Buttery Crab & Shrimp Stuffed Salmon bursting with succulent seafood and herbs. An elegant, flavor-packed dish perfect for date nights or celebrations!
Ingredients You’ll Need
Every ingredient in this recipe serves a delicious purpose: from the rich, flaky salmon to the zesty lemon juice, nothing is here by accident. Whether you’re gathering everything at once or raiding the fridge, you’ll be amazed at how the right basics can turn everyday seafood into a spectacular Crab & Shrimp Stuffed Salmon feast.
- Salmon fillets: Choose two large, thick fillets so there’s plenty of space for that luscious seafood filling.
- Lump crab meat: This star ingredient brings sweet, delicate flavor and impressive texture to the stuffing.
- Small cooked shrimp, chopped: Shrimp adds a pleasing, snappy bite that pairs perfectly with crab and salmon.
- Cream cheese, softened: Cream cheese turns the filling into a velvety, cohesive mix—make sure it’s at room temperature for easy blending.
- Mayonnaise: Adds moisture and a subtle richness that binds everything together.
- Dijon mustard: Just a touch perks up the seafood and adds mild tang without overpowering.
- Lemon juice: Freshly squeezed if possible—it brightens up all the savory flavors.
- Old Bay seasoning: This classic spice blend brings just the right amount of zest and warmth to the filling.
- Garlic clove, minced: One clove is all you need for fragrant depth; fresh makes a big difference.
- Fresh parsley, chopped: Adds a burst of color and herby freshness right in the stuffing.
- Salt and black pepper, to taste: Season to your liking to round out and enhance every other flavor.
- Melted butter: A finishing brush of butter helps the salmon bake up golden and irresistibly tender.
- Lemon wedges, for serving: A squeeze at the table wakes up all the flavors and looks ultra appetizing.
How to Make Crab & Shrimp Stuffed Salmon
Step 1: Prep Your Oven and Salmon
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a light coat of oil to keep the salmon from sticking. While the oven gets up to temperature, pat your salmon fillets dry and prepare them for stuffing by gently slicing a deep pocket lengthwise into each fillet—don’t slice all the way through, just enough to cradle the seafood filling!
Step 2: Whip Up the Seafood Filling
In a medium bowl, combine the lump crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay, minced garlic, parsley, and a pinch each of salt and black pepper. Mix everything together until you get a creamy, slightly chunky filling that holds together. Feel free to sneak a tiny taste and adjust the seasonings to your liking—this is the flavor powerhouse of your Crab & Shrimp Stuffed Salmon!
Step 3: Stuff the Salmon
Now it’s time for the fun part! Open up those salmon pockets and gently spoon the crab and shrimp mixture inside, dividing it as evenly as you can. Press the filling down just enough so it stays put, but don’t overstuff—you want the salmon to close (at least somewhat) around the filling. The more generous you are, the more impressive and decadent each serving will be.
Step 4: Butter and Bake
Transfer the stuffed salmon fillets to your prepared baking sheet. Brush the tops with melted butter, which will help them bake up moist and glistening. Slide the tray into your hot oven and bake for 18 to 20 minutes. You’re looking for the salmon to flake easily with a fork and for the filling to be hot all the way through. The aroma at this step is out of this world—brace yourself for hungry onlookers in the kitchen!
Step 5: Garnish and Serve
Crown your Crab & Shrimp Stuffed Salmon with wedges of fresh lemon and a sprinkle of extra parsley if you have it on hand. Serve hot, straight from the oven, and watch everyone marvel at your beautiful creation. Each bite should be juicy, flavorful, and perfectly balanced.
How to Serve Crab & Shrimp Stuffed Salmon
Garnishes
When it comes to serving, a little greenery or citrus goes a long way. Sprinkle on extra fresh parsley, a few thinly sliced scallions, or even a touch of smoked paprika for a colorful finish. Of course, don’t forget those lemon wedges at the table—everyone loves the option to add a bright squeeze over their Crab & Shrimp Stuffed Salmon.
Side Dishes
This dish LOVES good company. Try pairing it with simple roasted asparagus, buttery garlic rice, or a tossed green salad. A side of crusty bread or fluffy mashed potatoes is fantastic for scooping up all those luscious drippings from the salmon. If you want to keep it light, steamed veggies always look beautiful on the plate.
Creative Ways to Present
Turn your Crab & Shrimp Stuffed Salmon into a centerpiece by placing the fillets on a bed of wilted spinach or lemony arugula. Slice each fillet into medallions for elegant individual servings at a dinner party. For summer entertaining, serve smaller pieces on crostini for a memorable appetizer that’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), wrap the cooled Crab & Shrimp Stuffed Salmon tightly and store it in an airtight container in the fridge. It’ll stay fresh for up to two days, and the flavors mellow together beautifully overnight.
Freezing
You can freeze Crab & Shrimp Stuffed Salmon, but aim to do so before baking for best results. Assemble the stuffed fillets, wrap them well (plastic and foil double wrap works wonders), then freeze for up to one month. Thaw in the fridge overnight before baking as usual.
Reheating
For reheating, gently warm the salmon in a 300°F (150°C) oven covered with foil until heated through (about 10–12 minutes). This helps the salmon stay moist and keeps the seafood filling from drying out. A squeeze of fresh lemon helps revive the flavors beautifully!
FAQs
Can I use frozen seafood instead of fresh?
Absolutely! Just be sure that frozen crab and shrimp are fully thawed and well-drained before mixing them into the filling. Excess water can make the stuffing too loose, so pat everything dry for the best texture.
What’s the best way to cut a pocket in the salmon?
Use a sharp, thin knife to gently slice lengthwise into the thickest part of the fillet, aiming to create a deep pocket without cutting all the way through. Take your time—there’s no rush, and it gets easier each try!
Can I make Crab & Shrimp Stuffed Salmon ahead of time?
Yes! You can assemble the stuffed fillets a few hours ahead and keep them covered in the fridge until you’re ready to bake. This makes it a perfect dish for company or busy nights.
What other seasonings could I try?
If you feel like experimenting, add a pinch of smoked paprika, a dash of cayenne for heat, or swap in fresh dill for parsley. The recipe is delicious as written, but it’s very forgiving for creative twists!
Is the skin-on or skinless salmon better?
Either works, but skinless is easier for stuffing and serving. If you use skin-on salmon, place it skin-side down so it gets perfectly crisp in the oven.
Final Thoughts
I can’t recommend Crab & Shrimp Stuffed Salmon enough—it’s that special blend of easy and extraordinary that everyone needs in their dinner lineup. Give it a try soon, and don’t be surprised if it becomes a new favorite at your table! Happy cooking!
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Crab & Shrimp Stuffed Salmon Recipe
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Buttery Crab & Shrimp Stuffed Salmon bursting with succulent seafood and herbs. An elegant, flavor-packed dish perfect for date nights or celebrations!
Ingredients
For the Salmon:
- 2 large salmon fillets, skin-on or skinless
For the Stuffing:
- 1/2 cup lump crab meat
- 1/2 cup small cooked shrimp, chopped
- 2 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
For Baking:
- 2 tablespoons melted butter
To Serve:
- Lemon wedges, for serving
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the Seafood Filling: In a medium bowl, combine the lump crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, minced garlic, chopped parsley, salt, and black pepper. Mix until the ingredients are fully incorporated and the filling is creamy.
- Prepare the Salmon: Place each salmon fillet on a cutting board. Using a sharp knife, carefully slice a pocket lengthwise into the side of each salmon fillet, making sure not to cut all the way through. This pocket will hold the filling.
- Stuff the Salmon: Evenly spoon the crab and shrimp filling into the pockets you created in each salmon fillet. Gently press the filling in so it stays in place without overflowing.
- Brush with Butter: Arrange the stuffed salmon fillets on the prepared baking sheet. Brush the tops of the fillets with the melted butter for extra richness and to help with browning during baking.
- Bake: Transfer the baking sheet to the preheated oven. Bake the salmon for 18-20 minutes or until the fillets are cooked through and flake easily with a fork.
- Serve: Remove the salmon from the oven and serve immediately, garnished with fresh lemon wedges on the side for squeezing over the top.
Notes
- Both skin-on and skinless salmon work; skin-on helps keep the fillets moist.
- Use high-quality, fresh crab meat and shrimp for the best flavor and texture.
- The stuffing can be made in advance and refrigerated until needed.
- Customize the herbs to your liking—dill or chives also work well.
- Leftover stuffed salmon can be gently reheated in a low oven to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 450
- Sugar: 1g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 160mg