If you are craving a dinner that feels both elegant and comforting, this Crab & Shrimp Stuffed Salmon Recipe is an absolute winner. Imagine tender, flaky salmon fillets enveloping a luscious filling of succulent crab and shrimp, perfectly seasoned with zesty lemon, fresh herbs, and a hint of Old Bay spice. It’s a mouthwatering combination that brings the best of the sea right to your plate, sure to impress guests or make any weeknight meal feel special.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is key to nailing this dish. Each component adds its own magic, from the creamy richness of cream cheese to the bright pop of lemon juice, all coming together to create irresistible texture and taste.
- Salmon fillets, 4 (about 6 oz each): Fresh, firm fillets are the perfect canvas for the stuffing.
- Cooked shrimp, ½ cup, chopped: Offers sweet seafood flavor and a nice bite to the filling.
- Lump crab meat, ½ cup: The star ingredient with delicate, flaky meat that feels luxurious.
- Cream cheese, ¼ cup, softened: Adds creaminess and binds the stuffing together.
- Mayonnaise, 2 tablespoons: Enhances flavor and moisture in the mixture.
- Dijon mustard, 1 teaspoon: Brings a subtle tang that brightens the dish.
- Garlic, 1 clove, minced: Infuses warmth and depth.
- Lemon juice, 1 tablespoon: Lifts the seafood flavors with citrus freshness.
- Old Bay seasoning, 1 teaspoon: Classic seafood spice to add a hint of savory heat.
- Fresh parsley, 2 tablespoons, chopped: For color and herbaceous notes.
- Panko breadcrumbs, ¼ cup: Provides texture and a slight crunch to the stuffing.
- Salt and black pepper: Essential for seasoning to taste.
- Olive oil, 1 tablespoon: Keeps the salmon moist and aids baking.
- Lemon wedges for serving: A fresh finishing touch to squeeze over at the table.
How to Make Crab & Shrimp Stuffed Salmon Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when the salmon is stuffed. Lightly grease your baking dish so the cooked salmon won’t stick and you get a clean, beautiful presentation.
Step 2: Mix the Delicious Seafood Stuffing
In a medium mixing bowl, combine the chopped shrimp, lump crab meat, cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, and panko breadcrumbs. Stir everything together gently but thoroughly, ensuring the mixture is perfectly blended. Don’t forget to season this filling with salt and pepper to taste — this layer of flavor really makes the stuffing shine.
Step 3: Create Pockets in the Salmon Fillets
Using a sharp knife, carefully slice a long, deep pocket into each salmon fillet, taking care not to cut all the way through. This pocket will hold your savory seafood stuffing, so be precise but gentle to keep the fillets intact.
Step 4: Fill the Salmon with Stuffing
Spoon the crab and shrimp mixture evenly into each salmon pocket, packing it in nicely but not overstuffing. This step is where your dinner starts to come alive with layers of flavor waiting to be baked to perfection.
Step 5: Bake to Perfection
Place the stuffed salmon fillets carefully into your prepared baking dish. Drizzle olive oil over the tops to keep the fish moist and add a lovely sheen. Bake in the preheated oven for 18 to 20 minutes, or until the salmon flakes easily and the stuffing is heated through. If you want a bit more crunch, sprinkle additional panko breadcrumbs on top before baking.
How to Serve Crab & Shrimp Stuffed Salmon Recipe
Garnishes
A simple squeeze of fresh lemon wedges brightens the dish beautifully, cutting through the richness with a refreshing zing. Sprinkle a little extra chopped parsley on top for a pop of color and a fresh herbal note that complements the seafood perfectly.
Side Dishes
This Crab & Shrimp Stuffed Salmon Recipe pairs wonderfully with light, complementary sides. Think steamed jasmine rice or fluffy couscous to soak up every bit of the flavorful juices. Roasted asparagus or mixed seasonal vegetables add earthiness and a colorful plate, while a crisp green salad with a lemon vinaigrette offers a refreshing balance of textures and flavors.
Creative Ways to Present
For a stunning presentation, arrange the stuffed salmon fillets on a large platter lined with fresh herbs and lemon slices. You can also plate each portion with a small drizzle of garlic butter sauce or a bright dill yogurt sauce to elevate the dish further. For dinner parties, consider plating individual servings with delicate microgreens for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate for up to 2 days. The flavors continue to meld, making for delicious next-day meals or a quick lunch treat.
Freezing
This dish freezes best before baking. Prepare and stuff the salmon fillets, then wrap each tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month. When ready, thaw overnight in the refrigerator and bake as directed.
Reheating
Reheat leftover baked salmon gently in a 300°F (150°C) oven for about 10 minutes, covered loosely with foil to retain moisture. Avoid using a microwave to prevent the fish from drying out or becoming rubbery.
FAQs
Can I use frozen shrimp and crab meat for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry to avoid excess moisture in the stuffing, which can affect the texture.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream cheese and mayonnaise with dairy-free alternatives or avocado to keep the creamy texture without dairy.
What type of salmon works best for this recipe?
Fresh wild-caught salmon is ideal for the best flavor and texture, but farmed salmon fillets also work well and can be easier to find year-round.
Can I add other herbs or spices to the stuffing?
Definitely! Dill, chives, or tarragon pair beautifully with seafood and can add a lovely twist to the classic filling.
How do I know when the salmon is fully cooked?
The salmon should flake easily when pierced with a fork and reach an internal temperature of 145°F (63°C) for safe consumption. The stuffing should be hot and bubbly as well.
Final Thoughts
There is something truly special about this Crab & Shrimp Stuffed Salmon Recipe that makes it a standout on any menu. With its harmonious blend of textures and flavors, it’s perfect for when you want to treat yourself or wow your loved ones. Give it a try—you might just discover your new favorite seafood dinner that’s as simple to prepare as it is delightful to eat!
Print
Crab & 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
Description
A delicious and elegant seafood dish featuring salmon fillets stuffed with a flavorful mixture of crab meat, shrimp, and creamy seasonings. Perfect for a special dinner or holiday meal, this recipe combines tender baked salmon with a savory, creamy seafood stuffing seasoned with Old Bay and fresh parsley.
Ingredients
Salmon and Stuffing
- 4 salmon fillets (about 6 oz each)
- 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
- 1 tablespoon olive oil
For Serving
- Lemon wedges
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Make the Seafood Filling: In a medium bowl, combine the chopped cooked shrimp, lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, lemon juice, Old Bay seasoning, chopped parsley, and panko breadcrumbs. Mix thoroughly until well combined, then season with salt and black pepper to taste.
- Create Pockets in Salmon: Using a sharp knife, carefully slice a lengthwise pocket into each salmon fillet without cutting all the way through to hold the stuffing.
- Stuff the Salmon: Evenly spoon the seafood mixture into each salmon pocket, filling them generously but neatly.
- Prepare for Baking: Place the stuffed salmon fillets into the prepared baking dish and drizzle the tops with olive oil to add moisture and help browning.
- Bake the Salmon: Bake in the preheated oven for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Serve the stuffed salmon hot with lemon wedges on the side for squeezing over the dish to enhance brightness and flavor.
Notes
- For added texture and crunch, sprinkle extra panko breadcrumbs on top of the stuffed fillets before baking.
- This dish pairs wonderfully with steamed rice, roasted vegetables, or a fresh light salad for a complete meal.
- Ensure not to overstuff the salmon pockets to prevent the filling from leaking out during baking.
- Use fresh crab meat and shrimp for the best flavor and texture.
