If you’re looking for a dish that feels both indulgent and effortlessly elegant, the Crab and Shrimp Stuffed Salmon Recipe is exactly what you need to impress your dinner guests or treat yourself to a luxurious meal at home. This recipe combines the rich, buttery texture of fresh salmon with a luscious filling of lump crab meat and tender shrimp, enhanced by vibrant herbs and a hint of tangy lemon. Each bite offers a harmony of flavors and textures that is simply irresistible, making it a standout recipe for any occasion.
Ingredients You’ll Need
With just a handful of carefully chosen ingredients, this recipe proves that simple can be spectacular. Every component plays its part — from the creamy richness of the cream cheese to the aromatic brightness of fresh parsley — coming together to create a balanced and mouthwatering seafood experience.
- 4 salmon fillets (6 oz each): Choose fresh, firm fillets with or without skin based on your preference, providing the perfect base for the stuffing.
- 4 oz lump crab meat (drained): Offers a sweet, delicate seafood flavor that complements the shrimp beautifully.
- 4 oz cooked shrimp (chopped): Adds a satisfying bite and extra texture to the stuffing mixture.
- 2 tablespoons cream cheese (softened): Brings smoothness and richness to unify the stuffing’s flavors.
- 1 tablespoon mayonnaise: Adds moisture and a subtle tang to keep the stuffing creamy.
- 1 teaspoon Dijon mustard: Introduces a gentle kick that balances the seafood’s sweetness.
- 1 teaspoon lemon juice: Brightens the filling and cuts through the richness.
- 1 garlic clove (minced): Infuses a savory depth to the mixture.
- 1 tablespoon fresh parsley (chopped): Provides fresh herbal notes and a pop of green color.
- ½ teaspoon Old Bay seasoning: Classic seafood spice blend that elevates every bite.
- Salt and pepper to taste: Essential to balance and enhance all the flavors.
- 1 tablespoon olive oil: For drizzling over the salmon to keep it moist and help it brown slightly.
- Lemon wedges for serving: Adds a zesty finishing touch just before digging in.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prep Your Oven and Seafood Mixture
Start by preheating your oven to 375°F (190°C). This temperature is perfect for gently baking the salmon until it flakes tenderly. Meanwhile, in a medium-sized bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped parsley, and Old Bay seasoning. Mix everything gently — you want the ingredients just incorporated so the stuffing maintains its lovely texture. Don’t forget to taste and season with salt and pepper as needed.
Step 2: Create the Salmon Pockets
Pat the salmon fillets dry with a paper towel to ensure they bake nicely. Using a sharp knife, carefully slice a deep pocket along the thickness of each fillet, stopping short of cutting through completely. This step allows you to stuff the fillets without them falling apart, creating a wonderful vessel that will keep all those flavors nestled inside.
Step 3: Stuff the Salmon Fillets
Take your prepared seafood mixture and spoon an even amount into each salmon pocket. Gently press the stuffing in place without overfilling to keep everything neat but fully packed. This takes just a little patience and care, but it’s so worth it when you see that savory treasure inside each fillet.
Step 4: Bake to Perfection
Place the stuffed salmon on a parchment-lined or lightly greased baking sheet, then drizzle the top of each fillet with olive oil to encourage a delicate golden finish. Bake them for 18 to 20 minutes, or until the salmon flakes easily with a fork and the stuffing is warmed through. The result is perfectly cooked salmon with creamy, flavorful seafood inside.
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
For a bright and fresh finish, serve your stuffed salmon with lemon wedges on the side. A sprinkle of finely chopped fresh parsley or chives on top adds a lovely touch of color and freshness that makes each plate look as wonderful as it tastes.
Side Dishes
Because the Crab and Shrimp Stuffed Salmon Recipe is rich and satisfying on its own, lighter sides work best. Think steamed asparagus, a crisp green salad with a tangy vinaigrette, or creamy mashed potatoes that balance the textures. Roasted baby potatoes or a quinoa salad also make fabulous companions without competing with the main attraction.
Creative Ways to Present
For a more elegant presentation, plate each salmon fillet on a smear of lemon butter sauce or a bed of seasoned rice pilaf. Adding a few edible flowers or microgreens can elevate the dish for special occasions. If you want to impress your guests, serve family-style with a colorful platter featuring extra lemon wedges and fresh herbs for garnishing.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled to room temperature before storing in an airtight container in the refrigerator. They will keep well for up to 2 days, making it easy to enjoy this decadent dish again without losing flavor or texture.
Freezing
You can freeze the stuffed salmon before baking by wrapping each fillet tightly in plastic wrap and foil. Freeze for up to 1 month. When you’re ready to bake, thaw overnight in the fridge and then bake as directed. This makes it a convenient option for busy nights when you want something special with minimal fuss.
Reheating
Reheat leftovers gently in a 325°F oven, covered loosely with foil to prevent drying out, for about 10-15 minutes or until warmed through. Avoid microwaving if possible, as this can cause the salmon to become tough and rubbery.
FAQs
Can I use frozen crab and shrimp for this recipe?
Yes, you absolutely can use frozen crab meat and shrimp; just make sure they are fully thawed and drained well before combining with the other ingredients to avoid extra moisture in the stuffing.
What if I don’t like mayonnaise or cream cheese?
Both add creaminess and moisture, but you can substitute mayonnaise with Greek yogurt or sour cream and cream cheese with ricotta for a lighter version. Just keep in mind this may alter the texture slightly.
Is skin-on or skinless salmon better for this recipe?
Both work well! Skin-on helps hold the fillet together and adds flavor during baking, but skinless is easier to eat for some. Choose whichever you prefer or have on hand.
How spicy is this stuffed salmon?
This recipe is mild with the Old Bay seasoning providing gentle warmth and aromatic spices. If you like more heat, adding a pinch of cayenne pepper to the filling is a fantastic way to kick up the flavor.
Can I make this recipe dairy-free?
Yes, to make it dairy-free, replace cream cheese with a vegan cream cheese alternative and use dairy-free mayonnaise. The texture might be slightly different but still delicious.
Final Thoughts
The Crab and Shrimp Stuffed Salmon Recipe is a true celebration of seafood that manages to be both approachable and impressive. Whether you’re crafting a special weeknight dinner or hosting a fancy gathering, this dish brings joy to the table with every bite. Trust me, once you try it, it will become one of your favorite go-to recipes to share with loved ones. So grab those fresh ingredients and start creating something delicious today!
Print
Crab and Shrimp Stuffed Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
This Crab and Shrimp Stuffed Salmon recipe features tender salmon fillets generously filled with a savory blend of lump crab meat, chopped shrimp, cream cheese, and flavorful seasonings. Baked to perfection, this elegant main course combines delicate seafood flavors with a creamy, tangy filling, making it an impressive yet easy dish for special occasions or weeknight dinners.
Ingredients
Salmon
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
Stuffing
- 4 oz lump crab meat (drained)
- 4 oz cooked shrimp (chopped)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 garlic clove (minced)
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon Old Bay seasoning
- salt and pepper to taste
Finishing
- 1 tablespoon olive oil
- lemon wedges for serving
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Make the seafood stuffing: In a medium bowl, combine the lump crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, Dijon mustard, lemon juice, minced garlic, fresh parsley, and Old Bay seasoning. Mix gently until just combined, then season with salt and pepper according to taste.
- Prepare the salmon fillets: Pat each salmon fillet dry with paper towels. Using a sharp knife, carefully cut a deep pocket lengthwise along the thickest part of each fillet, ensuring not to cut all the way through.
- Stuff the salmon: Spoon an equal amount of the prepared seafood mixture into each salmon pocket, gently pressing the filling inside to secure it evenly within the fillet.
- Bake the stuffed salmon: Place the stuffed fillets on the prepared baking sheet. Drizzle each fillet lightly with olive oil. Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
- Serve: Remove from the oven and serve the stuffed salmon warm with lemon wedges on the side for squeezing over.
Notes
- You can prepare the seafood stuffing up to 1 day ahead and refrigerate it until ready to use.
- For a spicier version, add a pinch of cayenne pepper to the stuffing mixture before filling the salmon.
- Make sure not to overfill the salmon pockets to prevent the stuffing from spilling out during baking.
- Use fresh seafood when possible for the best flavor and texture.
