Why You’ll Love This Recipe

Crab and Shrimp Stuffed Salmon is a decadent seafood dish that combines tender, flaky salmon with a rich, savory filling of lump crab meat, succulent shrimp, herbs, and creamy cheese. Perfect for special occasions or elegant dinners, this recipe is easy to prepare but delivers restaurant-quality results. It’s a showstopper packed with flavor, texture, and visual appeal.

ingredients

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

salmon filletslump crab meatraw shrimp (peeled, deveined, and chopped)cream cheesemayonnaiseParmesan cheesegreen onionsgarlicclovesOld Bay seasoninglemon juicefresh parsleysalt and pepperolive oil

directions

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

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

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

Slice a pocket lengthwise into 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 salmon in the prepared dish and drizzle lightly with olive oil.

Bake uncovered for 18–22 minutes, or until the salmon is fully cooked and flakes easily with a fork.

Garnish with fresh parsley and an optional squeeze of lemon before serving.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesBaking time: 20 minutesTotal time: 40 minutes

Variations

Use Cajun seasoning instead of Old Bay for a spicier kick.

Add chopped spinach or artichoke hearts to the stuffing for added texture.

Swap cream cheese with ricotta for a lighter filling.

Top with breadcrumbs for a crunchy crust.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days.Reheat gently in the oven at 300°F (150°C) for 10–12 minutes or microwave for 1–2 minutes, checking to avoid overcooking.

FAQs

Can I use canned crab meat?

Yes, but make sure it’s high quality and drained well to avoid excess moisture.

What kind of shrimp works best?

Medium-sized raw shrimp, finely chopped, is ideal for blending into the filling.

Can I make this ahead of time?

Yes, stuff the salmon up to a day ahead and refrigerate until ready to bake.

Do I need to remove the salmon skin?

Not necessarily—leave it on to help hold the fillet together, or remove if preferred.

Can I freeze this dish?

It’s best fresh, but you can freeze before baking. Thaw in the fridge before cooking.

Can I grill stuffed salmon?

It’s possible but trickier; wrap in foil to hold the filling and grill over indirect heat.

What sides go well with it?

Garlic mashed potatoes, roasted asparagus, or a light salad pair beautifully.

How do I know when the salmon is done?

It should flake easily with a fork and reach an internal temperature of 145°F (63°C).

Is this dish keto-friendly?

Yes, it’s low in carbs and high in protein and healthy fats.

Can I use other fish?

Yes, trout or halibut are good alternatives for stuffing.

Conclusion

Crab and Shrimp Stuffed Salmon is a luxurious yet simple seafood entrée that brings bold flavors and gourmet flair to your dinner table. Whether you’re hosting guests or treating yourself to something special, this dish is sure to impress. Rich, creamy, and packed with seafood goodness, it’s a satisfying way to elevate your next meal.