How do I make Crab and Shrimp Stuffed Salmon dairy-free?

To enjoy a dairy-free version of Crab and Shrimp Stuffed Salmon, swap out the cream cheese and mozzarella for plant-based alternatives. Vegan cream cheese and shredded dairy-free cheese work wonderfully and maintain the creamy texture of the filling. For a cheesy flavor without actual cheese, sprinkle in some nutritional yeast as a flavorful substitute.

What’s the best way to tell when Crab and Shrimp Stuffed Salmon is fully cooked?

The easiest way to check if your Crab and Shrimp Stuffed Salmon is perfectly cooked is by testing the salmon with a fork—it should flake easily, and the center should be opaque. For more precision, use a food thermometer. The internal temperature of the thickest part of the stuffed salmon should reach 145°F (63°C) for optimal doneness.

Can I use canned crab meat for Crab and Shrimp Stuffed Salmon?

Yes, you absolutely can use canned crab meat in this recipe. It’s a convenient option that still delivers great flavor. Look for high-quality lump crab meat, and be sure to drain it thoroughly to avoid excess moisture in the seafood stuffing. This little step ensures your Crab and Shrimp Stuffed Salmon remains rich and creamy without becoming soggy

Crab and Shrimp Stuffed Salmon – Best Easy Recipe 2025

Description

Crab and Shrimp Stuffed Salmon is a luxurious seafood dish featuring tender wild-caught salmon fillets filled with a creamy, flavorful mixture of jumbo lump crab, shrimp, fresh herbs, and cheese. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality results at home.

Ingredients

Scale

2 large (16 oz) wild-caught salmon fillets
1 cup (8 oz) jumbo lump crab meat
1/2 lb shrimp, cleaned and chopped
4 oz cream cheese, softened
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
2 tbsp chopped green onions
4 garlic cloves, minced
1 tbsp Old Bay seasoning
1 tsp cardamom
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp paprika (divided use)
1/4 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). Mince garlic, chop parsley and green onions. Season shrimp with salt and pepper; set aside.
In a skillet over medium-high heat, melt 1 tbsp butter. Add minced garlic and 1 tsp paprika, cooking for 30 seconds while stirring. Add shrimp and cook for about 3 minutes until lightly browned. Remove from heat.
In a large bowl, combine cream cheese, lemon juice, parsley, green onions, mozzarella, Parmesan, and seasonings (except Old Bay). Gently fold in crab meat and shrimp until just combined.
Season both salmon fillets with salt, pepper, and Old Bay. Place stuffing on one fillet from corner to corner and cover with the second fillet. Reserve some stuffing for topping later.
Place assembled salmon in an oven-safe dish, top with 1 tbsp butter, and bake for 20 minutes.
Remove from oven, spread remaining stuffing on top, and broil for 5 minutes until golden.
Garnish with fresh parsley and serve with vegetables, rice, or mashed potatoes.

Notes

Use fresh or high-quality canned crab meat for the best texture and flavor.
Do not overmix the stuffing to maintain a light and fluffy texture.
For a dairy-free option, substitute vegan cream cheese and shredded cheese alternatives.
This dish can be assembled up to 24 hours in advance and baked when ready.
Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.

Nutrition

Serving Size: 1 stuffed salmon portion
Calories: 420 kcal
Sugar: 2g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 38g
Cholesterol: 125mg

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