If you’re looking for a dinner that feels like it came straight from a fine-dining restaurant but is secretly easy enough to whip up at home, this Crab and Shrimp Stuffed Salmon is your new best friend. Picture tender, flaky salmon fillets, split open and generously filled with a rich, creamy mixture of sweet crab, juicy shrimp, and just the right touch of seasoning. Every bite is a luxurious blend of buttery seafood flavors, perfectly balanced by the freshness of the salmon.

Whether you’re cooking for date night, hosting friends, or just treating yourself (because you deserve it), this dish delivers that “wow” factor without any complicated steps.

Why You’ll Love Crab and Shrimp Stuffed Salmon

• Restaurant-quality at home — fancy flavors made simple.
• Packed with seafood goodness — salmon, crab, and shrimp in one dish.
• Customizable — adjust the filling to your taste.
• Perfect for special occasions — but easy enough for a weeknight treat.

Chef’s Pro Tips for Perfect Results

• Choose fresh salmon fillets that are thick enough to cut a pocket for the stuffing.
• Use lump crab meat for the best flavor and texture.
• Don’t overcook — salmon is best when still slightly pink in the center.
• Chill the stuffing for 15 minutes before filling the salmon; it holds together better.

Ingredients

1. 4 salmon fillets (about 6 oz each), skin on or off

2. ½ lb lump crab meat, picked over for shells

3. ½ lb shrimp, peeled, deveined, and chopped

4. 4 oz cream cheese, softened

5. 2 tablespoons mayonnaise

6. 1 tablespoon Dijon mustard

7. 2 tablespoons lemon juice

8. 2 tablespoons fresh parsley, chopped

9. 1 teaspoon Old Bay seasoning

10. ½ teaspoon garlic powder

11. Salt and pepper, to taste

12. 2 tablespoons olive oil or melted butter, for brushing

Instructions

Step 1 – Preheat Oven

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 2 – Make the Seafood Filling

In a medium bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay, garlic powder, salt, and pepper. Stir until smooth, then gently fold in crab meat and chopped shrimp. Chill for 15 minutes.

Step 3 – Prepare the Salmon

Using a sharp knife, cut a slit down the middle of each salmon fillet to create a pocket for the stuffing, being careful not to cut all the way through.

Step 4 – Stuff the Salmon

Spoon the chilled seafood filling into each salmon pocket, pressing gently to secure.

Step 5 – Season and Bake

Place stuffed fillets on the prepared baking sheet, brush lightly with olive oil or butter, and season with extra Old Bay if desired. Bake for 18–22 minutes, or until salmon is just cooked through.

Step 6 – Serve

Serve hot with lemon wedges for a fresh, zesty finish.

Texture & Flavor Secrets

This dish is all about contrasts—the buttery softness of baked salmon against the rich, creamy crab-and-shrimp filling. The Old Bay seasoning ties it all together with its signature seafood spice blend, while the lemon juice keeps everything bright and balanced.

How to Serve Crab and Shrimp Stuffed Salmon

Serve alongside roasted asparagus, garlic mashed potatoes, or a fresh green salad. For a more indulgent plate, drizzle with a lemon butter sauce or hollandaise right before serving.

Creative Leftover Transformations

• Seafood salad — shred leftover salmon and stuffing, mix with extra mayo, and serve on crackers or in lettuce cups.
• Seafood pasta — toss with linguine, olive oil, and Parmesan for a next-day dinner.
• Breakfast scramble — fold chopped leftovers into scrambled eggs for a luxurious morning treat.

Additional Tips

• If your salmon fillets are thin, you can layer the filling on top instead of cutting a pocket.
• You can prepare the filling a day in advance and refrigerate until ready to cook.
• For extra golden color, broil the salmon for 2–3 minutes after baking.

Make It a Showstopper (Presentation Ideas)

Serve the fillets on a platter lined with fresh lemon slices and parsley sprigs. A light drizzle of lemon butter over the top just before serving adds a glossy, mouthwatering finish.

FAQ’s

1. Can I use canned crab meat? Yes, but fresh lump crab has the best flavor.
2. Can I use frozen shrimp? Absolutely—just thaw and pat dry before chopping.
3. Do I need skin-on salmon? Either works; skin-on helps hold shape.
4. Can I grill this instead of baking? Yes, use a fish grilling basket or foil to keep the filling in place.
5. Can I add cheese to the filling? Parmesan or mozzarella works well for extra richness.
6. What if I don’t have Old Bay? Use a mix of paprika, celery salt, garlic powder, and pepper.
7. How do I know when salmon is done? It should flake easily and reach an internal temp of 145°F.
8. Can I make this dairy-free? Use dairy-free cream cheese and mayo.
9. What sides pair best? Roasted vegetables, rice pilaf, or a crisp salad.
10. Can I make this ahead of time? Yes, assemble and refrigerate for up to 6 hours before baking.

Conclusion

Crab and Shrimp Stuffed Salmon is the definition of “effortless elegance.” It’s rich, flavorful, and feels like a special occasion on a plate. Whether you’re serving it for a holiday dinner or just treating yourself, this recipe will leave everyone impressed and asking for seconds.

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