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.

Ingredients

Scale

Salmon

4 generous sized pieces of salmon filet
3 teaspoons light flavored oil (for rubbing on fish)
3/4 teaspoons salt (to rub on salmon)

Seafood Filling

8 ounces lump crab meat
8 raw medium shrimp, chopped

Stuffing Mixture

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

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

Nutrition

Serving Size: 1 stuffed salmon filet
Calories: 450
Sugar: 1g
Sodium: 550mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 40g
Cholesterol: 150mg

Keywords: stuffed salmon, crab stuffed salmon, shrimp stuffed salmon, seafood stuffed salmon, baked salmon, elegant seafood dinner