Crab & Shrimp Stuffed Salmon

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Description

This luxurious seafood dish combines the rich, buttery flavor of salmon with a decadent filling made from tender crab, succulent shrimp, and a creamy blend of cheeses and herbs. Perfect for special occasions, holiday dinners, or whenever you want to impress, this stuffed salmon delivers restaurant-quality elegance right from your kitchen. The crispy baked salmon exterior contrasts beautifully with the creamy, savory seafood filling inside.

Ingredients For Crab & Shrimp Stuffed Salmon

For the Salmon:

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

  • 2 tbsp olive oil or melted butter

  • Salt and freshly ground black pepper, to taste

  • 1 tsp paprika (optional, for color)

  • Lemon wedges, for serving

For the Crab & Shrimp Filling:

  • ½ cup lump crab meat (fresh or canned, drained)

  • ½ cup small cooked shrimp, chopped

  • 4 oz cream cheese, softened

  • ¼ cup mayonnaise

  • ¼ cup Parmesan cheese, grated

  • 1 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 2 cloves garlic, minced

  • 2 tbsp green onions, finely chopped

  • 1 tbsp fresh parsley or dill, chopped

  • Salt & pepper to taste

Instructions

  1. Preheat Oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prepare Salmon:

    • Pat salmon fillets dry with paper towels.

    • Using a sharp knife, carefully cut a pocket into the side of each fillet without cutting through.

    • Drizzle with olive oil, season with salt, pepper, and paprika.

  3. Make the Filling:

    • In a mixing bowl, combine crab meat, chopped shrimp, cream cheese, mayo, Parmesan, lemon juice, mustard, garlic, green onions, and parsley.

    • Mix until creamy and well combined. Taste and adjust seasoning.

  4. Stuff Salmon:

    • Spoon filling into the pocket of each salmon fillet. Press gently to seal.

  5. Bake Salmon:

    • Place fillets on the baking sheet.

    • Bake for 18–22 minutes, until salmon flakes easily with a fork and filling is hot and bubbly.

  6. Serve:

    • Garnish with lemon wedges and fresh herbs.

    • Serve with roasted vegetables, rice pilaf, or a fresh green salad.

Notes

  • Use wild-caught salmon for best flavor.

  • If using canned crab, drain well to avoid excess moisture.

  • Can substitute Greek yogurt for mayo to lighten the filling.

  • Works beautifully with smoked paprika or Old Bay seasoning for extra depth.

Tips

  • Don’t overcook salmon; it should remain moist and tender.

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

  • Prepare the filling a day ahead and refrigerate—it makes the dish quicker to assemble.

  • This recipe also works with trout or halibut if salmon isn’t available.

Servings

  • Serves: 4 people

  • Prep Time: 20 minutes

  • Cook Time: 20 minutes

  • Total Time: 40 minutes

Nutritional Info (per serving, approx.)

  • Calories: 460

  • Protein: 42g

  • Fat: 28g

  • Carbohydrates: 5g

  • Fiber: 0g

  • Sugar: 1g

  • Sodium: 590mg

Health Benefits

  • Salmon: Rich in omega-3 fatty acids, supports heart and brain health.

  • Crab & Shrimp: Lean protein, high in vitamins and minerals like zinc and selenium.

  • Creamy filling: Provides calcium and flavor while keeping the dish indulgent.

  • A satisfying low-carb, high-protein meal that fits well into a keto-friendly diet.

Q & A

Q: Can I make this recipe ahead of time?
A: Yes! Prepare and stuff the salmon up to 1 day ahead, cover, and refrigerate. Bake just before serving.

Q: What sides go best with this dish?
A: Roasted asparagus, lemon butter rice, garlic mashed potatoes, or a crisp Caesar salad.

Q: Can I freeze stuffed salmon?
A: You can freeze unbaked stuffed salmon (wrapped well) for up to 1 month. Thaw in the fridge overnight and bake as directed.

Q: Can I use imitation crab?
A: Yes, though fresh or lump crab gives the best flavor. Imitation crab will work in a pinch.

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