Crab and Shrimp Stuffed Salmon Recipe
Looking for the best Crab and Shrimp Stuffed Salmon recipe? This elegant seafood dinner features tender salmon fillets stuffed with a rich mixture of lump crab meat, juicy shrimp, cream cheese, Parmesan, and herbs, then baked until perfectly flaky. It’s an impressive restaurant-style meal that’s surprisingly easy to make at home.
❤️ Why You’ll Love This Recipe
Loaded with premium seafood
Rich, creamy crab and shrimp filling
Perfect for holidays and special occasions
High in protein and omega-3s
Easy enough for weeknight dinners
Restaurant-quality results at home
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
🛒 Ingredients
For the Salmon
4 salmon fillets (6–8 oz / 170–225 g each), skin removed if preferred
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and freshly ground black pepper, to taste
Crab & Shrimp Stuffing
8 oz (225 g) lump crab meat, picked over for shells
8 oz (225 g) medium shrimp, peeled, deveined, cooked, and chopped
4 oz (115 g) cream cheese, softened
¼ cup mayonnaise
½ cup freshly grated Parmesan cheese
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 tablespoons panko breadcrumbs
Topping
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
Lemon wedges for serving
👨🍳 Instructions
Step 1: Prepare the Salmon
Preheat your oven to 375°F (190°C).
Pat the salmon dry.
Using a sharp knife, cut a pocket into the side of each fillet without slicing all the way through.
Brush with olive oil and season with:
Smoked paprika
Garlic powder
Onion powder
Salt
Black pepper
Step 2: Make the Seafood Stuffing
In a mixing bowl, combine:
Lump crab meat
Chopped shrimp
Cream cheese
Mayonnaise
Parmesan cheese
Garlic
Dijon mustard
Old Bay seasoning
Lemon juice
Parsley
Panko breadcrumbs
Mix gently until well combined.
Step 3: Stuff the Salmon
Carefully spoon the seafood mixture into each salmon pocket.
Arrange the stuffed fillets in a lightly greased baking dish.
Brush the tops with melted butter and sprinkle with Parmesan cheese.
Step 4: Bake
Bake for 20–25 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
For a golden topping, broil for the last 2 minutes, watching closely.
Step 5: Serve
Garnish with fresh parsley and lemon wedges.
Serve with:
Garlic mashed potatoes
Roasted asparagus
Wild rice
Buttered green beans
Caesar salad
Roasted Brussels sprouts
💡 Chef’s Tips
Use fresh lump crab meat for the sweetest flavor and best texture.
Avoid overmixing the stuffing to keep the crab meat in delicate pieces.
Don’t overbake the salmon, as it can dry out.
Add a pinch of cayenne pepper to the filling if you enjoy a little heat.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat covered in a 325°F (165°C) oven until warmed through.
🥗 Nutrition (Per Serving)
Calories: 590
Protein: 49g
Carbohydrates: 7g
Fat: 39g
Saturated Fat: 12g
Fiber: 1g
Sugar: 2g
Sodium: 710mg
❓ Frequently Asked Questions
Can I use canned crab meat?
Yes, but high-quality lump crab meat provides the best flavor and texture. Drain canned crab well before using.
Can I prepare this ahead of time?
Absolutely. Stuff the salmon up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
What side dishes pair best with stuffed salmon?
Garlic mashed potatoes, roasted vegetables, rice pilaf, asparagus, green beans, or a crisp garden salad all complement this rich seafood dish.
