
- 4 oz cooked shrimp (chopped)
Stuffing & Seasoning
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon Old Bay seasoning
- 1 green onion (finely chopped)
- ½ teaspoon garlic powder
- Salt and pepper to taste
Cooking
- 1 tablespoon olive oil
- Lemon wedges (for serving)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the stuffed salmon to a perfect finish.
- Prepare the stuffing: In a medium bowl, gently combine the lump crab meat, chopped cooked shrimp, mayonnaise, Dijon mustard, lemon zest, lemon juice, fresh parsley, Old Bay seasoning, finely chopped green onion, garlic powder, salt, and pepper. Mix carefully to retain the texture of the seafood.
- Create salmon pockets: Using a sharp knife, slice a horizontal pocket into the side of each salmon fillet without cutting all the way through, creating space to hold the seafood stuffing.
- Stuff the fillets: Spoon the crab and shrimp mixture into each salmon pocket, pressing gently to secure the filling inside.
- Season the fillets: Lightly season the outside of each salmon fillet with salt and pepper.
- Sear the salmon: Heat the olive oil in an oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 2 to 3 minutes until the skin becomes crispy.
- Bake the salmon: Transfer the skillet to the preheated oven and bake the stuffed salmon for 10 to 12 minutes, or until the flesh is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve the stuffed salmon immediately with fresh lemon wedges for squeezing over the top.
Notes
- If using frozen seafood, thaw completely and pat dry to prevent excess moisture in the stuffing.
- Serve this dish with steamed rice, roasted vegetables, or a light green salad to round out your meal.
- Handle the crab meat gently during mixing to keep its delicate texture intact.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
