Crab and Shrimp Stuffed Salmon

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Description

This elegant seafood dish combines rich salmon fillets with a luxurious stuffing made of crab meat, shrimp, cream cheese, breadcrumbs, and fresh herbs. Perfect for a dinner party, holiday meal, or romantic dinner at home, this recipe delivers restaurant-quality flavors with simple ingredients. The stuffing is creamy, savory, and slightly zesty, while the salmon stays moist and flaky.

 Ingredients For Crab and Shrimp Stuffed Salmon

  • 4 salmon fillets (about 6 oz each, skin removed)

  • 1 cup lump crab meat (fresh or canned, drained)

  • ½ cup cooked shrimp, chopped

  • 4 oz cream cheese, softened

  • ¼ cup mayonnaise

  • ½ cup breadcrumbs (panko or regular)

  • ¼ cup Parmesan cheese, grated

  • 2 garlic cloves, minced

  • 2 green onions, finely chopped

  • 1 tbsp lemon juice + extra wedges for serving

  • 1 tsp Dijon mustard

  • 1 tsp Old Bay seasoning (or paprika + pinch cayenne)

  • 2 tbsp fresh parsley, chopped

  • Salt & black pepper to taste

  • 2 tbsp olive oil or melted butter

 Instructions

  1. Preheat Oven: Set to 375°F (190°C). Lightly grease a baking dish.

  2. Prepare Salmon: Using a sharp knife, cut a slit lengthwise down the center of each salmon fillet to create a pocket (do not cut through). Season lightly with salt and pepper.

  3. Make the Stuffing: In a bowl, combine crab meat, chopped shrimp, cream cheese, mayo, breadcrumbs, Parmesan, garlic, green onions, lemon juice, mustard, Old Bay, parsley, salt, and pepper. Mix until well combined.

  4. Stuff the Salmon: Spoon the crab-shrimp mixture into each salmon pocket, pressing gently to fill.

  5. Bake: Place stuffed salmon in prepared dish, drizzle with olive oil or melted butter, and bake for 20–25 minutes until salmon is cooked through and flakes easily.

  6. Serve: Garnish with fresh parsley and lemon wedges. Pair with rice, roasted vegetables, or a light salad.

Notes

  • Use fresh seafood for the best flavor, but canned crab can be a budget-friendly substitute.

  • If salmon fillets are thin, you can place two smaller ones together with stuffing sandwiched in between.

  • This recipe works well with cream cheese or ricotta for different textures.

  • Leftovers can be stored in an airtight container for 2 days and reheated gently.

Tips

  • Brush salmon with a little melted butter before baking to keep it moist.

  • For a golden crust, broil the salmon for the last 2–3 minutes.

  • Add a pinch of red pepper flakes for a little spice.

  • Pair with a crisp white wine (Sauvignon Blanc or Chardonnay) for an elevated meal.

 Servings

  • Serves: 4 people

  • Prep Time: 20 minutes

  • Cook Time: 25 minutes

  • Total Time: 45 minutes

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 36g

  • Fat: 26g

  • Carbohydrates: 9g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 620mg

Benefits

  • High in lean protein from salmon, crab, and shrimp.

  • Rich in omega-3 fatty acids (supports heart and brain health).

  • Provides vitamin B12, selenium, and antioxidants.

  • A flavorful, restaurant-style dish that feels indulgent but is nutrient-dense.

Q & A

Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the stuffing and salmon pockets up to 24 hours ahead. Store covered in the fridge, then bake when ready.

Q: What can I use instead of crab?
A: You can substitute with more shrimp, scallops, or even imitation crab.

Q: How do I know when salmon is done?
A: The salmon should flake easily with a fork and reach an internal temp of 145°F (63°C).

Q: Can I grill instead of bake?
A: Yes, but wrap stuffed salmon in foil to prevent the filling from falling out. Grill over medium heat for 15–20 minutes.

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