Why You’ll Love This Recipe

Crab and Shrimp Stuffed Salmon is a luxurious seafood dish perfect for special occasions or a gourmet weeknight dinner. Juicy salmon fillets are filled with a creamy, savory mixture of crab, shrimp, herbs, and spices, creating a rich and flavorful centerpiece that’s both impressive and easy to prepare.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skinless, center-cut)lump crab meatcooked shrimp (chopped)cream cheesemayonnaiseDijon mustardgarlic (minced)green onionslemon juiceOld Bay seasoningfresh parsleybreadcrumbs (optional for texture)salt and pepperolive oil or melted butter (for brushing)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a medium bowl, mix cream cheese, mayonnaise, Dijon mustard, garlic, lemon juice, green onions, parsley, Old Bay seasoning, salt, and pepper until smooth.

Fold in the crab meat and chopped shrimp gently to avoid breaking them apart.

Slice a pocket in the center of each salmon fillet, being careful not to cut all the way through.

Stuff each fillet generously with the crab and shrimp mixture.

Place the stuffed fillets in the prepared baking dish and brush the tops with olive oil or melted butter.

Sprinkle breadcrumbs over the top if using, for added texture.

Bake for 18–22 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.

Optionally, broil for 1–2 minutes at the end to brown the top.

Servings and timing

This recipe yields 4 stuffed salmon fillets.Preparation time: 20 minutesCooking time: 20–22 minutesTotal time: 40–45 minutes

Variations

Add chopped spinach or bell peppers to the stuffing for extra color and nutrition.

Use scallops or lobster instead of shrimp for a different twist.

Top with hollandaise or lemon butter sauce for added richness.

Grill the stuffed salmon instead of baking for a smoky flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 325°F (165°C) for 10–15 minutes or until warmed through.Avoid microwaving, as it may dry out the salmon and make the seafood rubbery.

FAQs

Can I make the stuffing ahead of time?

Yes, the stuffing can be prepared up to 1 day in advance and stored in the refrigerator.

What type of salmon is best?

Center-cut fillets with even thickness are ideal for stuffing.

Can I freeze stuffed salmon?

It’s best enjoyed fresh, but you can freeze the stuffed, uncooked fillets. Thaw completely before baking.

What should I serve with this dish?

Try roasted vegetables, rice pilaf, or a simple green salad.

Is it okay to use canned crab?

Yes, just be sure to drain it well and pick through for shells.

How do I keep the stuffing from falling out?

Make a deep enough pocket and don’t overfill—use toothpicks if needed to hold it together.

Can I add cheese to the stuffing?

Yes, a bit of Parmesan or mozzarella can add flavor and texture.

Can I bake it in foil?

Yes, foil packets help retain moisture and are great for easy cleanup.

Should I remove the skin from the salmon?

Yes, skinless fillets work best for this recipe to allow for easy stuffing and even cooking.

Is this dish spicy?

Not inherently, but you can add red pepper flakes or hot sauce if you like heat.

Conclusion

Crab and Shrimp Stuffed Salmon delivers bold flavor and a restaurant-worthy experience right from your kitchen. With a creamy, seasoned seafood filling and flaky salmon, it’s a dish that will wow guests and satisfy seafood lovers alike. Perfect for a fancy dinner or an indulgent treat, this recipe is a true showstopper.