If there was ever a dinner that could make you feel like you’re sitting in a fancy seaside restaurant without leaving your kitchen, this is it. Crab and Shrimp Stuffed Salmon is pure indulgence — buttery, flaky salmon fillets generously filled with a rich and creamy seafood stuffing that’s bursting with flavor. Every bite blends the sweetness of crab, the juiciness of shrimp, and the savory elegance of salmon into one unforgettable forkful.

Whether you’re hosting guests, celebrating a special night, or simply spoiling yourself (because you deserve it), this recipe brings restaurant-quality to your table with surprisingly little effort.

Why You’ll Love Crab and Shrimp Stuffed Salmon

• Seafood lovers’ dream — crab, shrimp, and salmon in one bite.
• Fancy without the fuss — looks gourmet, cooks easily.
• Customizable flavors — season to suit your taste.
• Perfect for special occasions or weeknight splurges.

Chef’s Pro Tips for Perfect Results

• Pick thicker salmon fillets so you can cut a proper pocket for the filling.
• Use lump crab meat for the best flavor and texture.
• Don’t overbake — salmon is juiciest when slightly pink inside.
• Chill the stuffing for 10–15 minutes before filling to help it hold its shape.

Ingredients

1. 4 salmon fillets (about 6 oz each)

2. ½ lb lump crab meat, shells removed

3. ½ lb shrimp, peeled, deveined, and chopped

4. 4 oz cream cheese, softened

5. 2 tablespoons mayonnaise

6. 1 tablespoon Dijon mustard

7. 2 tablespoons lemon juice

8. 2 tablespoons chopped fresh parsley

9. 1 teaspoon Old Bay seasoning

10. ½ teaspoon garlic powder

11. Salt and pepper, to taste

12. 2 tablespoons olive oil or melted butter (for brushing)

Instructions

Step 1 – Preheat the Oven

Heat oven to 375°F and line a baking sheet with parchment paper.

Step 2 – Prepare the Seafood Filling

In a medium bowl, mix cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay, garlic powder, salt, and pepper until smooth. Gently fold in crab meat and chopped shrimp. Chill for 10–15 minutes.

Step 3 – Prep the Salmon

Cut a slit lengthwise into each salmon fillet to create a pocket, being careful not to slice through the bottom.

Step 4 – Fill the Salmon

Spoon the chilled seafood filling into each pocket, pressing gently to secure.

Step 5 – Season & Bake

Place salmon on the baking sheet, brush with olive oil or butter, and season lightly. Bake 18–22 minutes until salmon is cooked through and flakes easily.

Step 6 – Serve & Enjoy

Serve hot with fresh lemon wedges for brightness.

Texture & Flavor Secrets

This recipe balances the creamy, decadent filling with the tender, flaky salmon for a mouthfeel that’s irresistible. Old Bay seasoning ties the flavors together, while fresh lemon juice keeps the richness in check.

How to Serve Crab and Shrimp Stuffed Salmon

Pair with garlic mashed potatoes, steamed asparagus, or a simple mixed greens salad. For extra flair, drizzle with a lemon butter sauce or hollandaise.

Creative Leftover Transformations

• Seafood Pasta — Toss with linguine, olive oil, and Parmesan.
• Seafood Omelet — Fold chopped leftovers into fluffy eggs.
• Seafood Salad — Shred salmon and stuffing, mix with mayo, and serve on crackers.

Additional Tips

• Thin salmon fillets? Spread filling on top instead of stuffing.
• Make ahead: Assemble and refrigerate up to 6 hours before baking.
• For a golden top, broil for 2–3 minutes after baking.

Make It a Showstopper (Presentation Ideas)

Serve on a white platter over a bed of lemon slices, with fresh parsley for color. A light drizzle of lemon butter just before serving gives it that glossy, irresistible look.

FAQ’s

1. Can I use canned crab? Yes, but fresh lump crab tastes best.
2. Do I need to cook the shrimp first? No, it cooks inside the salmon.
3. Can I grill instead of bake? Yes, use a fish basket or foil to secure the filling.
4. Is skin-on salmon okay? Yes, it helps hold shape during baking.
5. Can I freeze stuffed salmon? Best enjoyed fresh, but you can freeze before baking.
6. What’s the best way to reheat leftovers? Low oven heat to avoid drying.
7. Can I add cheese to the filling? Parmesan or mozzarella works well.
8. What if I don’t have Old Bay? Use paprika, garlic powder, and celery salt.
9. How do I know it’s done? Salmon should reach 145°F internally.
10. What sides work best? Roasted veggies, rice pilaf, or salad.

Conclusion

Crab and Shrimp Stuffed Salmon isn’t just a recipe — it’s an experience. Elegant, comforting, and packed with flavor, it’s the kind of dish that makes every dinner feel like a celebration.

Print

Watch How to Make Crab and Shrimp Stuffed Salmon