Here’s an elegant yet easy recipe for Crab and Shrimp Stuffed Salmon—a showstopping dish perfect for date nights, holidays, or impressing guests! Tender salmon fillets are stuffed with a rich, creamy seafood filling, then baked to perfection.
Ingredients
For the Seafood Stuffing:
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1/2 lb (225g) lump crabmeat (fresh, canned, or imitation), drained
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1/2 lb (225g) cooked shrimp, chopped
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1/4 cup mayonnaise
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2 tbsp cream cheese, softened
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1/4 cup breadcrumbs (or crushed Ritz crackers)
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1 tbsp lemon juice
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1 tsp Old Bay seasoning
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1/2 tsp garlic powder
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2 tbsp fresh parsley, chopped
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Salt & pepper to taste
For the Salmon:
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4 salmon fillets (6-8 oz each, skin-on or off)
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1 tbsp olive oil
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1/2 tsp paprika
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Lemon wedges (for serving)
Instructions
1. Prep the Filling:
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In a bowl, gently mix crab, shrimp, mayo, cream cheese, breadcrumbs, lemon juice, Old Bay, garlic powder, parsley, salt, and pepper until combined (don’t overmix to keep crab lumpy!).
2. Stuff the Salmon:
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Butterfly the salmon: Slice a deep pocket into the side of each fillet (don’t cut all the way through).
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Stuff each fillet generously with the seafood mixture. Secure with toothpicks if needed.
3. Bake:
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Preheat oven to 375°F (190°C).
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Place salmon on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with paprika.
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Bake 18-22 minutes, until salmon flakes easily and stuffing is golden.
4. Serve:
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Garnish with extra parsley and lemon wedges. Pair with:
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Asparagus or garlic mashed potatoes
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A crisp white wine (like Chardonnay or Sauvignon Blanc)
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Tips for Success
🔹 For a crispy top: Broil the last 2-3 minutes.
🔹 Make ahead: Assemble stuffing up to 1 day in advance.
🔹 No crab? Use all shrimp or add scallops.
🔹 Gluten-free: Swap breadcrumbs for almond flour.
Why You’ll Love It
✅ Restaurant-quality at home!
✅ Versatile—works with cod or halibut too.
✅ Rich, decadent filling without being heavy.
Perfect for a special occasion or when you want to treat yourself! 🍤🐟