Crab & Shrimp Stuffed Salmon (Printable)
Flaky salmon stuffed with lump crab, shrimp, and vegetables in a creamy seasoning blend, baked until golden and tender.
# What You Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless, center cut
02 - 4 oz lump crab meat, drained and checked for shells
03 - 4 oz small cooked shrimp, chopped
→ Vegetables & Aromatics
04 - 1/4 cup finely diced celery
05 - 1/4 cup finely diced red bell pepper
06 - 2 tablespoons finely chopped green onion
07 - 1 clove garlic, minced
→ Dairy & Binders
08 - 3 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 egg yolk
→ Seasonings
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Old Bay seasoning
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon zest
15 - Salt and black pepper, to taste
→ For Finishing
16 - 2 tablespoons melted butter
17 - Lemon wedges, for serving
# How To Make:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mayonnaise, egg yolk, Dijon mustard, lemon zest, Old Bay seasoning, parsley, salt, and pepper. Mix until smooth.
03 - Gently fold in crab meat, chopped shrimp, celery, bell pepper, green onion, and garlic until evenly combined.
04 - With a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet evenly with the crab and shrimp mixture, mounding slightly on top if necessary.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops with melted butter.
07 - Bake for 22–25 minutes, or until salmon is cooked through and stuffing is golden.
08 - Serve hot, garnished with fresh parsley and lemon wedges.
# Expert Tips:
01 -
- The combination of lump crab and sweet shrimp creates an incredibly luxurious stuffing that tastes restaurant quality
- Salmon stays perfectly moist while baking, and the seafood stuffing adds such elegant flavor without much effort
02 -
- If your salmon fillets are different thicknesses, the thinner ones will finish cooking faster, so check them a few minutes early
- The stuffing should be slightly mounded on top because it will settle down a bit as it bakes
03 -
- Pick through your crab meat really carefully, there's nothing worse than biting into a piece of shell in such a luxurious dish
- Don't over mix the stuffing once you add the seafood, you want those chunks to stay intact for texture