Name: Crab and Shrimp Stuffed Salmon Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 generous sized pieces of salmon filet; 3 teaspoons light flavored oil (for rubbing on fish); 3/4 teaspoons salt (to rub on salmon); 8 ounces lump crab meat; 8 raw medium shrimp, chopped; 3 tablespoons butter; 6 tablespoons mayonnaise; 3 tablespoons cream cheese; 8 tablespoons bread crumbs; 1 medium egg; 3/4 teaspoons Old Bay Seasoning; 1 and 1/2 teaspoons onion powder; 1 and 1/2 teaspoons dried parsley; 3 generous teaspoons fresh dill weed or 1 and 1/2 teaspoons dried dill weed

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If you’re searching for a dish that’s sure to wow your taste buds and impress guests, then Crab and Shrimp Stuffed Salmon is exactly what you need. This luxurious seafood entrée combines the rich, buttery texture of salmon with a decadent stuffing of tender crab meat and succulent shrimp, layered with creamy mayo and cream cheese, all seasoned perfectly to create a harmonious melody of flavors. Whether you’re planning a special dinner or just want to treat yourself to a restaurant-quality meal at home, this recipe delivers that irresistible combination of freshness, richness, and flaky perfection that makes Crab and Shrimp Stuffed Salmon a consistent crowd-pleaser.

Crab and Shrimp Stuffed Salmon Recipe - Recipe Image

Ingredients You’ll Need

Getting started on this Crab and Shrimp Stuffed Salmon is a breeze thanks to the simple yet essential ingredients that each bring their own charm to the dish. From fresh seafood that provides the star flavors to seasoning and creamy binders that add depth and texture, every component plays an important role in turning these ingredients into a mouthwatering masterpiece.

Salmon filet (4 generous pieces): Choose thick cuts for ample stuffing room and a juicy finish.
Lump crab meat (8 ounces): Use fresh or high-quality canned for sweet, delicate bites.
Raw medium shrimp, chopped (8 pieces): Adds a tender, slightly chewy texture that complements the crab perfectly.
Light flavored oil (3 teaspoons): A subtle oil like canola or grapeseed to gently rub on the fish without overpowering.
Butter (3 tablespoons): Used for cooking shrimp and enriching the stuffing with creamy, golden notes.
Mayonnaise (6 tablespoons): Adds creaminess and moisture to the crab and shrimp filling.
Cream cheese (3 tablespoons): For smooth texture and rich flavor that ties the stuffing together.
Bread crumbs (8 tablespoons): Provides structure and a pleasing crispiness to the topping as it bakes.
Egg (1 medium): Acts as a binder so the stuffing holds together beautifully.
Old Bay Seasoning (3/4 teaspoons): Brings that iconic seafood spice blend, adding warmth and zing.
Onion powder (1 and 1/2 teaspoons): Deepens flavor with a subtle, savory note.
Dried parsley (1 and 1/2 teaspoons): Adds a fresh herbal hint and lovely color.
Fresh dill weed (3 teaspoons) or dried dill (1 and 1/2 teaspoons): A distinctive herb that brightens the filling with a clean aroma.
Salt (3/4 teaspoons): Essential for enhancing the natural flavors and seasoning the salmon just right.

How to Make Crab and Shrimp Stuffed Salmon

Step 1: Cook the Shrimp

Start by melting the butter in a large pan over medium heat. Once melted and shimmering, add the chopped shrimp. Cook them for about 1 minute and 30 seconds until they turn a lovely pink but remain tender. This short cooking time keeps them from turning rubbery later on. Remove the pan from heat and allow the shrimp to cool to room temperature. They’ll continue gently cooking inside the oven when the salmon bakes.

Step 2: Prepare the Stuffing Mixture

In a large bowl, combine mayonnaise, cream cheese, bread crumbs, and the egg. These provide the creamy, rich texture and bind the filling perfectly. Add Old Bay seasoning, onion powder, dried parsley, and dill weed—these herbs and spices bring the stuffing alive with layers of flavor. Gently fold in the lump crab meat, followed by the cooled buttered shrimp. Stir everything together with care so the crab stays chunky and the mixture is evenly combined for maximum flavor in every bite.

Step 3: Prep and Stuff the Salmon

Using a sharp knife, carefully slice a pocket into the thick side of each salmon filet. This pocket is where the sumptuous crab and shrimp stuffing goes, making each piece a feast of flavor from inside and out. Rub each salmon piece with the light-flavored oil and season liberally with salt to enhance the natural richness of the fish. Then generously stuff each pocket with the crab and shrimp mixture, making sure to mound some extra on top for that irresistible golden crust once baked.

Step 4: Bake to Perfection

Place your stuffed salmon filets on a baking sheet and pop them into a preheated 350 degrees Fahrenheit oven. Bake for about 25 minutes or until the topping turns a stunning golden brown and the salmon flakes easily with a fork. This heat perfectly melds the salmon and seafood stuffing, keeping the salmon moist while allowing the flavors to develop into an unforgettable dish.

How to Serve Crab and Shrimp Stuffed Salmon

Garnishes

To elevate your Crab and Shrimp Stuffed Salmon, consider fresh garnishes like lemon wedges and a sprinkle of finely chopped fresh dill or parsley. The citrus zest cuts through the richness beautifully and these herbs add a burst of color and freshness, making each plate look as amazing as it tastes.

Side Dishes

Complement this stuffed salmon with vibrant, light sides to balance the richness. Think roasted asparagus, garlic sautéed green beans, or a crisp mixed greens salad with a tangy vinaigrette. Creamy mashed potatoes or a simple wild rice pilaf also pair wonderfully, soaking up any delicious juices from the salmon and stuffing.

Creative Ways to Present

For an elegant touch, serve your Crab and Shrimp Stuffed Salmon atop a smooth cauliflower purée or bed of lemon-infused couscous. Drizzle a delicate beurre blanc or a fresh herb pesto around the plate for a restaurant-worthy finish that’s sure to impress. Don’t forget to garnish with edible flowers or microgreens for that extra pop of color and sophistication.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, crab and shrimp stuffed salmon stores nicely in an airtight container in the refrigerator for up to 2 days. Be sure to cool the fish completely before storing to maintain texture and flavor. Gently reheat to avoid drying out the salmon.

Freezing

You can freeze cooked stuffed salmon, but it’s best to consume it within one month for optimal freshness. Wrap each portion tightly in plastic wrap and foil, then place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating to maintain the delicate textures of the seafood stuffing.

Reheating

For perfectly reheated Crab and Shrimp Stuffed Salmon, preheat your oven to 275 degrees Fahrenheit. Place the fish on a baking sheet, cover loosely with foil, and warm gently for 15-20 minutes until heated through. This low and slow method keeps the salmon moist and the stuffing creamy without overcooking.

FAQs

Can I use frozen crab and shrimp for this recipe?

Yes, you can use frozen crab meat and shrimp, but be sure to thaw them completely and pat dry before cooking to avoid excess moisture that can affect the stuffing’s texture.

Is there a substitute for mayonnaise in the stuffing?

If you prefer to avoid mayonnaise, Greek yogurt or sour cream can work as alternatives, adding creaminess with slightly different flavor profiles.

Can this dish be made spicy?

Absolutely! Add a pinch of cayenne pepper or some chopped jalapeño to the stuffing mix for a gentle kick that complements the seafood beautifully without overpowering it.

What type of salmon is best for stuffing?

Thicker cuts like center-cut filets of Atlantic or King salmon work best, as they offer enough room to create a nice pocket for the stuffing and stay juicy after baking.

How do I know when the salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. The golden brown topping is also a great visual cue that it’s ready to enjoy.

Final Thoughts

Now that you’ve unlocked the secrets to making sensational Crab and Shrimp Stuffed Salmon, it’s time to bring this delightful dish into your kitchen. It’s a wonderful way to elevate your seafood repertoire with bold flavors and luscious textures you and your loved ones will savor with every bite. Trust me, once you try this, it will become a beloved go-to recipe whenever you want to celebrate with something truly special.

Crab and Shrimp Stuffed Salmon Recipe

★★★★★

5.2 from 16 reviews

Author: Elara
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

This Crab and Shrimp Stuffed Salmon recipe features generous salmon filets filled with a savory mixture of lump crab meat, chopped shrimp, cream cheese, mayonnaise, and aromatic herbs. Baked to perfection with a golden topping, it makes an elegant and flavorful seafood dish perfect for special occasions or a delightful weeknight dinner.

Instructions

Cook Shrimp: Melt the butter in a large pan over medium heat. Add the chopped shrimp and cook for about 1 minute and 30 seconds until just opaque. Remove from heat and set aside, allowing the shrimp to continue cooking in the oven later.
Prepare Stuffing: In a large bowl, stir together mayonnaise, cream cheese, bread crumbs, egg, Old Bay seasoning, onion powder, dried parsley, and fresh or dried dill weed until well combined. Gently fold in the lump crab meat and the cooked shrimp mixture once cooled to room temperature.
Prepare Salmon: Cut a pocket into each piece of salmon filets carefully without slicing through completely. Rub each piece of salmon with the light flavored oil and season with salt on the outside and inside of the pocket.
Stuff Salmon: Generously fill and top each salmon pocket with the prepared crab and shrimp stuffing mixture, pressing it gently to ensure it stays in place.
Bake: Place the stuffed salmon on a baking sheet or dish and bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until the stuffing topping is golden brown and the salmon is cooked through.

Notes

Use fresh lump crab meat for the best flavor and texture.
Be careful not to cut fully through the salmon when making the pocket.
Light flavored oils such as canola or grapeseed oil help maintain the delicate flavor of the salmon.
Adjust baking time slightly if salmon pieces are thicker or thinner than average.
Leftover stuffed salmon can be refrigerated and gently reheated.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American