If you’re looking for a dish that feels indulgent yet is surprisingly straightforward to make, the Crab & Shrimp Stuffed Salmon Recipe is going to be your new go-to. Perfectly flaky salmon meets a rich, creamy mixture of crab and shrimp, all seasoned with the zest of fresh lemon and the warmth of Old Bay seasoning. This recipe promises a delightful blend of textures and flavors that will make any dinner feel like a special occasion, whether it’s a cozy weeknight or a festive gathering.
Ingredients You’ll Need
Every ingredient in this Crab & Shrimp Stuffed Salmon Recipe plays a special role, bringing balance to the textures and a burst of flavor to every bite. You don’t need a pantry full of exotic items to impress with this dish—simple staples work together beautifully.
- Salmon fillets (4 x 6 oz, skin removed): Choose fresh, firm fillets for the best texture and rich flavor.
- Lump crab meat (4 oz): Opt for lump crab for both its sweetness and its ability to create a chunky stuffing.
- Cooked shrimp (4 oz, chopped): Adds a delicate seafood contrast to the crab and enhances the stuffing’s texture.
- Cream cheese (2 oz, softened): Brings creaminess and helps bind the stuffing together smoothly.
- Mayonnaise (2 tbsp): Adds moisture and a subtle tang that keeps the filling luscious.
- Dijon mustard (1 tbsp): Introduces a slight sharpness to brighten the mix.
- Grated Parmesan cheese (1/4 cup): Gives a savory depth and a hint of nuttiness.
- Breadcrumbs (1/4 cup): Provide just enough crunch and help absorb excess moisture.
- Fresh lemon juice (1 tbsp): Adds a refreshing citrus punch that balances the richness.
- Fresh parsley (1 tbsp, chopped): For color and a fresh herbal note.
- Old Bay seasoning (1/2 tsp): The classic seafood spice that ties all flavors together magically.
- Salt and pepper to taste: Essential seasoning that enhances all the other ingredients.
- Olive oil (1 tbsp): Used for searing the salmon to get that gorgeous golden crust.
How to Make Crab & Shrimp Stuffed Salmon Recipe
Step 1: Prepare the Seafood Stuffing
In a mixing bowl, gently combine the lump crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, Dijon mustard, grated Parmesan, breadcrumbs, fresh lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper. Take your time folding everything together just until combined to keep those lovely lumps of crab intact.
Step 2: Create the Salmon Pockets
Carefully cut a lengthwise slit down the center of each salmon fillet to create a pocket, making sure not to cut through the bottom. This is where your delicious seafood filling will nestle, so keep the pocket intact for stuffing.
Step 3: Stuff and Season the Salmon
Fill each salmon pocket with the seafood mixture, pressing gently but firmly to ensure the stuffing stays in place. Once stuffed, season the outside of the salmon fillets with salt and pepper to enhance the natural flavors of the fish.
Step 4: Sear the Salmon
Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed fillets in the hot oil and sear for 2 to 3 minutes on each side, achieving a lovely golden-brown crust that locks in all those fantastic juices.
Step 5: Bake to Perfection
Transfer the skillet directly to a preheated 375°F oven. Bake for 12 to 15 minutes, or until the salmon is fully cooked through and the stuffing is nicely heated. The salmon should flake easily with a fork, and the stuffing should be bubbly and fragrant.
How to Serve Crab & Shrimp Stuffed Salmon Recipe
Garnishes
Brighten this rich dish with fresh lemon wedges for a zesty squeeze right at the table, and sprinkle extra chopped parsley to add a splash of vibrant green. A few delicate sprigs of dill or chives also complement the seafood flavors brilliantly.
Side Dishes
Pair your Crab & Shrimp Stuffed Salmon Recipe with simple steamed vegetables like asparagus or green beans to keep the meal light and fresh. Fluffy rice pilaf or a creamy risotto also balance the richness of the stuffing, making it a complete and satisfying feast.
Creative Ways to Present
For an impressive presentation, serve the stuffed salmon atop a bed of wilted spinach or baby arugula dressed lightly with lemon vinaigrette. You can also plate it family-style on a large platter garnished with lemon slices and fresh herbs to encourage sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Place any leftover Crab & Shrimp Stuffed Salmon in an airtight container and refrigerate within two hours of cooking. Leftovers will stay fresh for up to two days, perfect for enjoying a gourmet lunch the next day.
Freezing
The best way to freeze this recipe is to prepare the stuffing in advance and store it separately. While cooked stuffed salmon can be frozen, texture may change slightly. If you do freeze cooked portions, wrap tightly in plastic wrap and aluminum foil, and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a low oven (around 275°F) for 10 to 15 minutes to retain moisture and prevent overcooking. Microwaving can be done but tends to dry out the salmon, so using the oven is preferred if you want to enjoy leftovers at their best.
FAQs
Can I use frozen crab meat and shrimp for this recipe?
Yes, frozen crab meat and shrimp work perfectly as long as they’re fully thawed and drained well before mixing into the stuffing. This ensures your filling stays nice and creamy without excess moisture.
Is it possible to make this recipe gluten-free?
Absolutely! Swap out the regular breadcrumbs for gluten-free breadcrumbs, and double-check seasoning labels to avoid hidden gluten.
What if I don’t have fresh parsley? Can I use dried?
While fresh parsley adds the best bright flavor and color, dried can be used in a pinch—use about one-third the amount and add it with the other dry seasonings.
Can I prepare the stuffed salmon ahead of time before cooking?
Yes, you can assemble the stuffed salmon fillets a day in advance and keep them refrigerated. Just wait to sear and bake until you’re ready to serve for the freshest result.
How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of hot sauce into the seafood stuffing to introduce a nice kick that complements the savory flavors without overpowering them.
Final Thoughts
This Crab & Shrimp Stuffed Salmon Recipe is a shining example of how seafood can be both elegant and approachable. The harmony of fresh salmon with creamy crab and shrimp stuffing will wow your family and friends, creating memorable meals with minimal fuss. Don’t hesitate to try this recipe—you might just find it becoming a beloved classic in your kitchen!
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Crab & 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 & Shrimp Stuffed Salmon recipe features tender salmon fillets filled with a creamy, flavorful mixture of lump crab meat, cooked shrimp, and savory seasonings. Perfectly seared on the stovetop and finished in the oven, this elegant seafood dish is ideal for an easy yet impressive main course.
Ingredients
Salmon Fillets
- 4 salmon fillets (6 oz each, skin removed)
Stuffing Mixture
- 4 oz lump crab meat
- 4 oz cooked shrimp, chopped
- 2 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
Cooking and Seasoning
- 1 tablespoon olive oil
- Salt and pepper for seasoning salmon fillets
Instructions
- Prepare the Oven: Preheat your oven to 375°F to ensure it’s ready to finish baking the stuffed salmon after searing.
- Make the Stuffing: In a mixing bowl, gently combine the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, Dijon mustard, grated Parmesan, breadcrumbs, fresh lemon juice, chopped parsley, Old Bay seasoning, salt, and pepper until evenly mixed.
- Create Salmon Pockets: Carefully cut a slit lengthwise down the center of each salmon fillet to form a pocket, being cautious not to cut all the way through the fish.
- Stuff the Salmon: Fill each pocket generously with the crab and shrimp mixture, pressing lightly to secure the filling inside the fillet.
- Season the Fillets: Lightly season the outside of each stuffed salmon fillet with salt and pepper to enhance flavor.
- Sear the Salmon: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed fillets in the skillet and sear for 2 to 3 minutes on each side until they develop a light golden brown crust.
- Bake to Finish: Transfer the skillet with the seared stuffed salmon to the preheated oven. Bake for 12 to 15 minutes, or until the salmon is thoroughly cooked and the stuffing is heated through.
- Serve: Remove from the oven and serve hot. Optionally, garnish with lemon wedges to add a fresh citrus note to the dish.
Notes
- The stuffing mixture can be prepared up to one day in advance and kept refrigerated to save time.
- Pair this stuffed salmon with steamed vegetables or rice for a complete and balanced meal.
- For added texture, use jumbo shrimp in the stuffing.
- To add a bit of heat, incorporate a pinch of red pepper flakes into the stuffing mixture.
