If you’re craving a dish that feels fancy yet is surprisingly easy to whip up, this Crab and Shrimp Stuffed Salmon Recipe is an absolute winner. Imagine tender, flaky salmon filled with a creamy, savory blend of lump crab meat and succulent shrimp, all perfectly seasoned to highlight the fresh seafood flavors. It’s not just a meal; it’s a celebration of textures and tastes that will have your dinner guests asking for seconds, or maybe the recipe itself.
Ingredients You’ll Need
The beauty of this recipe is how the ingredients come together effortlessly to create layers of flavor, texture, and color. Each one plays a key role, from the creamy richness to the delicate seafood notes, resulting in a dish that feels both luxurious and approachable.
- 4 salmon fillets (6 oz each): Choose skin-on or skinless depending on your preference; fresh, firm fillets work best.
- 1/2 cup lump crab meat: Adds sweet, tender chunks of crab that melt delightfully into the stuffing.
- 1/2 cup cooked shrimp, finely chopped: Provides a slightly firm texture and enhances the seafood medley.
- 4 ounces cream cheese, softened: Gives the stuffing its luscious, creamy base that binds everything together.
- 2 tablespoons mayonnaise: Adds moisture and a subtle tang to balance the richness.
- 1 tablespoon Dijon mustard: Brings a gentle zing that wakes up the flavors without overpowering them.
- 1/2 teaspoon Old Bay seasoning: A quintessential seafood spice blend perfect for depth and warmth.
- 1/4 teaspoon garlic powder: Introduces a mild savory note that complements the seafood beautifully.
- 1 tablespoon chopped fresh parsley: Brightens the stuffing with its fresh, herbal zing.
- 1 tablespoon lemon juice: Adds brightness and a clean finish to balance the creaminess.
- Salt and black pepper to taste: Essential seasoning to enhance all the natural flavors.
- 1 tablespoon olive oil: For searing the salmon to a beautifully golden crust.
- Lemon wedges and extra parsley for garnish (optional): For that fresh, vibrant touch when serving.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Stuffing
Start by mixing the crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, lemon juice, salt, and pepper in a medium bowl until the mixture is smooth and well combined. This blend is the heart of the dish, so make sure all the flavors are married perfectly before moving forward.
Step 2: Create the Salmon Pockets
Pat your salmon fillets dry with paper towels. Using a sharp knife, carefully slice lengthwise along the center of each fillet to make a pocket, but be careful not to cut all the way through. This little pocket will hold all that delectable stuffing, so take your time for a neat and secure pocket.
Step 3: Stuff the Salmon
Generously fill each salmon pocket with the crab and shrimp mixture, pressing gently to ensure even distribution. Don’t be shy—this is what takes the salmon from everyday to extraordinary. Season the tops of the fillets with a little salt and pepper, preparing them for a perfect sear.
Step 4: Sear the Fillets
Heat the olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets in the pan and sear for 2 to 3 minutes on each side. This quick sear locks in moisture and creates an irresistible golden crust that adds texture and flavor.
Step 5: Bake to Finish
Once seared, transfer the skillet to a preheated oven at 375°F. Bake the salmon for about 10 to 12 minutes, or until it flakes easily with a fork. The oven finishes the cooking gently, ensuring the salmon stays tender while the stuffing warms through perfectly.
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
A simple squeeze of fresh lemon juice and a sprinkle of chopped parsley make an ideal finishing touch. The acidity brightens the rich flavors, while parsley adds a burst of fresh color and a mild herbal note that complements the seafood beautifully.
Side Dishes
This dish pairs wonderfully with light sides that don’t compete with the salmon. Think roasted vegetables, like asparagus or Brussels sprouts, fluffy rice, or a crisp green salad with a lemon vinaigrette. These options balance the richness and complete the meal perfectly.
Creative Ways to Present
For a truly elegant presentation, serve the stuffed salmon fillets on individual plates garnished with a lemon wedge cut into delicate slices and a sprig of fresh parsley or dill. Drizzle a bit of melted butter or a lemon cream sauce around the plate for an extra touch of indulgence that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Crab and Shrimp Stuffed Salmon Recipe keeps well in an airtight container in the refrigerator for up to two days. Keep the stuffed salmon refrigerated promptly to maintain freshness and flavor integrity.
Freezing
While you can freeze the salmon before cooking, stuffed salmon is best enjoyed fresh. If you do freeze, wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before cooking as directed.
Reheating
To reheat, gently warm the salmon in a preheated oven at 300°F for about 10 minutes, or until warmed through. Avoid microwaving to prevent drying out the delicate fish and filling.
FAQs
Can I use frozen shrimp and crab meat?
Absolutely! For convenience, frozen shrimp (thawed) and canned crab meat work perfectly, though fresh seafood will always give you the best texture and flavor.
What if I don’t have an oven-safe skillet?
No worries. Sear the salmon in your regular skillet, then transfer the fillets to a baking dish to finish cooking in the oven.
Can I prepare the stuffing in advance?
Yes, you can make the stuffing up to a day ahead. Just keep it covered tightly in the refrigerator and stuff the salmon right before cooking.
Is skin-on or skinless salmon better for this recipe?
Either works well. Skin-on holds the fillet together during cooking and adds crispness when seared, but skinless is easier to serve without requiring removal at the table.
What can I serve instead of rice or vegetables?
Consider creamy mashed potatoes or a light quinoa salad for a different texture and flavor profile that pairs nicely with the richness of the stuffed salmon.
Final Thoughts
Trust me, once you try this Crab and Shrimp Stuffed Salmon Recipe, it will become your go-to for impressing friends, family, or just treating yourself to something special. The combination of creamy crab and shrimp with perfectly cooked salmon is pure magic, and surprisingly simple to make. So, embrace the fresh flavors, bold seasoning, and lovely presentation—your dinner is about to get a whole lot more exciting!
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: Low-Carb
Description
Crab and Shrimp Stuffed Salmon is a deliciously rich and elegant seafood dish featuring tender salmon fillets filled with a creamy blend of lump crab meat and chopped shrimp, seasoned with Old Bay and fresh parsley. Searing the salmon before baking ensures a crispy exterior and perfectly cooked flesh, making it an impressive yet easy main course for any special occasion or weeknight dinner.
Ingredients
Seafood and Fish
- 4 salmon fillets (6 oz each), skin-on or skinless
- 1/2 cup lump crab meat
- 1/2 cup cooked shrimp, finely chopped
Stuffing
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Cooking
- 1 tablespoon olive oil
Garnish (optional)
- Lemon wedges
- Extra parsley
Instructions
- Prepare the Stuffing: In a medium bowl, combine lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, fresh parsley, lemon juice, salt, and black pepper. Mix thoroughly until the ingredients are well blended into a creamy filling.
- Create Salmon Pockets: Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a lengthwise slit down the center of each fillet to form a pocket, taking care not to slice completely through the fish.
- Stuff the Salmon: Gently fill each salmon pocket with the crab and shrimp mixture, pressing lightly to evenly distribute the stuffing inside the fillets. Season the tops of the fillets with salt and black pepper.
- Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed salmon fillets in the skillet and sear for 2 to 3 minutes on each side, or until the exterior turns golden brown and develops a nice crust.
- Bake the Salmon: Transfer the skillet directly into the preheated oven at 375°F (190°C). Bake for 10 to 12 minutes, or until the salmon is cooked through, flakes easily with a fork, and the stuffing is heated through.
- Serve: Remove the salmon from the oven and serve warm. Garnish with lemon wedges and extra parsley if desired for a fresh, bright finish.
Notes
- You can substitute canned crab meat and thawed frozen shrimp for convenience without compromising flavor.
- Serve alongside roasted vegetables, steamed rice, or a crisp salad to create a balanced and satisfying meal.
- For extra richness, consider drizzling the cooked stuffed salmon with melted butter or a tangy lemon cream sauce just before serving.
