If you love the taste of fresh seafood and want to impress your guests with something truly special, this Crab and Shrimp Stuffed Salmon Recipe is going to be your new favorite. This dish perfectly marries tender, flaky salmon with a luscious, savory stuffing made from succulent crab and shrimp, all brightened up with lemon and herbs. Every bite offers a delightful blend of textures and flavors that feel luxurious but are surprisingly easy to prepare, making it the perfect centerpiece for a weeknight dinner or a festive gathering.
Ingredients You’ll Need
To make this Crab and Shrimp Stuffed Salmon Recipe, you only need a handful of ingredients, each chosen to bring balance and depth to the dish. From the fresh seafood to the zesty lemon and creamy cheeses, every component plays a key role in creating that irresistible flavor and texture.
- Salmon fillets (skinless, about 6 ounces each): The perfect base with rich, buttery flesh that holds the stuffing beautifully.
- Raw shrimp (peeled, deveined, finely chopped): Adds a delicate sweetness and tender bite to the stuffing mix.
- Lump crab meat: Brings a luxurious seafood flavor and a slightly flaky texture that complements the shrimp.
- Mayonnaise: Provides creaminess and helps bind the stuffing ingredients together.
- Cream cheese (softened): Adds richness and a silky texture for the perfect stuffing consistency.
- Panko breadcrumbs: Lightly absorb moisture and add a subtle crunch to the stuffing.
- Dijon mustard: Delivers a mild tang that cuts through the richness.
- Fresh lemon juice and zest: Brighten the dish with fresh, citrusy notes.
- Garlic (minced): Infuses a gentle savory depth without overpowering the seafood.
- Paprika, black pepper, and salt: Essential seasonings that enhance all the flavors.
- Fresh parsley (chopped): Adds a pop of color and herbal freshness.
- Olive oil: Keeps the salmon moist while baking and adds a subtle fruitiness.
- Lemon wedges (optional): Perfect for serving and adding an extra squeeze of brightness.
How to Make Crab and Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Salmon
Start by preheating your oven to 375 degrees Fahrenheit and lightly grease a baking dish. Using a sharp knife, carefully cut a lengthwise pocket into the side of each salmon fillet—go slow and make sure not to slice all the way through. This pocket will cradle the luscious seafood stuffing perfectly during baking. Don’t forget to pat the salmon dry first to help it cook evenly and maintain a lovely texture.
Step 2: Mix the Seafood Stuffing
In a mixing bowl, combine the finely chopped shrimp, lump crab meat, mayonnaise, softened cream cheese, panko breadcrumbs, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, paprika, salt, black pepper, and chopped parsley. Gently stir everything together until the mixture is well blended but still light and fluffy. This stuffing is the heart of the recipe—each ingredient lending richness, flavor, and just the right amount of tang.
Step 3: Stuff the Salmon Fillets
Carefully spoon the seafood stuffing evenly into the pocket of each salmon fillet, pressing gently to ensure it fills the cavity nicely without spilling over too much. Place the stuffed fillets into your prepared baking dish and drizzle olive oil lightly over the top to keep the salmon moist and give a subtle fruitiness as it roasts.
Step 4: Bake to Perfection
Pop the baking dish into the preheated oven and bake uncovered for about 18 to 22 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the stuffing is warm throughout. The kitchen will fill with the most inviting aroma of seafood mingling with garlic and lemon—trust me, this moment is something special!
How to Serve Crab and Shrimp Stuffed Salmon Recipe
Garnishes
Serving your Crab and Shrimp Stuffed Salmon Recipe with fresh lemon wedges is a simple yet game-changing touch; a squeeze of lemon juice brings brightness that enhances all the flavors. You can also sprinkle a little more chopped parsley on top for a lovely burst of green and fresh herbal aroma.
Side Dishes
This dish pairs beautifully with a variety of sides. Think fluffy steamed rice or a wild rice blend to soak up any buttery juices. Roasted vegetables like asparagus, zucchini, or baby carrots add a colorful and healthy component. If you want something lighter, a crisp mixed green salad with a vinaigrette complements the richness of the stuffed salmon perfectly.
Creative Ways to Present
For an elevated presentation, place each stuffed salmon fillet on a bed of sautéed spinach or creamy risotto. Alternatively, serve the dish family-style on a large platter garnished with lemon wedges and parsley sprigs to wow your guests visually before they even take a bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crab and Shrimp Stuffed Salmon Recipe, store them in an airtight container in the refrigerator. They will keep well for up to two days, allowing you to enjoy this delicious dish even the next day without losing any flavor.
Freezing
Freezing cooked stuffed salmon is possible but a bit tricky because cooked seafood can lose texture when frozen and thawed. If you want to freeze, wrap portions tightly in plastic wrap and foil, and use within one month. Thaw gently in the fridge before reheating to preserve as much flavor and texture as possible.
Reheating
To reheat leftovers, gently warm the stuffed salmon in a low oven (around 300 degrees Fahrenheit) for about 10-15 minutes. Avoid microwaving if you can, as it might dry out the fish or make the stuffing rubbery. This slow warming helps the flavors stay fresh and the salmon tender.
FAQs
Can I use frozen crab meat and shrimp for this Crab and Shrimp Stuffed Salmon Recipe?
Yes, you can use frozen crab meat and shrimp, but be sure to thaw them completely and pat them dry before mixing to avoid excess moisture in your stuffing.
What can I substitute for cream cheese in the stuffing?
If you prefer, you can substitute cream cheese with Greek yogurt or ricotta cheese for a lighter yet creamy texture, though the flavor will be slightly different.
Is it necessary to remove the skin from the salmon fillets?
Removing the skin helps the stuffing adhere better and gives a cleaner presentation, but you can leave it on if you prefer; just cook a bit longer to ensure even doneness.
Can I prepare the stuffed salmon in advance?
You can stuff the salmon fillets a few hours ahead and keep them refrigerated until baking time, which makes this recipe convenient for entertaining.
What wine pairs well with Crab and Shrimp Stuffed Salmon Recipe?
A crisp Sauvignon Blanc or a buttery Chardonnay complements the seafood richness beautifully, balancing the creamy stuffing with bright acidity.
Final Thoughts
This Crab and Shrimp Stuffed Salmon Recipe is truly a celebration of fresh seafood flavors wrapped in one elegant, fuss-free dish. Whether it’s a special occasion or simply a night you want to treat yourself, this recipe delivers on taste, texture, and wow-factor without causing stress in the kitchen. Give it a try—you just might find a new go-to favorite for your dinner table!
Print
Crab and Shrimp Stuffed Salmon Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
This Crab and Shrimp Stuffed Salmon recipe features succulent salmon fillets generously filled with a creamy seafood stuffing of lump crab meat and finely chopped shrimp. Enhanced with fresh lemon, garlic, and herbs, the stuffed salmon is baked to perfection, making for an elegant yet easy-to-prepare main course perfect for seafood lovers.
Ingredients
Salmon
- 4 salmon fillets, skinless, about 6 ounces each
Seafood Stuffing
- 1/2 pound raw shrimp, peeled, deveined, and finely chopped
- 1 cup lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1/4 cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
Finishing
- 1 tablespoon olive oil
- Lemon wedges for serving (optional)
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375 degrees Fahrenheit and lightly grease a baking dish to prevent the salmon from sticking during baking.
- Create Salmon Pockets: Using a sharp knife, carefully cut a pocket lengthwise into the side of each salmon fillet, taking care not to cut all the way through. This pocket will hold the seafood stuffing.
- Make Seafood Stuffing: In a mixing bowl, combine the finely chopped shrimp, lump crab meat, mayonnaise, softened cream cheese, panko breadcrumbs, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, paprika, salt, black pepper, and chopped fresh parsley. Gently stir all ingredients until evenly mixed to create a creamy stuffing.
- Stuff the Salmon: Spoon the seafood stuffing evenly into each salmon pocket, ensuring the filling is well packed inside.
- Prepare for Baking: Place the stuffed salmon fillets into the prepared baking dish. Drizzle them lightly with olive oil to add moisture and help with browning.
- Bake the Salmon: Bake the stuffed salmon uncovered in the preheated oven for 18 to 22 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the oven and serve immediately with lemon wedges for an added burst of fresh citrus flavor, if desired.
Notes
- Pat the salmon dry before stuffing to help it bake evenly and prevent excess moisture.
- For extra richness, brush the salmon fillets with melted butter before baking.
- This dish pairs wonderfully with rice, roasted vegetables, or a light salad for a complete meal.
