Name: Crab & Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: PT-491907H26M42S
Total time: PT-491907H26M42S
Cuisine: American
Ingredients: ½ cup cooked shrimp, finely chopped; ½ cup lump crab meat (real, drained); ¼ cup cream cheese, softened; 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 green onion, finely chopped; 1 tbsp parsley or dill, chopped; ¼ cup breadcrumbs (Panko or regular); ¼ tsp Old Bay or Cajun seasoning; Salt and pepper to taste; Optional: squeeze of lemon juice or zest; 4 skinless salmon fillets (6–8 oz each); 1–2 tbsp olive oil or melted butter (for brushing); Salt and pepper for seasoning; Paprika or Cajun seasoning (optional)

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I love making this Crab & Shrimp Stuffed Salmon when I want something that feels elegant but is surprisingly simple to prepare. The rich salmon paired with creamy seafood stuffing creates a restaurant-quality dish right in my own kitchen. It is perfect for family dinners, date nights, or when I want to impress guests without spending hours cooking.

Crab & Shrimp Stuffed Salmon

Ingredients

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

For the Seafood Stuffing:

½ cup cooked shrimp, finely chopped

½ cup lump crab meat (real, not imitation)

¼ cup cream cheese, softened

2 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 garlic clove, minced

1 green onion, finely chopped

1 tablespoon parsley or dill, chopped

¼ cup breadcrumbs (Panko or regular)

¼ teaspoon Old Bay or Cajun seasoning

Salt and pepper to taste

Optional: a squeeze of lemon juice or zest

For the Salmon:

4 skinless salmon fillets (6–8 oz each)

Olive oil or melted butter for brushing

Salt and pepper

Paprika or Cajun seasoning (optional)

Directions

I preheat the oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.

To prepare the stuffing, I mix the cream cheese, mayonnaise, Dijon mustard, garlic, herbs, seasoning, and breadcrumbs in a bowl until smooth. I gently fold in the chopped shrimp and crab meat, then taste and adjust the seasoning if needed.

I prepare the salmon by using a sharp knife to cut a slit lengthwise into each fillet, creating a pocket without slicing all the way through. I season each piece with salt, pepper, and paprika or Cajun seasoning.

I spoon the seafood stuffing into each salmon pocket and press gently to secure it. I place the fillets in the prepared baking dish and drizzle them lightly with olive oil or melted butter.

I bake the salmon for 18–22 minutes, until it turns opaque and flakes easily with a fork, and the stuffing is heated through. If I want a golden top, I broil it for 1–2 minutes at the end.

I like serving it with lemon wedges, garlic mashed potatoes, rice pilaf, roasted vegetables, or a crisp green salad.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Total Time: Approximately 35–40 minutes

Variations

I sometimes make this dish ahead by stuffing the salmon up to one day in advance and refrigerating it until I am ready to bake.

For a spicy version, I add diced jalapeños or extra Cajun seasoning to the stuffing.

When I need a dairy-free option, I replace the cream cheese with mashed avocado or dairy-free cream cheese alternatives. The texture stays creamy while offering a slightly different flavor profile.

Storage/Reheating

I store leftover stuffed salmon in an airtight container in the refrigerator for up to 3 days.

To reheat, I place it in a 300°F (150°C) oven for about 10–15 minutes until warmed through. I avoid microwaving when possible because it can dry out the salmon. If I do use a microwave, I cover it loosely and heat it gently in short intervals.

I do not recommend freezing it after baking because the creamy filling can change texture once thawed.

FAQs

Can I use frozen shrimp and crab?

I can use frozen shrimp as long as I thaw and drain them well before chopping. For crab, I prefer real lump crab meat for the best flavor, but I make sure it is fully drained.

How do I know when the salmon is done?

I check that the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.

Can I grill this instead of baking?

I can grill it carefully using a foil packet to keep the stuffing secure. I cook it over medium heat and monitor it closely to prevent overcooking.

What type of salmon works best?

I like using thick, center-cut salmon fillets because they are easier to stuff and hold the filling well.

Can I prepare the stuffing ahead of time?

I often prepare the stuffing up to one day in advance and keep it refrigerated in an airtight container until I am ready to use it.

Conclusion

I find this Crab & Shrimp Stuffed Salmon to be the perfect blend of elegance and comfort. The creamy seafood filling paired with flaky salmon creates a rich and satisfying meal that always impresses. Whether I make it for a special dinner or a simple family meal, it never fails to deliver incredible flavor with minimal effort.

📖 Recipe:

Crab & Shrimp Stuffed Salmon

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Author: Cheryl
Total Time: 35–40 minutes
Yield: 4 servings
Diet: Halal

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Description

Crab & Shrimp Stuffed Salmon is an elegant yet simple dish featuring tender salmon fillets filled with a creamy seafood stuffing made with shrimp, lump crab, herbs, and seasonings. Perfect for special occasions or easy weeknight dinners, this restaurant-quality meal delivers rich flavor with minimal effort.

Instructions

Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
In a bowl, mix cream cheese, mayonnaise, Dijon mustard, garlic, herbs, seasoning, and breadcrumbs until smooth.
Gently fold in the chopped shrimp and lump crab meat. Adjust salt and pepper to taste. Add lemon juice or zest if desired.
Using a sharp knife, cut a slit lengthwise into each salmon fillet to create a pocket without cutting all the way through.
Season the salmon with salt, pepper, and optional paprika or Cajun seasoning.
Spoon the seafood stuffing evenly into each salmon pocket and gently press to secure.
Place the stuffed fillets in the prepared baking dish and brush or drizzle with olive oil or melted butter.
Bake for 18–22 minutes, until the salmon is opaque and flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Optional: Broil for 1–2 minutes at the end for a golden top.
Serve warm with lemon wedges and your choice of sides.