Crab and Shrimp Stuffed Salmon Recipe

Introduction

This Crab & Shrimp Stuffed Salmon is an easy weeknight dinner that feels restaurant-worthy. Flaky salmon is filled with a rich seafood stuffing, creating a dish that’s both elegant and simple to prepare. For a complete meal, serve it alongside Best Cheesy Scalloped Potatoes Recipe or a simple green salad.

Ingredients

This elegant seafood dish combines flaky salmon with a rich, creamy stuffing featuring sweet crab and tender shrimp, creating a restaurant-quality meal that’s surprisingly simple to prepare.

• 4 generous sized pieces of salmon filet
• 8 ounces lump crab meat
• 8 raw medium shrimp, chopped
• 3 teaspoons light flavored oil
• 2 tablespoons butter
• 1/2 cup mayonnaise
• 4 ounces cream cheese
• 1/4 cup panko breadcrumbs
• 1 large egg
• 1 teaspoon Old Bay seasoning
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon fresh or dried dill weed

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Crab & Shrimp Stuffed Salmon recipe is about 20% faster than similar seafood stuffing recipes, making it perfect for a quick yet elegant dinner.

Step-by-Step Instructions

Step 1 — Prepare the Salmon Fillets

Pat dry four 6-ounce salmon fillets with paper towels. Use a sharp knife to create a deep pocket in the thickest part of each fillet, being careful not to cut all the way through. This pocket will hold the delicious crab and shrimp stuffing.

Step 2 — Make the Crab & Shrimp Stuffing

In a medium bowl, combine 8 ounces of lump crab meat, 8 ounces of cooked chopped shrimp, 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh parsley, and 1 teaspoon Old Bay seasoning. Gently mix until just combined to avoid breaking up the crab meat too much.

Step 3 — Stuff the Salmon

Carefully spoon the crab and shrimp stuffing mixture into the pockets you created in the salmon fillets. Don’t overstuff—the filling should be snug but not bursting out. Use toothpicks to secure the openings if necessary to keep the stuffing contained during cooking.

Step 4 — Season and Prepare for Baking

Place the stuffed salmon fillets on a parchment-lined baking sheet. Brush lightly with olive oil and season the outside with salt, pepper, and a sprinkle of paprika for color. Let the fillets rest at room temperature for 15-20 minutes while you preheat the oven to 400°F (200°C).

Step 5 — Bake to Perfection

Bake the Crab & Shrimp Stuffed Salmon in the preheated oven for 12-18 minutes, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The stuffing should be hot throughout and lightly golden on top.

Step 6 — Check for Doneness

Insert an instant-read thermometer into the thickest part of the salmon (not just the stuffing) to verify it has reached 145°F. The flesh should be opaque and separate easily when tested with a fork. The crab and shrimp stuffing will be steaming hot and firm to the touch.

Step 7 — Rest and Serve

Remove the Crab & Shrimp Stuffed Salmon from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the fish and stuffing. Carefully remove any toothpicks used to secure the stuffing before plating.

Step 8 — Garnish and Present

Garnish with fresh lemon wedges and additional chopped parsley. The bright acidity of lemon perfectly complements the rich flavors of the salmon and seafood stuffing. Serve immediately while hot for the best texture and flavor experience.

Nutritional Information

Calories	420
Protein	38g
Carbohydrates	6g
Fat	26g
Fiber	1g
Sodium	580mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Imitation crab — More budget-friendly with similar sweet seafood flavor.
• Chicken or turkey stuffing — Leaner protein option with savory poultry notes.
• Cauliflower rice stuffing — Low-carb alternative with mild, nutty flavor.
• Dairy-free cream cheese — Creamy texture without dairy, slightly tangy.
• Gluten-free breadcrumbs — Crispy coating suitable for gluten sensitivities.
• Low-sodium seasoning blend — Full flavor with reduced salt content.
• Chopped mushrooms — Earthy, umami-rich vegetarian stuffing base.

Serving Suggestions

• Pair this elegant Crab & Shrimp Stuffed Salmon with roasted asparagus and lemon-dill rice for a complete meal.
• Serve alongside a fresh arugula salad with a light citrus vinaigrette to complement the rich seafood flavors.
• Perfect for a romantic dinner or a special holiday meal like Christmas or Valentine’s Day.
• For a dinner party, plate each portion with a drizzle of beurre blanc sauce and a sprinkle of fresh chives.
• Accompany with garlic mashed potatoes and sautéed green beans for a comforting, hearty presentation.
• Garnish with lemon wedges and fresh parsley to enhance the visual appeal and add a bright, fresh note.

This Crab & Shrimp Stuffed Salmon is a versatile centerpiece that elevates any dining occasion with its impressive presentation and delicious flavor profile.

Common Mistakes to Avoid

• Mistake: Using wet seafood filling, causing a soggy crust. Fix: Pat crab and shrimp dry thoroughly before mixing to ensure a firm, cohesive stuffing.
• Mistake: Overstuffing the salmon, leading to leaks during cooking. Fix: Use a moderate amount of filling and secure the opening with toothpicks to maintain its shape.
• Mistake: Underseasoning the delicate seafood mixture. Fix: Generously season the crab and shrimp with Old Bay, lemon zest, and fresh herbs for a flavor boost.
• Mistake: Cooking at too high a temperature, drying out the salmon. Fix: Bake at 375°F (190°C) until the internal temperature reaches 145°F for a moist, flaky result.
• Mistake: Skipping the sear, resulting in a pale, less appetizing exterior. Fix: Quickly sear the stuffed salmon in a hot oven-safe skillet before finishing in the oven.
• Mistake: Using previously frozen seafood without proper thawing, creating excess moisture. Fix: Thaw crab and shrimp in the refrigerator overnight and drain any liquid before use.
• Mistake: Overmixing the stuffing, breaking down the delicate texture. Fix: Gently fold ingredients together just until combined to preserve distinct chunks of crab and shrimp.
• Mistake: Not letting the stuffed salmon rest before slicing. Fix: Allow it to rest for 5 minutes after baking so the juices redistribute and the filling sets.
• Mistake: Choosing low-quality breadcrumbs that become pasty. Fix: Use panko breadcrumbs for a lighter, crispier texture that complements the seafood.
• Mistake: Ignoring the salmon’s thickness, leading to uneven cooking. Fix: Select fillets of even thickness or butterfly thicker pieces to ensure the stuffing cooks through evenly.

Storing Tips

• Fridge: Store leftover Crab & Shrimp Stuffed Salmon in an airtight container in the refrigerator for up to 3 days.
• Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Reheat: Reheat in a 275°F oven until the internal temperature reaches 165°F, about 15-20 minutes, to ensure food safety.

Always allow the stuffed salmon to cool to room temperature before refrigerating or freezing to maintain texture and prevent condensation.

Conclusion

This Crab & Shrimp Stuffed Salmon is an impressive yet approachable dish perfect for special dinners. For more seafood inspiration, try our Garlic Butter Salmon with Spinach & Mushrooms Recipe or Baked Cajun Shrimp Recipe. We hope you love this recipe—please leave a comment with your results and subscribe for more delicious ideas!

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FAQs

Can I prepare the Crab & Shrimp Stuffed Salmon ahead of time?

Yes, you can assemble the Crab & Shrimp Stuffed Salmon up to a day in advance. Keep it covered in the refrigerator until ready to bake. This makes it perfect for entertaining.

What is the best way to ensure the salmon is cooked perfectly?

Use a meat thermometer to check for doneness. The Crab & Shrimp Stuffed Salmon is ready when the internal temperature reaches 145°F and the stuffing is hot. The salmon should flake easily with a fork.

Can I use frozen seafood for the stuffing?

Yes, you can use frozen crab and shrimp. Thaw them completely in the refrigerator and pat them very dry before mixing the stuffing. This prevents your Crab & Shrimp Stuffed Salmon from becoming watery.