Name: Crab and Shrimp Stuffed Salmon Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 4 salmon fillets (about 6 oz each); ½ lb lump crab meat, shells removed; ½ lb shrimp, peeled, deveined, and chopped; 4 oz cream cheese, softened; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons lemon juice; 2 tablespoons chopped fresh parsley; 1 teaspoon Old Bay seasoning; ½ teaspoon garlic powder; Salt and pepper, to taste; 2 tablespoons olive oil or melted butter (for brushing)

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If you’re searching for a showstopping seafood main that’s bursting with flavor and luxurious texture, look no further than Crab and Shrimp Stuffed Salmon. Each filet becomes a treasure chest of tender crab, juicy shrimp, and a creamy, herb-kissed filling, all enveloped in perfectly baked salmon. This recipe feels like a fine-dining experience straight from your own oven and is surprisingly easy to pull off, making it a fantastic option for special occasions or just when you want to treat yourself and your guests.

Crab and Shrimp Stuffed Salmon Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Crab and Shrimp Stuffed Salmon recipe is all about simple, high-quality ingredients coming together in harmony. Each component adds color, taste, or a little bit of decadence, so don’t skip anything if you want restaurant-worthy results!

Salmon Fillets: Thick center-cut pieces work best, so you have plenty of room to stuff each one with that gorgeous seafood filling.
Lump Crab Meat: Sweet, delicate crab adds incredible luxury and pairs beautifully with the salmon.
Shrimp: Chopped shrimp bring some juicy bite and their own mild, briny goodness to the filling.
Cream Cheese: Makes the seafood mixture creamy, rich, and helps everything hold together.
Mayonnaise: Extra creaminess and a subtle tang that rounds out the flavors.
Dijon Mustard: Cuts through the richness with zippy complexity—don’t use yellow mustard here!
Lemon Juice: Lifts and brightens all the seafood elements—freshly squeezed if possible.
Fresh Parsley: Adds a pop of color and an herbal freshness that’s indispensable.
Old Bay Seasoning: A classic seafood spice blend with just the right kick—key for authentic flavor.
Garlic Powder: Provides gentle warmth and rounds out the other seasonings.
Salt and Pepper: Essential for enhancing all the flavors in the filling and on the salmon.
Olive Oil or Melted Butter: For brushing the salmon so it bakes up buttery, golden, and moist.

How to Make Crab and Shrimp Stuffed Salmon

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C) so it’s hot and ready when your salmon is prepped. Line a baking sheet with parchment paper to ensure the fillets won’t stick, and cleanup is a total breeze—trust me, you’ll appreciate this step later!

Step 2: Make the Seafood Filling

In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, chopped parsley, Old Bay seasoning, garlic powder, and a generous pinch of salt and pepper. Mix until everything is smooth and gorgeously combined. Gently fold in your lump crab meat and chopped shrimp, trying not to break up the crab too much. Chill the mixture for 10 to 15 minutes so it firms up and becomes easier to handle.

Step 3: Slice Pockets in the Salmon

Take a sharp knife and carefully cut a lengthwise slit down the center of each salmon fillet to create a “pocket.” Don’t slice all the way through—leave a generous border on all sides to keep that tasty filling nicely tucked in.

Step 4: Stuff the Salmon Fillets

Take your chilled filling and gently pack it into each salmon pocket, dividing the mixture among all four fillets. Press softly to secure the filling, and, if you like, mound a little on top for extra decadence. The contrast of pink salmon and creamy, herby seafood is irresistible here!

Step 5: Dress and Bake

Transfer your stuffed fillets to the prepared baking sheet. Brush the tops lightly with olive oil or melted butter, then sprinkle with a bit more salt and pepper. Bake for 18 to 22 minutes, or until the salmon flakes easily with a fork and the filling is piping hot. If you want a golden top, you can broil them for the last few minutes—just watch carefully so nothing burns.

Step 6: Serve and Celebrate

Remove the Crab and Shrimp Stuffed Salmon from the oven and serve immediately, with fresh lemon wedges for squeezing. The aroma alone will have everyone racing to the table!

How to Serve Crab and Shrimp Stuffed Salmon

Garnishes

Garnish generously with freshly chopped parsley or dill to add a cloud of green freshness over your Crab and Shrimp Stuffed Salmon. A few thin lemon slices or wedges brighten each serving, and, if you’re feeling extra fancy, a dusting of extra Old Bay or smoked paprika looks stunning.

Side Dishes

This dish pairs wonderfully with simple sides that let the salmon shine. Think fluffy jasmine rice, buttery mashed potatoes, or a crisp green salad. You can’t go wrong with classic roasted asparagus or lemony green beans to add color and crunch.

Creative Ways to Present

Try placing each Crab and Shrimp Stuffed Salmon fillet on a small bed of microgreens or herbed quinoa for an elegant look. For a crowd, serve on a large platter with roasted seasonal vegetables surrounding the fillets—it looks as impressive as it tastes!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), let the Crab and Shrimp Stuffed Salmon cool completely, then wrap each piece individually with plastic wrap or place in an airtight container. Keep them refrigerated and aim to enjoy within 2 days for the best flavor and texture.

Freezing

You can freeze cooked Crab and Shrimp Stuffed Salmon by wrapping tightly in foil or plastic wrap and placing in a freezer-safe bag. For optimal taste, enjoy within 1 month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place your salmon in a baking dish and cover loosely with foil to catch moisture. Warm in a 325°F oven until heated through, about 10 to 15 minutes. Avoid the microwave if you can, as it tends to overcook seafood and dull the textures.

FAQs

Can I use packaged or imitation crab meat?

You absolutely can use packaged crab meat—just choose the highest quality for best flavor. Imitation crab will work in a pinch, but real crab delivers the most luxurious texture and taste!

Can I prepare the filling in advance?

Yes, you can make the crab and shrimp filling up to a day ahead. Store covered and chilled, then stuff and bake your salmon fillets just before serving for maximum freshness.

Is there a substitute for cream cheese?

If you don’t have cream cheese, try using mascarpone or even a whipped ricotta for a similar creamy effect. Just check seasoning and texture, adding extra salt and herbs as needed.

What if I don’t have Old Bay seasoning?

No worries! You can make a quick substitute with a mix of celery salt, paprika, a dash of cayenne, and a tiny pinch of nutmeg for that classic seafood flavor blend.

Can I grill Crab and Shrimp Stuffed Salmon instead of baking?

Grilling works beautifully, just be sure to use a fish-safe grill basket or sturdy foil to keep the stuffed fillets intact. Cook over medium heat and watch for flare-ups since the filling is quite rich.

Final Thoughts

I can’t recommend trying Crab and Shrimp Stuffed Salmon enough—it’s the kind of recipe that wows every time, whether for date night or Sunday family dinner. Give it a go and savor every bite of this savory, seafood-packed showstopper!

Crab and Shrimp Stuffed Salmon Recipe

★★★★★

5.3 from 17 reviews

Author: Jack
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Pescatarian

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Description

Indulge in this luxurious Crab and Shrimp Stuffed Salmon recipe that combines succulent seafood with rich flavors, creating a dish that is both elegant and satisfying.

Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare Filling: In a medium bowl, mix cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, garlic powder, salt, and pepper until smooth. Gently fold in crab meat and chopped shrimp. Chill for 10–15 minutes.
Prepare Salmon: Cut a slit lengthwise into each salmon fillet to create a pocket, being careful not to cut all the way through.
Stuff Salmon: Spoon the chilled seafood filling into each salmon pocket, pressing gently to secure.
Bake: Place salmon on the baking sheet, brush with olive oil or melted butter, and season lightly. Bake for 18–22 minutes, or until salmon is cooked through and flakes easily.
Serve: Serve hot with fresh lemon wedges for extra brightness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Seafood