Crab and Shrimp Stuffed Salmon

Description

This Crab and Shrimp Stuffed Salmon is an elegant, restaurant-style dish perfect for special occasions or a gourmet weeknight dinner. Succulent salmon fillets are generously filled with a rich seafood stuffing made of crab, shrimp, cream cheese, and herbs, then baked to tender perfection. The result is a flaky, buttery salmon with a creamy, savory filling that pairs wonderfully with roasted vegetables, wild rice, or a light salad.

Ingredients For Crab and Shrimp Stuffed Salmon

• 4 salmon fillets (6–8 oz each), skin on

• 4 oz lump crab meat (fresh or canned, drained)

• 4 oz shrimp (peeled, deveined, chopped small)

• 4 oz cream cheese (softened)

• ¼ cup breadcrumbs (panko recommended)

• 2 tbsp mayonnaise

• 2 tbsp Parmesan cheese (grated)

• 1 tbsp lemon juice + 1 tsp lemon zest

• 1 tbsp fresh parsley (chopped)

• 1 tsp Old Bay seasoning (or paprika + garlic powder mix)

• 1 small green onion, finely chopped

• Salt & black pepper to taste

• 2 tbsp olive oil or melted butter (for brushing)

 Instructions

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

2. Prepare stuffing: In a bowl, mix crab, shrimp, cream cheese, breadcrumbs, mayo, Parmesan, lemon juice, zest, parsley, green onion, Old Bay, salt, and pepper until creamy and well combined.

3. Prepare salmon: Using a sharp knife, cut a slit (pocket) in the side of each fillet, being careful not to cut through.

4. Stuff the salmon: Spoon 2–3 tbsp of the seafood filling into each pocket. Press gently to seal.

5. Brush salmon with olive oil or melted butter. Sprinkle lightly with extra Old Bay or paprika for color.

6. Bake for 18–22 minutes, or until salmon flakes easily with a fork and stuffing is heated through.

7. Optional finish: Broil for 1–2 minutes for a golden top.

8. Serve immediately with lemon wedges and garnish with extra parsley.

Notes

• Use wild-caught salmon if possible for better flavor.

• Fresh crab is best, but canned lump crab works well if drained thoroughly.

• You can substitute cream cheese with Greek yogurt or ricotta for a lighter filling.

• For extra crunch, sprinkle panko on top before baking.

Tips

• Don’t overstuff, or the filling may spill out while baking.

• Let the salmon rest 5 minutes before serving—it stays juicier.

• Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

• Great side dishes: wild rice pilaf, roasted asparagus, garlic mashed potatoes.

 Servings

• Serves 4 people (1 salmon fillet each).

Nutritional Info (per serving, approx.)

• Calories: 480

• Protein: 43g

• Carbohydrates: 6g

• Fat: 30g

• Fiber: 0g

• Sugar: 1g

• Sodium: 520mg

Benefits

• High in protein from salmon, shrimp, and crab – supports muscle repair.

• Rich in Omega-3 fatty acids – heart and brain health.

• Contains selenium & vitamin B12 – boosts energy and immune system.

• Balanced dish – provides lean protein with healthy fats.

❓ Q&A

Q1: Can I prepare this ahead of time?
Yes! You can stuff the salmon up to 1 day ahead, cover, and refrigerate. Bake just before serving.

Q2: Can I freeze stuffed salmon?
Yes, but it’s best fresh. If freezing, wrap tightly in foil before baking. Bake directly from frozen, adding 5–7 minutes extra cook time.

Q3: What other seafood can I use?
You can add scallops, lobster, or even imitation crab if on a budget.

Q4: How do I know the salmon is done?
The internal temperature should reach 145°F (63°C). The salmon should be opaque and flake easily.

Q5: Can I make this dairy-free?
Yes! Use dairy-free cream cheese and vegan Parmesan.