If you’re searching for a sensational way to upgrade your seafood game, look no further than Crab & Shrimp Stuffed Salmon. This eye-catching, flavor-loaded dish layers flaky salmon fillets with a savory stuffing of tender shrimp, sweet lump crab, creamy cheese, and plenty of bright herbs. It’s an irresistible feast that feels like a restaurant treat but is easy enough to pull together for a weeknight dinner or standout dinner party centerpiece.
Ingredients You’ll Need
The beauty of Crab & Shrimp Stuffed Salmon lies not just in its rich flavor, but in the simplicity and elegance of its ingredients. Each addition transforms the dish, lending texture, moisture, and that irresistible seafood glow—so don’t skip any!
- Salmon Fillets: Choose thick, center-cut pieces to make stuffing easier and ensure even cooking.
- Cooked Shrimp (chopped): Adds a subtle snap and extra seafood sweetness to every bite.
- Lump Crab Meat: The star of the stuffing—opt for real, good-quality crab for the best flavor.
- Cream Cheese (softened): Gives a luscious texture and helps hold the stuffing together.
- Mayonnaise: Keeps things moist and helps meld all the flavors.
- Dijon Mustard: Adds gentle tanginess that perfectly balances the creamy ingredients.
- Garlic (minced): Just enough sharpness to complement the seafood.
- Lemon Juice: Brightens the whole dish and enhances that fresh seafood character.
- Old Bay Seasoning: The classic seafood blend, lending gentle spice and nostalgia.
- Fresh Parsley (chopped): Provides herbaceous freshness and lovely color.
- Panko Breadcrumbs: For a soft but slightly crunchy texture in the stuffing.
- Salt and Black Pepper: Season to taste, bringing all the flavors together.
- Olive Oil: A drizzle ensures the salmon roasts up juicy and tender.
- Lemon Wedges (for serving): Essential for adding zest and brightness before eating.
How to Make Crab & Shrimp Stuffed Salmon
Step 1: Prepare the Seafood Stuffing
Start by bringing together your stuffing—the heart of Crab & Shrimp Stuffed Salmon. In a medium bowl, gently mix the chopped shrimp, lump crab, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, parsley, and panko. Stir everything until it’s cohesive and creamy, then taste and season with salt and pepper. You want a mixture that’s sturdy enough to mound into the salmon without falling apart, so if it’s a touch loose, a pinch more panko will set things right.
Step 2: Ready the Salmon Fillets
Using a sharp knife, make a lengthwise slit along each salmon fillet to create a pocket—go deep, but don’t cut all the way through. These pockets are where the magic stuffing will live, so try to keep the salmon intact. This cut helps the fillets cradle the rich seafood mixture while they bake.
Step 3: Stuff and Arrange
Spoon the prepared seafood stuffing evenly into each salmon pocket, pressing it in gently but generously. Carefully place the stuffed fillets in your greased baking dish. If you’re feeling extra, a sprinkle of panko over the top brings an irresistible, golden crunch by the end.
Step 4: Bake to Perfection
Drizzle the salmon fillets with a bit of olive oil to keep everything beautifully moist, then transfer the baking dish to a preheated 375°F (190°C) oven. Bake for 18 to 20 minutes, or until the salmon flakes easily with a fork and the stuffing is just bubbling and slightly golden at the edges. The aroma in your kitchen will be nothing short of dreamy!
Step 5: Finish and Serve
Remove the Crab & Shrimp Stuffed Salmon from the oven and let it rest for a minute or two. Squeeze fresh lemon wedges over the top for brightness. Plate up and serve hot while the stuffing is creamy and the salmon is silky—pure seafood bliss!
How to Serve Crab & Shrimp Stuffed Salmon
Garnishes
Top your Crab & Shrimp Stuffed Salmon with an extra shower of chopped fresh parsley for color and a few more lemon wedges for guests to squeeze over at the table. For an added touch, a gentle dusting of smoked paprika or a tiny bit of lemon zest takes things straight into restaurant territory—simple, but impressive.
Side Dishes
This showstopper pairs perfectly with sides that let the seafood shine but also add contrasting flavors and textures. Garlic butter rice, fluffy mashed potatoes, or even a hearty orzo salad work beautifully. Brighten the plate further with roasted asparagus, broccolini, or a crisp green salad to keep everything light and inviting.
Creative Ways to Present
For parties, try serving Crab & Shrimp Stuffed Salmon as elegant individual portions plated on a bed of sautéed spinach or alongside a colorful slaw. For family-style gatherings, arrange the fillets on a large platter with plenty of herbs and lemon slices for maximum visual impact. You can even slice larger fillets into medallions for bite-sized appetizers at your next get-together!
Make Ahead and Storage
Storing Leftovers
Leftover Crab & Shrimp Stuffed Salmon will keep well in an airtight container in the refrigerator for up to two days. To maintain the best texture, avoid letting the fillets sit in excess liquid in the fridge—just gently blot them before storing to keep the stuffing firm and the salmon tender.
Freezing
For longer storage, you can freeze cooked stuffed salmon fillets. Wrap each piece tightly in plastic wrap then foil, or place in a freezer-safe container. They’ll keep for up to two months. Thaw overnight in the refrigerator to prevent any loss of moisture or flavor.
Reheating
To reheat, place the stuffed salmon in a covered baking dish and warm in a 325°F (165°C) oven for about 10 minutes, or until hot throughout. If you’re in a hurry, a quick zap in the microwave at medium power works—but keep an eye on it to prevent the salmon from drying out. A spritz of fresh lemon just before serving will revive those bright, fresh flavors.
FAQs
Can I use canned crab and pre-cooked frozen shrimp?
Absolutely! Quality canned crab and thawed frozen shrimp make the recipe super accessible with no compromise on flavor. Just be sure to drain the crab well and pat the shrimp dry before mixing.
Is it possible to make Crab & Shrimp Stuffed Salmon ahead of time?
Yes! You can prepare and stuff the salmon up to a day in advance. Cover tightly and refrigerate, then bake as directed when ready to serve. It’s a fantastic way to get ahead for a dinner party.
What should I do if my stuffing feels too loose to hold its shape?
If your filling seems runny, simply stir in an extra tablespoon of panko or another small scoop of cream cheese. You want a mixture that spoonably holds its form without being dry.
Can I cook Crab & Shrimp Stuffed Salmon on the grill?
With some extra care, yes! Wrap each stuffed fillet in a foil packet before grilling to keep everything moist and ensure the stuffing stays put. Cook over medium heat for about 15-18 minutes until the salmon is flaky and cooked through.
What’s the best way to know when the salmon is done?
The salmon is cooked through when it flakes easily with a fork and feels just firm to the touch. If you have an instant-read thermometer, aim for an internal temperature of 145°F (63°C) for perfect doneness without being dry.
Final Thoughts
If you’re ready to wow your loved ones with a dinner that’s sure to get rave reviews, don’t wait to try making Crab & Shrimp Stuffed Salmon at home. It’s a joyful blend of elegance and comfort, and once you taste that first forkful, you’ll find it making regular appearances at your table. Happy cooking!
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Crab & Shrimp Stuffed Salmon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent seafood delight with this Crab & Shrimp Stuffed Salmon recipe. Tender salmon fillets are filled with a savory mixture of shrimp, crab meat, and flavorful seasonings, creating a dish that is sure to impress any seafood lover.
Ingredients
Salmon:
- 4 salmon fillets (about 6 oz each)
Seafood Stuffing:
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- ¼ cup panko breadcrumbs
- Salt and black pepper to taste
Other:
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the stuffing: In a medium bowl, mix chopped shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, garlic, lemon juice, Old Bay seasoning, parsley, and panko. Season with salt and pepper.
- Stuff the salmon: Carefully slice a pocket into each salmon fillet. Fill each pocket with the seafood mixture.
- Bake: Place the stuffed fillets in the baking dish, drizzle with olive oil, and bake for 18–20 minutes until cooked through.
- Serve: Serve hot with lemon wedges.
Notes
- For added crunch, sprinkle extra panko on top before baking.
- This dish pairs well with rice, roasted vegetables, or a light salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 430
- Sugar: 1g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 135mg
