Hey there, seafood lovers! If you’ve been on the hunt for a dish that feels like a celebration on your plate, you’ve just struck gold with this Crab and Shrimp Stuffed Salmon. This recipe takes perfectly flaky salmon fillets and elevates them with a rich, buttery blend of lump crab and tender shrimp. We’re talking layers of flavor here—the briny sweetness of crab, the succulent bite of shrimp, and that classic Old Bay kick, all tied together with creamy cheese, zesty lemon, and just the right amount of garlic and green onion. Each bite practically sings, and it’s bound to have everyone at your table asking for seconds.
I still remember the first time I whipped up this show-stopper for a casual family dinner. My kitchen was buzzing with excitement (and a little bit of nerves), but as soon as the oven timer dinged and I lifted that foil to reveal golden edges and steaming seafood filling, I felt like a bona fide gourmet hero. Whether you’re aiming to impress guests or just spoil yourself on a weeknight, this dish is surprisingly approachable. Stick around, and I’ll walk you through every step, share all my best tips, and maybe a cheeky anecdote or two—because cooking should feel like chatting with an old friend.
KEY INGREDIENTS IN CRAB AND SHRIMP STUFFED SALMON
Before you dive into the cooking magic, let’s chat about the all-star lineup that makes this stuffed salmon a culinary masterpiece. Each ingredient plays its part in creating that perfect balance of creamy, zesty, and savory flavors, so take a moment to gather these essentials and get ready for a delicious adventure.
- Salmon fillets
These meaty fillets provide the perfect vessel for the seafood stuffing. Their rich, buttery texture holds up beautifully in the oven and delivers a tender, flaky bite every time.
- Lump crab meat
Sweet and succulent, lump crab adds a luxurious touch to the filling. It brings delicate sweetness and a subtle brininess that complements the salmon perfectly.
- Cooked shrimp
Chopped into bite-sized pieces, shrimp contributes firm texture and extra seafood flavor. It helps create a hearty stuffing that’s satisfying in every mouthful.
- Cream cheese
This creamy binder adds richness and helps the filling hold together. It melts beautifully, making every bite luscious and smooth.
- Mayonnaise
Paired with cream cheese, mayo enhances the creaminess and provides a silky mouthfeel. It also helps coat the breadcrumbs for a uniform stuffing consistency.
- Breadcrumbs
These absorb moisture and give the filling a slight bite. They prevent the stuffing from becoming too loose and help everything stay nicely packed.
- Green onions
Finely chopped, they bring a mild oniony crunch and fresh color. They brighten the mix and cut through the richness with a subtle sharpness.
- Garlic
Minced garlic infuses the stuffing with warm, aromatic depth. It’s the little flavor booster that keeps you coming back for more.
- Dijon mustard
A spoonful of Dijon adds tangy complexity. It sharpens the filling’s profile and pairs exceptionally well with seafood.
- Lemon juice
Freshly squeezed lemon juice injects citrus brightness and balances out the rich, creamy elements with zesty freshness.
- Old Bay seasoning
This classic seafood seasoning delivers just the right hint of heat and aromatic spice. It’s the secret weapon behind any unforgettable crab-and-shrimp dish.
- Salt and pepper
Simple, essential seasonings that elevate all the other flavors. A light hand here ensures each component shines.
- Fresh parsley
Chopped parsley adds a burst of color and a light herbal finish. Sprinkled on top, it makes your dish look as good as it tastes.
- Olive oil
Brushed onto the salmon before baking, olive oil keeps the fish moist and helps the skin or surface crisp up ever so slightly for a beautiful presentation.
HOW TO MAKE CRAB AND SHRIMP STUFFED SALMON
Now that your ingredients are lined up, let’s jump into the step-by-step process. This recipe is all about building layers of flavor and working with simple techniques to achieve that impressive stuffed fillet. Get your tools ready—knife, mixing bowl, baking sheet—and let’s go!
1. Preheat your oven to 375°F (190°C). This ensures a consistent cooking temperature so your salmon bakes evenly without drying out.
2. Combine the filling: In a large mixing bowl, toss together lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, breadcrumbs, green onions, minced garlic, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Use a gentle folding motion to mix until every ingredient is well incorporated and the mixture holds together.
3. Create the salmon pockets: Lay the salmon fillets skin-side down on a cutting board. With a sharp knife, slice lengthwise down the center of each fillet, stopping about half an inch from the bottom to form a pocket. Take your time—this step sets you up for beautifully stuffed fish.
4. Stuff the fillets: Spoon the seafood mixture into each salmon pocket, pressing it down gently to ensure it’s well packed. Aim for an even distribution so every bite has a perfect ratio of salmon to crab-and-shrimp filling.
5. Brush with olive oil: Lightly coat both sides of the stuffed fillets with olive oil and season with a pinch of salt and pepper. This helps lock in moisture and gives the exterior a subtle golden sheen.
6. Arrange on a baking sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the stuffed salmon fillets side by side, spacing them just enough to allow hot air to circulate.
7. Bake for about 20–25 minutes, or until the salmon is cooked through and flakes easily with a fork. An instant-read thermometer should register an internal temperature of 145°F (63°C) at the thickest part.
8. Rest the fish: Remove from the oven and let the fillets sit for a few minutes before serving. This brief rest lets the juices redistribute, ensuring each slice is moist and tender.
9. Garnish and serve: Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Plate with your favorite sides and watch everyone dig in!
SERVING SUGGESTIONS FOR CRAB AND SHRIMP STUFFED SALMON
To make your dinner table feel like a special event, the way you serve your Crab and Shrimp Stuffed Salmon can take it to the next level. Here are some ideas to turn this delicious centerpiece into a full-on culinary experience that’s equal parts elegant and approachable.
- Serve on a bed of mixed greens
Arrange a handful of crisp, peppery arugula or baby spinach on each plate. Drizzle with a lemon vinaigrette to tie in flavors and create a refreshing counterpoint to the rich seafood stuffing.
- Pair with roasted vegetables
Crisp-tender asparagus or rainbow carrots roasted with olive oil, salt, and a sprinkle of herbs bring vibrant color and earthy notes. The natural sweetness of roasted veggies balances the savory salmon filling.
- Offer a side of herbed rice pilaf
Fluffy rice studded with fresh parsley, dill, or chives complements the seafood flavors without overpowering them. Stir in a squeeze of lemon zest for an extra citrusy lift that echoes the stuffing.
- Add a chilled white wine
A glass of crisp Sauvignon Blanc or buttery Chardonnay is the perfect liquid companion. The wine’s acidity cuts through the creaminess, while its fruity notes enhance the natural sweetness of the crab and shrimp.
HOW TO STORE CRAB AND SHRIMP STUFFED SALMON
Leftovers of this delectable dish deserve the spotlight just as much as the fresh batch, so proper storage is key to preserving both taste and texture. Follow these guidelines to keep your stuffed salmon tasting like day one—whether you’re stashing it in the fridge or preparing it for a quick reheat.
- Refrigerate in an airtight container
Allow the salmon to cool to room temperature, then place individual fillets in a sealed container. This prevents any moisture loss and keeps the flavors sealed in. Stored this way, your leftovers will stay fresh for up to 2 days.
- Use freezer-safe packaging
If you want to extend the life of your stuffed fillets, wrap them individually in plastic wrap, then slide them into a freezer bag. They’ll keep well for up to one month. Thaw overnight in the refrigerator before reheating.
- Reheat gently
To avoid overcooking, warm your salmon in a low oven (around 300°F/150°C) for 10–15 minutes or until heated through. Cover loosely with foil to maintain moisture and prevent the filling from drying out.
- Salad prep
If you’ve prepped extra stuffing, store that separately in the fridge for up to 24 hours. You can use it on crackers, make seafood cakes, or rebuild a fresh stuffed fillet whenever the craving strikes.
CONCLUSION
I hope you’ve enjoyed this deep dive into my beloved Crab and Shrimp Stuffed Salmon recipe. From the first bite of rich, crab-filled goodness to the final forkful of flaky salmon, this dish has a way of making any meal feel like a festive occasion. Whether you’re planning a cozy dinner for two or want to wow a larger gathering, these steps and tips will guide you through each stage—gathering vibrant ingredients, crafting the perfect filling, and baking your filets to irresistible perfection.
Feel free to print this article and tuck it into your recipe binder so you can recreate this gourmet sensation whenever the mood strikes. And don’t forget to scroll down to the FAQ section for extra tips and troubleshooting ideas. If you give this recipe a try or have any lingering questions—maybe you want advice on a side-dish pairing or how to swap in scallops—drop a comment below. I love hearing your feedback, reading your kitchen triumphs (and entertaining slip-ups!), and helping fellow home cooks bring delicious, restaurant-worthy meals to their tables. Happy cooking, and here’s to many more seafood adventures together!
Crab and Shrimp Stuffed Salmon
Description
Tender salmon pockets filled with a rich, buttery mix of lump crab and shrimp, seasoned with Old Bay and lemon, then baked to flaky perfection for a show-stopping meal.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a large mixing bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, breadcrumbs, green onions, minced garlic, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
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Lay the salmon fillets skin-side down on a cutting board. Using a sharp knife, create a pocket in each fillet by slicing lengthwise down the center, being careful not to cut all the way through.
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Generously stuff each salmon pocket with the crab and shrimp mixture, pressing it down gently to ensure it is well packed.
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Brush both sides of the stuffed salmon fillets with olive oil and season lightly with salt and pepper.
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Place the stuffed salmon fillets on a baking sheet lined with parchment paper or aluminum foil.
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Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
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Once done, remove the salmon from the oven and let it rest for a few minutes before serving.
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Garnish with freshly chopped parsley and serve with your choice of sides.
Note
- This dish is perfect for special occasions or a fancy dinner at home.
- You can substitute the shrimp with other seafood like scallops for a different flavor.
- Pair the salmon with a crisp salad or roasted vegetables for a complete meal.
- The stuffing can be made ahead of time and refrigerated until you’re ready to stuff the salmon.
- Leftover stuffing can also be used to make delicious seafood cakes.
