Get ready to fall head over heels for this unforgettable Crab and Shrimp Stuffed Salmon! Imagine tender salmon fillets bursting with a decadent, creamy filling of sweet crab, succulent shrimp, and melty cheese, all beautifully seasoned and oven-baked to golden perfection. This showstopping main course brings together the very best flavors of the ocean, making it a standout for any special dinner or a luxurious weeknight treat. With this recipe, you’ll create a seafood masterpiece that’s not just delicious, but truly memorable.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Crab and Shrimp Stuffed Salmon comes from a handful of thoughtfully chosen ingredients. Each component is simple, but together they pack every bite with rich flavor, elegant texture, and gorgeous color, ensuring this dish tastes as amazing as it looks.
- Salmon Fillets: Choose thick, skinless portions for easy filling and the perfect bite.
- Lump Crab Meat: Adds sweet, delicate seafood flavor and a touch of sophistication.
- Cooked Small Shrimp (chopped): Brings a bouncy bite and amplifies the seafood goodness.
- Cream Cheese (softened): The secret to a creamy, decadent filling that holds everything together.
- Mayonnaise: Provides just the right touch of richness and helps blend the filling into a smooth mix.
- Shredded Mozzarella or Parmesan Cheese: Melts beautifully and adds a deliciously cheesy pull to each forkful.
- Fresh Lemon Juice: Brightens the dish and lightly balances the richness of the seafood and cheese.
- Old Bay Seasoning: Infuses classic seafood spice and depth; this is an absolute must for the flavor profile.
- Garlic Powder: A hint of savory warmth that lifts the entire filling.
- Onion Powder: Rounds out the flavor and blends seamlessly with the other seasonings.
- Chopped Fresh Parsley (plus more for garnish): Adds a burst of fresh, herby green both inside and on top.
- Salt and Black Pepper: Essential for balancing flavors—season with a gentle hand to let the seafood shine.
- Olive Oil: Helps the salmon stay tender and adds that subtle, silky finish.
How to Make Crab and Shrimp Stuffed Salmon
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or nonstick spray—this keeps the Salmon from sticking and makes cleanup a breeze. Having everything ready sets the stage for stress-free assembly.
Step 2: Mix the Seafood Filling
Grab a medium bowl and combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, shredded cheese (mozzarella or Parmesan), fresh lemon juice, Old Bay seasoning, garlic powder, onion powder, parsley, plus a pinch each of salt and black pepper. Mix gently but thoroughly until you have a creamy, chunky, and irresistibly aromatic filling. You should be able to see little flecks of parsley and chunks of seafood peeking through.
Step 3: Create Pockets in the Salmon
To fill your fillets, use a sharp knife to carefully cut a deep pocket into the thickest part of each salmon portion. Take your time—slice about three-quarters of the way through, making sure not to cut all the way to the other side. The deeper the pocket, the more fabulous filling you’ll fit inside!
Step 4: Stuff the Salmon Fillets
Now comes the fun part! Gently spoon the glorious crab and shrimp mixture into each pocket, pressing it in softly so each fillet is generously packed but holds its shape. Don’t worry if a little filling peeks out—it’ll get even more tempting as it bakes.
Step 5: Season and Bake
Arrange your stuffed salmon in the prepared baking dish. Drizzle lightly with olive oil, and sprinkle a dash of salt and black pepper over the top for an extra boost of flavor. Slide into the oven and bake for 18–22 minutes, or until the salmon flakes easily with a fork and the filling is hot and gorgeously golden at the edges.
Step 6: Finish with Freshness
For that restaurant-worthy touch, garnish your piping hot Crab and Shrimp Stuffed Salmon with a shower of fresh parsley and, if you like, nestle a few lemon wedges around the dish. The aroma at this point is absolutely out of this world!
How to Serve Crab and Shrimp Stuffed Salmon
Garnishes
A sprinkle of vibrant parsley and a few lemon wedges take your Crab and Shrimp Stuffed Salmon from homey to utterly elegant. Add a pinch of extra Old Bay or a swirl of fresh cracked black pepper for color and a little bit of flair.
Side Dishes
This impressive main pairs beautifully with a light green salad, fluffy basmati rice, or a medley of roasted vegetables. For something extra-special, whip up garlic butter asparagus or buttery mashed potatoes for a meal worthy of a celebratory feast.
Creative Ways to Present
Feeling playful? Serve your Crab and Shrimp Stuffed Salmon over a swirl of beet puree or atop a crisp bed of arugula for a modern, chef-style presentation. Individual white plates make the colors pop, and a drizzle of herbed olive oil around the rim makes every plate feel like a work of art.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply place your Crab and Shrimp Stuffed Salmon in an airtight container and refrigerate. The flavors seem to meld even more overnight, and the seafood filling stays wonderfully moist.
Freezing
Crab and Shrimp Stuffed Salmon can be frozen after assembly but before baking for the best results. Wrap each portion tightly in plastic wrap, then foil, and freeze for up to a month. When you’re ready, thaw overnight in the fridge before baking as usual.
Reheating
To reheat, gently warm the stuffed fillets in a 325°F oven, covered loosely with foil, until just hot throughout. Avoid using the microwave if possible, as it can make the filling rubbery—an oven keeps everything luscious and just-cooked.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! Canned crab works beautifully in Crab and Shrimp Stuffed Salmon. Just be sure to drain it very well and pick through for any stray shell fragments for the best texture and flavor.
What kind of shrimp is best for the filling?
Small cooked shrimp are perfect since they’re easy to chop and distribute evenly throughout the filling. Look for peeled, deveined shrimp for the quickest prep.
Can I prep this dish ahead of time?
Yes, you can prepare the stuffing and assemble the salmon up to a day in advance. Store the filled fillets covered in your fridge, then bake just before you’re ready to serve.
Is there a dairy-free alternative for the filling?
For a dairy-free version of Crab and Shrimp Stuffed Salmon, try using a plant-based cream cheese and dairy-free shredded cheese. The flavor won’t be quite as rich, but you’ll still capture the seafood-loving spirit of the dish!
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and the filling is bubbling. For extra accuracy, look for an internal temperature of 145°F at the thickest part of the fish.
Final Thoughts
There’s nothing like the joy of serving up Crab and Shrimp Stuffed Salmon and watching everyone dig in with delight. Whether it’s a special night or a treat-yourself weekday meal, this recipe is sure to become a favorite at your table. Don’t wait for an occasion—give it a try and savor every amazing, seafood-stuffed bite!
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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: Non-Vegetarian
Description
Indulge in the luxurious flavors of Crab and Shrimp Stuffed Salmon, a delightful seafood dish that combines succulent salmon fillets with a rich stuffing of lump crab meat, chopped shrimp, and flavorful seasonings. Baked to perfection, this dish is a showstopper for any occasion.
Ingredients
Salmon:
- 4 salmon fillets (6 oz each, skin removed)
Stuffing:
- 4 oz lump crab meat
- 4 oz cooked small shrimp (chopped)
- 3 oz cream cheese (softened)
- 2 tablespoons mayonnaise
- 1/2 cup shredded mozzarella or Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- Salt and black pepper to taste
Other:
- 1 tablespoon olive oil
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare stuffing: In a medium bowl, combine crab meat, chopped shrimp, cream cheese, mayonnaise, mozzarella or Parmesan, lemon juice, Old Bay seasoning, garlic powder, onion powder, parsley, salt, and pepper.
- Fill salmon: Cut a pocket in each salmon fillet, fill with seafood mixture, drizzle with olive oil, season, and place in baking dish.
- Bake: Bake for 18–22 minutes until salmon is cooked and filling is golden.
- Serve: Garnish with parsley and lemon wedges before serving.
Notes
- This dish pairs well with roasted vegetables, rice, or a light salad.
- The filling can be prepared in advance and refrigerated.
- For a spicier version, add cayenne or red pepper flakes to the filling.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 410
- Sugar: 1g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 135mg
