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.
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)
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.
Notes
Stuffing can be prepared up to 1 day in advance and refrigerated.
Use thick, center-cut salmon fillets for easier stuffing.
For a spicy variation, add diced jalapeños or extra Cajun seasoning.
For dairy-free option, substitute cream cheese with mashed avocado or dairy-free cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 300°F (150°C) oven for 10–15 minutes to prevent drying out.
Freezing after baking is not recommended due to texture changes in the filling.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 145 mg
