Crab and Shrimp Stuffed Salmon

Crab and Shrimp Stuffed Salmon

Table of Contents

This Crab and Shrimp Stuffed Salmon is a luxurious, restaurant-quality dish that’s bursting with flavor. Fresh salmon fillets are generously filled with a creamy, savory seafood stuffing made with crab, shrimp, garlic, herbs, and cheese. Baked to perfection, it’s a show-stopping centerpiece for holidays, date nights, or any time you want to impress.

Time Required:

Prep Time: 20 minutes

Cook Time: 20–25 minutes

Total Time: 40–45 minutes

Servings: 4

Ingredients:

For the Salmon:

4 salmon fillets (skin-on or skinless, about 6 oz each)

Salt & black pepper, to taste

1 tablespoon olive oil or melted butter

1 teaspoon lemon juice

For the Crab & Shrimp Stuffing:

1/2 cup cooked shrimp, finely chopped

1/2 cup lump crab meat (real or imitation)

3 tablespoons cream cheese, softened

2 tablespoons mayonnaise or sour cream

1 garlic clove, minced

2 tablespoons green onions or chives, finely chopped

2 tablespoons red bell pepper, finely diced (optional for color)

1/4 cup shredded mozzarella or parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon Old Bay seasoning (or paprika + pinch of cayenne)

Salt & pepper, to taste

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.

Prepare the stuffing:
In a medium bowl, combine chopped shrimp, crab meat, cream cheese, mayo/sour cream, garlic, green onions, bell pepper (if using), cheese, lemon juice, Old Bay seasoning, salt, and pepper. Mix well until creamy and combined. Set aside.

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Prepare the salmon:
Pat the fillets dry with paper towels. Use a sharp knife to cut a deep slit (but not all the way through) down the center of each salmon fillet to create a pocket. Drizzle each fillet with olive oil or butter and a squeeze of lemon juice. Season lightly with salt and pepper.

Stuff the salmon:
Spoon the seafood mixture into each pocket, pressing it in gently to hold shape. Mound a little extra on top if desired.

Bake:
Place the stuffed fillets in the prepared baking dish. Bake for 18–22 minutes, or until the salmon flakes easily with a fork and the stuffing is golden and bubbling.

Broil (optional):
For a golden top, broil on high for 1–2 minutes at the end—watch closely to avoid burning.

Serve:
Garnish with fresh parsley or lemon wedges and serve hot with rice, mashed potatoes, or a side salad.

Tips for Success:

Use Fresh or Frozen Seafood:
Fresh crab and shrimp taste best, but thawed frozen seafood works great too. Just make sure it’s well-drained to avoid a watery stuffing.

Don’t Overstuff the Fillets:
Add a generous amount, but avoid overfilling to prevent it from spilling out while baking.

Even Thickness Matters:
Choose salmon fillets that are evenly thick for more consistent cooking.

Use a Sharp Knife for the Pocket:
Cut carefully down the center of each fillet to create a deep pocket without cutting all the way through.

Room Temp Ingredients:
Let the cream cheese soften to room temperature for smoother mixing.

Line Your Baking Dish:
Use parchment paper or foil to make cleanup easier and prevent sticking.

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Broil Carefully:
Only broil for 1–2 minutes to brown the top—keep an eye on it to avoid burning the stuffing.

Recipe Variations:

Add Spinach:
Mix in sautéed spinach or chopped kale to the stuffing for extra nutrients and color.

Use Other Cheeses:
Swap mozzarella with gruyère, fontina, or cheddar for different flavor profiles.

Add a Crunchy Topping:
Sprinkle breadcrumbs mixed with a little butter and herbs over the stuffed salmon before baking for a golden crust.

Cajun Style:
Add 1/2 teaspoon Cajun seasoning to the stuffing for a spicy kick.

Lemon-Dill Twist:
Stir in fresh chopped dill and extra lemon zest into the filling for a bright, herby flavor.

Make it Creamier:
Add a splash of heavy cream or more cream cheese for a richer stuffing.

Gluten-Free Option:
This recipe is naturally gluten-free if using fresh ingredients—just double-check your crab meat and seasoning blends.

Q&A – Frequently Asked Questions

Q: Can I make this dish ahead of time?
A: Yes! You can prepare the stuffed salmon up to a day in advance. Assemble the fillets, cover them tightly, and refrigerate. Bake just before serving.

Q: What type of salmon works best?
A: Center-cut fillets (thicker cuts) work best because they’re easier to stuff and cook evenly.

Q: Can I freeze stuffed salmon?
A: It’s best enjoyed fresh, but you can freeze it before baking for up to 2 months. Thaw overnight in the fridge and bake as directed.

Q: Can I use canned crab or shrimp?
A: Yes. Choose high-quality canned or pouch seafood, and drain well. The flavor won’t be as fresh but still delicious.

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Q: How do I know when the salmon is done?
A: Salmon is done when it flakes easily with a fork and the internal temperature reaches 135–140°F (57–60°C).

Nutrition Information (Per Serving – Approximate)

Calories: 420–480

Protein: 35g

Fat: 28g

Saturated Fat: 8g

Carbohydrates: 5g

Sugar: 1g

Fiber: 0.5g

Cholesterol: 115mg

Sodium: 620mg

Note: Nutrition will vary based on exact ingredients and portion sizes.

Conclusion

Crab and Shrimp Stuffed Salmon is a deliciously elegant seafood entrée that’s surprisingly simple to make at home. With its creamy, savory filling and flaky, tender salmon, it’s perfect for dinner parties, holidays, or when you’re craving something a little extra special. Versatile, flavorful, and packed with protein—this dish is sure to impress every time!