Here’s an elegant and flavor-packed recipe for Crab & Shrimp Stuffed Salmon — the ultimate seafood lover’s main dish. Moist, flaky salmon is filled with a creamy, seasoned mixture of crab, shrimp, and herbs, then baked to perfection. Ideal for a special occasion or an elevated dinner at home!
🦀🍤 Crab & Shrimp Stuffed Salmon
🍽️ Servings: 4
⏱️ Total Time: ~40 minutes
🌟 Rich, savory, and impressive — but easy to make!
Ingredients:
For the Salmon:
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4 (6–8 oz) salmon fillets, skin off
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1 tbsp olive oil or melted butter
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Salt & pepper, to taste
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½ tsp paprika or Old Bay seasoning
For the Stuffing:
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4 oz lump crab meat
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4 oz cooked shrimp, finely chopped
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4 oz cream cheese, softened
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2 tbsp mayonnaise
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1 tsp Dijon mustard (optional)
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1 clove garlic, minced
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1 tbsp lemon juice
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¼ cup Parmesan cheese
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2 tbsp green onions or fresh parsley, chopped
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Salt & pepper, to taste
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Optional: Dash of hot sauce or Cajun seasoning for heat
Instructions:
1. Preheat Oven
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Preheat to 375°F (190°C).
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Lightly grease a baking dish or line with parchment paper.
2. Prepare the Stuffing
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In a bowl, mix together cream cheese, mayo, lemon juice, mustard, garlic, Parmesan, and green onions.
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Fold in the chopped shrimp and crab meat.
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Season with salt, pepper, and optional hot sauce or Cajun spice. Set aside.
3. Stuff the Salmon
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Pat salmon dry and season both sides with salt, pepper, and paprika.
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Using a sharp knife, cut a pocket lengthwise down the center of each fillet (be careful not to slice all the way through).
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Spoon the seafood stuffing into each pocket, mounding slightly on top.
4. Bake
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Place fillets in the baking dish. Drizzle with olive oil or melted butter.
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Bake for 18–22 minutes, or until salmon is cooked through (internal temp 145°F) and stuffing is golden on top.
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Optional: Broil for 1–2 minutes for a lightly browned finish.
5. Serve
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Serve hot with a squeeze of lemon and fresh herbs.
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Pairs beautifully with rice pilaf, asparagus, or garlic mashed potatoes.
Tips & Variations:
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Use imitation crab if preferred, or substitute all shrimp if crab isn’t available.
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Want a kick? Add chopped jalapeño or a pinch of cayenne to the filling.
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Make ahead: Stuff the salmon in advance and refrigerate up to 4 hours before baking.
Would you like a low-carb side, a sauce to drizzle, or a version using smoked salmon?