If you’re craving a meal that stuns both in presentation and flavor, Crab and Shrimp Stuffed Salmon is a true showstopper. Imagine succulent salmon fillets filled to the brim with a rich, savory stuffing made of sweet lump crab, plump shrimp, creamy cheese, and fresh herbs. This recipe transforms a simple weeknight dinner into a restaurant-worthy feast with very little fuss, yet the flavors and textures are so delightful, you’ll want to make it for every special occasion—or just whenever you’re feeling fancy!
Ingredients You’ll Need
This Crab and Shrimp Stuffed Salmon keeps things uncomplicated but impactful. Every ingredient plays a starring role—balancing sweetness, savoriness, and a little kick for a filling that’s just irresistible!
- Salmon Fillets: Opt for thick center-cut portions, as they’re easiest to stuff and stay juicy in the oven.
- Lump Crab Meat: The star of the stuffing—choose good quality for the freshest seafood flavor.
- Cooked Shrimp (chopped): Adds a tender bite and complements the crab with its mild sweetness.
- Cream Cheese (softened): Makes the filling decadently creamy and helps everything hold together.
- Mayonnaise: Gives a tangy, velvety texture that melts beautifully when baked.
- Dijon Mustard: Adds a little zip and depth to the seafood mixture.
- Green Onion (finely chopped): Fresh, mild onion flavor in every bite—don’t skip this.
- Fresh Parsley (chopped): Brings an herby brightness and a pop of green.
- Old Bay Seasoning: The perfect spice blend for seafood; it’s classic for a reason.
- Garlic Powder: A touch of garlic enhances everyone’s natural flavors without overpowering.
- Paprika: Supplies color and a subtle smoky warmth.
- Salt and Black Pepper: Essential for perfect seasoning—taste as you mix!
- Lemon Juice: Lifts the whole dish with its fresh, tangy brightness.
- Olive Oil: Keeps the salmon moist and adds richness as it bakes.
How to Make Crab and Shrimp Stuffed Salmon
Step 1: Prep the Baking Sheet and Oven
Preheat your oven to 400°F and either line a baking sheet with parchment paper or lightly grease it. This guarantees the salmon won’t stick—and makes cleanup a breeze!
Step 2: Mix the Filling
In a medium bowl, stir together the lump crab, chopped cooked shrimp, softened cream cheese, mayo, Dijon mustard, finely chopped green onion, bright parsley, Old Bay, garlic powder, paprika, lemon juice, and a pinch of salt and pepper. Blend until everything’s evenly mingled—you want a cohesive, slightly thick mixture so it stays tucked inside each salmon pocket.
Step 3: Cut Pockets in the Salmon
Take a sharp knife and very carefully cut a horizontal slit in the thickest part of each salmon fillet, making a pocket but being mindful not to slice all the way through. This step helps the stuffing stay securely inside while baking for that impressive look and taste.
Step 4: Stuff the Salmon
Scoop about two tablespoons of your luxurious crab and shrimp filling into each salmon pocket, pressing gently to pack it in. Overstuffing risks some overflow, but honestly, a little extra spilling out just adds to the delight!
Step 5: Prepare for Baking
Arrange the stuffed salmon fillets on your prepared baking sheet. Drizzle them with olive oil and sprinkle a final pinch of salt and pepper over the tops. This keeps the fish moist and seasons every bite as it bakes.
Step 6: Bake to Perfection
Pop the sheet into your preheated oven and bake for 18 to 20 minutes. The salmon should turn opaque and flake easily with a fork, while the stuffing warms through and bubbles gently for maximum flavor.
Step 7: Serve Hot with Lemon
Transfer your Crab and Shrimp Stuffed Salmon to plates and finish each fillet with a squeeze of fresh lemon for one final zingy touch. Serve while hot—trust me, you’ll want to savor this straight from the oven!
How to Serve Crab and Shrimp Stuffed Salmon
Garnishes
Top your stuffed salmon with a sprinkling of fresh parsley or thinly sliced green onions for a fabulous burst of color and garden-fresh flavor. A few extra lemon wedges on the side never go amiss, letting everyone adjust the brightness to their liking.
Side Dishes
This dish truly shines alongside simple roasted vegetables—think asparagus, green beans, or brussels sprouts—or a fluffy rice pilaf. A crisp green salad with a light vinaigrette is excellent for balance, letting the Crab and Shrimp Stuffed Salmon stay the highlight of the meal.
Creative Ways to Present
For a dinner party, serve the fillets atop a light bed of sautéed spinach or drizzle a tiny bit of melted butter over each before garnishing. Individual plates with a swirl of herbed yogurt or a dollop of lemon aioli turn the whole dish into something straight out of a bistro!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store your Crab and Shrimp Stuffed Salmon in an airtight container in the refrigerator. It will keep beautifully for up to two days—just be sure it’s fully cooled before sealing up to preserve the delicate seafood flavors.
Freezing
You can freeze the fully cooked stuffed salmon, though the texture of the filling may change slightly once thawed. Wrap each piece tightly in plastic wrap and foil, and store for up to one month. For the best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the Crab and Shrimp Stuffed Salmon on a baking sheet and warm in a 300°F oven for about 10 minutes, or until heated through. Avoid microwaving, as this can make the fish dry and the filling rubbery. A squeeze of lemon after reheating helps revive all those lovely flavors!
FAQs
Can I use canned crab meat or imitation crab?
Absolutely! If fresh lump crab isn’t available, canned crab (drained well) or high-quality imitation crab can be substituted. The result will still be delicious and satisfying.
Is there a way to lighten up the recipe?
If you’re looking to reduce calories, try using light cream cheese and mayonnaise, or replace some of the cream cheese with Greek yogurt. The filling will still be creamy and flavorful, but a little lighter.
What type Main Course
Any small cooked shrimp will do—leftover shrimp from another meal, frozen cooked shrimp (thawed), or even salad shrimp. Just chop them up for easy blending into the filling.
Can I grill the stuffed salmon instead of baking?
While this recipe is designed for baking, you can grill the stuffed salmon over medium heat on a well-oiled grill pan. Just be extra gentle when flipping to keep all that fabulous stuffing safely tucked inside!
How far in advance can I prepare the filling?
You can mix up the crab and shrimp filling up to a day ahead. Simply store it tightly covered in the refrigerator until you’re ready to stuff and bake the salmon. This makes dinner prep super quick on busy evenings.
Final Thoughts
I genuinely hope you’ll give this Crab and Shrimp Stuffed Salmon a try—it’s one of those recipes that delivers maximum reward for minimal effort. Whether you want to impress guests or just treat yourself, this dish is a keeper. Happy cooking, and enjoy every flavorful forkful!
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: Non-Vegetarian
Description
Indulge in a luxurious seafood dish with this Crab and Shrimp Stuffed Salmon recipe. Succulent salmon fillets are filled with a savory mixture of lump crab meat, cooked shrimp, and flavorful seasonings, creating a gourmet meal that is sure to impress.
Ingredients
Salmon:
- 4 salmon fillets (6 oz each, skin removed)
Stuffing:
- ½ cup lump crab meat
- ½ cup cooked shrimp (chopped)
- 2 tablespoons cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 green onion (finely chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat the oven to 400°F and prepare a baking sheet.
- Prepare the stuffing: Combine crab meat, shrimp, cream cheese, mayonnaise, mustard, green onion, parsley, seasonings, and lemon juice.
- Stuff the salmon: Cut a slit in each fillet, fill with the seafood mixture, and place on the baking sheet.
- Bake: Drizzle with olive oil, season, and bake for 18–20 minutes until cooked through.
- Serve: Enjoy hot with a squeeze of lemon.
Notes
- You can prepare the stuffing up to a day in advance and refrigerate.
- This dish pairs well with roasted vegetables, rice pilaf, or a light salad.
- For added richness, consider drizzling melted butter over the salmon before baking.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 410
- Sugar: 1g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
