If you are searching for a seafood dish that feels both indulgent and comforting, then you will absolutely love this Crab and Shrimp Stuffed Salmon Recipe. Imagine tender, flaky salmon fillets wrapped around a creamy, flavorful blend of lump crab meat, succulent shrimp, and a mix of savory seasonings. Each bite offers a delightful contrast of textures and a burst of coastal flavors that will impress anyone at your dinner table without overwhelming your kitchen routine. This recipe turns simple ingredients into a stunning, restaurant-quality meal that feels special any night of the week.
Ingredients You’ll Need
The beauty of this Crab and Shrimp Stuffed Salmon Recipe lies in its straightforward, thoughtfully chosen ingredients. Each element plays a crucial role in building layers of flavor, moisture, and texture—whether it’s the fresh seafood, the soft cream cheese to bind everything, or the aromatic spices that bring it all together.
- 4 skinless salmon fillets (about 6 oz each): The star of the dish, these provide a rich, flaky backdrop that pairs perfectly with the stuffing.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps with seasoning the salmon.
- Salt and black pepper, to taste: Essential for enhancing all the natural flavors.
- 1 teaspoon paprika: Offers a smoky depth and a lovely color contrast.
- ½ teaspoon garlic powder: Adds a gentle savory note without overpowering.
- Lemon wedges, for serving: Brighten each bite with a squeeze of fresh acidity.
- 6 oz lump crab meat (drained and picked over): Sweet, tender chunks that make the stuffing truly luxurious.
- 6 oz small shrimp (peeled, deveined, chopped): Adds texture and fresh ocean flavor.
- 2 tablespoons butter: Used for sautéing the aromatics and shrimp, enriching the mixture.
- 2 garlic cloves, minced: Provides pungent aroma and taste that’s essential to seafood dishes.
- 2 tablespoons finely chopped onion: Brings sweetness and crunch to the stuffing.
- ¼ cup red bell pepper, diced: Adds a pop of color and subtle sweetness.
- 1 teaspoon Old Bay seasoning: A classic seafood spice blend that livens up the stuffing.
- ¼ teaspoon salt: Balances the flavors.
- ¼ teaspoon black pepper: Gives a gentle kick.
- ¼ cup cream cheese, softened: Creates a creamy texture to hold everything together.
- 2 tablespoons mayonnaise: Adds extra moisture and richness.
- ½ cup breadcrumbs (panko or regular): Helps the stuffing maintain its shape inside the salmon.
- 1 tablespoon fresh parsley, chopped: Brings a fresh herbaceous note.
- 1 teaspoon lemon juice: Adds a subtle tang that brightens the stuffing.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Shrimp Mixture
Start by melting butter in a skillet over medium heat. Toss in minced garlic, chopped onion, and diced red bell pepper, sautéing them gently until they become soft and fragrant—around 2 to 3 minutes. Add the chopped shrimp and cook just until they turn pink, which should take about 2 more minutes. Once done, remove from heat and let this mixture cool slightly to avoid overheating your cream cheese mixture later.
Step 2: Combine the Stuffing Ingredients
In a mixing bowl, fold together the cooled shrimp mixture with lump crab meat, softened cream cheese, mayonnaise, breadcrumbs, freshly chopped parsley, a splash of lemon juice, Old Bay seasoning, salt, and pepper. This blend combines creamy, tangy, and savory elements into a harmonious stuffing that will complement the salmon perfectly.
Step 3: Prepare the Salmon Fillets
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. Pat your salmon fillets dry with paper towels. Using a sharp knife, carefully cut a deep pocket lengthwise into each fillet, but be careful not to slice all the way through. Then, brush the fillets inside and out with olive oil and season generously with salt, pepper, paprika, and garlic powder. This seasoning will enhance the salmon’s natural flavor and give it a beautiful color once baked.
Step 4: Stuff the Salmon
Now for the fun part — spoon the crab and shrimp stuffing into each salmon pocket. Press it in gently so the filling holds, and if you like, mound a bit on top for an extra decadent look and taste. This makes the fillets look extra inviting and showcases the luscious filling beautifully.
Step 5: Bake to Perfection
Arrange the stuffed salmon fillets on the prepared baking sheet. Slide them into the oven and bake for 18 to 20 minutes, until the salmon is cooked through and flakes easily when tested with a fork. Aim for an internal temperature of 145°F for perfectly cooked fish. For a gorgeous golden crust, switch your oven to broil for the last 1 to 2 minutes — just keep a close eye to prevent burning.
Step 6: Rest and Serve
Once out of the oven, allow the fillets to rest for a few minutes. This helps the juices redistribute, ensuring every bite is moist and tender. Serve with fresh lemon wedges on the side for an optional zingy squeeze.
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
A sprinkle of fresh parsley or dill on top makes a pretty, fragrant garnish that ties into the stuffing’s flavors. Lemon wedges not only add zest but provide a flavorful acidity that brightens each bite exquisitely.
Side Dishes
This Crab and Shrimp Stuffed Salmon Recipe pairs wonderfully with light, fresh sides. Think steamed vegetables like asparagus or green beans, herby rice pilaf, or a crisp mixed green salad. These sides balance the richness of the seafood and keep the meal feeling well-rounded.
Creative Ways to Present
For an impressive presentation, serve the stuffed salmon on a bed of sautéed baby spinach or alongside roasted cherry tomatoes. You could also drizzle a light lemon-butter sauce over the top for added elegance. Whether for a dinner party or a cozy night in, the dish looks as sophisticated as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (although they rarely last long), store the remaining stuffed salmon in an airtight container in the refrigerator. They should keep nicely for up to 2 days without losing their flavor or texture.
Freezing
This recipe is best enjoyed fresh, but if necessary, you can freeze the cooked stuffed salmon. Wrap them tightly in plastic wrap, then place in a freezer-safe bag. They will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a 325°F oven, covered loosely with foil to prevent drying out. Heat for about 10 to 15 minutes until warmed through. Avoid the microwave if you want to keep the salmon moist and tender.
FAQs
Can I use frozen crab meat and shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and drain any excess liquid before mixing. This prevents your stuffing from becoming watery and keeps the flavors concentrated.
What if I don’t have Old Bay seasoning?
No worries! You can substitute with a mix of paprika, celery seed, cayenne pepper, and black pepper to replicate that classic seafood spice blend.
Can I prep the stuffing in advance?
Yes, you can prepare the stuffing mixture a few hours ahead and keep it chilled. Fill and bake the salmon just before mealtime for the freshest results.
Is skin-on salmon better for this recipe?
Skinless fillets are recommended here for ease of stuffing and serving, but if you prefer skin-on, you can carefully create the pocket and stuff accordingly. Just expect a slightly different texture.
How do I know when the salmon is perfectly cooked?
Look for the salmon to easily flake when gently pressed with a fork and an internal temperature of 145°F. It should look opaque all the way through and feel just firm to the touch.
Final Thoughts
This Crab and Shrimp Stuffed Salmon Recipe is a dazzling way to bring seafood to your table with confidence and flair. It’s approachable yet feels special, making it perfect for impressing guests or treating yourself to a memorable meal. I encourage you to try it soon—you’ll fall in love with how the flavors come together so beautifully and how the process is surprisingly straightforward for such a stunning result!
Print
Crab and Shrimp Stuffed Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American Seafood
Description
Crab and Shrimp Stuffed Salmon is an elegant and flavorful seafood dish featuring tender salmon fillets filled with a savory mixture of lump crab meat, chopped shrimp, cream cheese, and aromatic seasonings. Baked to perfection and optionally broiled for a golden crust, this decadent dinner is perfect for special occasions or a luxurious weeknight meal.
Ingredients
Main Ingredients
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Lemon wedges, for serving
Stuffing Ingredients
- 6 oz lump crab meat (drained and picked over)
- 6 oz small shrimp (peeled, deveined, chopped)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons finely chopped onion
- ¼ cup red bell pepper, diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Sauté Aromatics and Shrimp: In a skillet over medium heat, melt the butter and sauté the minced garlic, chopped onion, and diced red bell pepper for 2–3 minutes until soft and fragrant. Add the chopped shrimp and cook just until they turn pink, about 2 more minutes. Remove from heat and let the mixture cool slightly.
- Prepare Stuffing: In a mixing bowl, combine the sautéed shrimp mixture with lump crab meat, softened cream cheese, mayonnaise, breadcrumbs, lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper. Stir until all ingredients are well incorporated and set the stuffing aside.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare Salmon Fillets: Pat the salmon fillets dry with paper towels. Using a sharp knife, cut a deep pocket lengthwise into each fillet, being careful not to cut through the other side. Season each fillet inside and out with olive oil, salt, black pepper, paprika, and garlic powder.
- Stuff Salmon Fillets: Spoon the crab and shrimp stuffing into each salmon pocket, pressing gently to secure the filling inside. Optionally, mound a little extra stuffing on top of each fillet.
- Arrange and Bake: Place the stuffed salmon fillets on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Optional Broil: For a crispy golden crust, broil the stuffed salmon on high for 1–2 minutes at the end of baking, watching carefully to prevent burning.
- Rest and Serve: Remove the salmon from the oven and let it rest for a few minutes. Serve warm with lemon wedges and your choice of steamed vegetables, rice, or a fresh green salad.
Notes
- Ensure the salmon fillets are fresh and skinless for the best texture and ease of stuffing.
- If cream cheese is too cold, soften it slightly to mix easily with other stuffing ingredients.
- Use fresh parsley for a bright flavor, but dried parsley can be substituted if needed at half the amount.
- The Old Bay seasoning adds a classic seafood flavor, but you can adjust the seasoning to your taste.
- Keep an eye on the broiling step as it can burn quickly; this step is optional but adds a beautiful golden finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
