Crab and Shrimp Stuffed Salmon

Crab and shrimp stuffed salmon makes for a dazzling dinner that looks restaurant-worthy but is surprisingly doable at home. The tender salmon holds a creamy seafood filling packed with sweet crab and bites of shrimp, all seasoned just right with herbs and a touch of Old Bay. When I serve this to friends, no one can believe how fast it comes together.

I first tried this on a birthday when we wanted something fancier than grilled salmon. It ended up being the star of the meal and turned even my non-seafood people into fans.

Ingredients

• Salmon fillets: opt for center-cut fillets that are even in thickness so they bake evenly and hold the stuffing well
• Lump crab meat: look for quality crab with large pieces for the best texture. Always check for shells
• Cooked shrimp: smaller peeled shrimp are easiest. I prefer to chop them so every bite gets some
• Cream cheese: use full-fat for the richest filling and let it soften for easy blending
• Mayonnaise: choose a good quality mayo for flavor and creaminess
• Grated Parmesan cheese: adds a nutty salty backbone to the stuffing
• Green onions: fresh and mild green flavor that brightens the filling
• Fresh parsley: brings herby earthiness and a pop of color
• Lemon juice: freshly squeezed is best for a bright zippy taste
• Old Bay seasoning: key for that classic seafood seasoning kick
• Salt and black pepper: season throughout for layered flavor
• Butter: melted and brushed on top for golden richness
• Lemon wedges: sharpens flavors and adds that finishing freshness

Step-by-Step Instructions

Prep the Oven and Pan:

Preheat your oven to 190 degrees Celsius. Get your baking sheet ready by lining it with parchment paper or lightly greasing it so nothing sticks and cleanup is easy

Mix the Seafood Filling:

In a medium bowl blend together softened cream cheese mayonnaise Parmesan cheese green onions parsley lemon juice Old Bay salt and pepper until smooth and creamy. Gently fold in the crab meat and chopped shrimp so they stay chunky and do not break apart

Prepare the Salmon:

Lay the salmon fillets flat and use a sharp knife to cut a deep pocket down the center of each. Be careful not to cut all the way through. Season the fillets all over with salt and black pepper so every bite is seasoned

Stuff the Salmon:

Use a spoon to fill each salmon pocket with your seafood mixture pressing it in gently so it stays put but does not burst out

Bake to Perfection:

Arrange the stuffed fillets on your prepared baking sheet. Brush the tops of each with melted butter to promote browning and flavor. Bake for about 18 to 22 minutes or until the salmon flakes easily with a fork and the stuffing is warmed through

Finish and Serve:

Top with extra parsley and squeeze fresh lemon wedges over the finished fillets right before serving. This brightens up all the flavors and looks beautiful on the plate

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My favorite part is the fresh lump crab meat it makes the stuffing super decadent. I remember my kids taking their first bite and being so surprised by the creamy texture inside the salmon. Now it is always their special request when grandpa visits.

Storage Tips

Once cooled store leftover stuffed salmon in an airtight container in the refrigerator. It stays delicious for up to two days. Reheat slowly in the oven covered with foil to keep the fish moist. Avoid microwaving for too long as the seafood filling can become rubbery

Ingredient Substitutions

If you cannot find or afford lump crab meat imitation crab works in a pinch and still brings that seafood flavor. For the shrimp you can use thawed frozen shrimp as long as it is well drained. Chive or tarragon can sub for parsley if you want a different herbal note. Low fat cream cheese will work but the filling will not be as rich or creamy

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Serving Suggestions

Serve this stuffed salmon with roasted asparagus or green beans and a simple rice pilaf for a full meal. A big green salad with lemon vinaigrette also pairs well. For special occasions I pour a glass of crisp white wine and add a side of garlic mashed potatoes

Cultural and Historical Context

Stuffed seafood dishes have roots in classic American steakhouses and festive coastal gatherings. This particular recipe channels the flavors of Chesapeake Bay where crab and Old Bay seasoning are culinary staples. Marrying salmon shrimp and crab gives it a modern twist while remaining deeply comforting and familiar

Recipe FAQs

→ How do I keep the salmon from overcooking?

Bake the stuffed salmon just until it flakes easily with a fork and the filling is heated through, about 18–22 minutes at 190°C. Avoid overbaking for the best texture.

→ Can I use imitation crab instead of fresh crab?

Yes, imitation crab can be substituted if fresh crab is unavailable. It provides a similar texture, though the flavor may be slightly different.

→ What side dishes pair well with this meal?

Serve with roasted vegetables, steamed asparagus, rice pilaf, or a fresh green salad. Chilled Chardonnay or Sauvignon Blanc complements the seafood flavors nicely.

→ How do I ensure the stuffing stays inside the fillet?

Cut a pocket in each fillet, being careful not to slice through. Gently press the seafood mixture in, and avoid overfilling to keep the stuffing secure while baking.

→ Is this dish suitable for a gluten-free diet?

Yes; all featured ingredients are gluten-free. Always verify any substitutions, such as imitation crab or seasoning blends, to confirm.