I remember the moment when this Crab And Shrimp Stuffed Salmon truly found its place in my cooking lineup. It all started at a family gathering, where I wanted to bring something special that felt both comforting and a little fancy without being too complicated. After a few trial runs, this recipe clicked perfectly — the rich crab shrimp filling nestled inside tender salmon was a hit. Now, this Crab And Shrimp Stuffed Salmon feels like that cozy, celebratory dish I return to whenever I want to impress without stress.
What I love most about this Crab And Shrimp Stuffed Salmon is how it balances simplicity and flavor. There’s no need for tricky techniques or hard-to-find ingredients — just a lovely seafood stuffing recipe that brings lovely texture and taste with every bite. Plus, pulling a beautifully baked stuffed salmon out of the oven always feels like a little win. If you’re a home cook looking to savor something seafood-inspired and straightforward, I’m so glad you’re here. Let’s dive into making your own Crab And Shrimp Stuffed Salmon and enjoy every step together.
What You’ll Need for This Crab And Shrimp Stuffed Salmon:
Before we get started, let’s gather everything to make this Crab And Shrimp Stuffed Salmon come to life. Here’s the simple ingredient list, with a few suggestions and tips to make it even easier:
- 4 salmon fillets (6 ounces each, skin on or skinless works)
- 1 cup lump crab meat, picked over for shells (you can find this at most grocery stores; canned crab meat works if fresh isn’t available)
- 1/2 cup cooked shrimp, chopped finely (shrimp from the freezer section is perfect; just thaw before using)
- 1/4 cup cream cheese, softened (a handy swap is ricotta or mascarpone for a lighter touch)
- 1/4 cup mayonnaise (use full-fat for creaminess, but light mayo works too)
- 2 tablespoons fresh parsley, chopped (dried parsley can substitute in a pinch)
- 1 tablespoon lemon juice (fresh is best here, but bottled is fine)
- 1 teaspoon Dijon mustard (adds a nice tang; mustard powder is okay if you’re out)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil or melted butter for drizzling
Don’t worry if you don’t have every single item exactly as listed. This Crab And Shrimp Stuffed Salmon is flexible. For example, if you need to skip the cream cheese, a thick Greek yogurt can add creaminess. The crab shrimp filling is forgiving and easy to adjust. I always like to have these ingredients prepped and ready—the trick is to have the cream cheese softened and the seafood chopped before you start assembling. That little step saves time when you’re ready to cook. This Crab And Shrimp Stuffed Salmon recipe is affordable because it uses ingredients you can find year-round and can swap according to what’s in your kitchen, making it a practical option for busy weeknights or special dinners.
How to Make This Crab And Shrimp Stuffed Salmon:
Alright, friends, let’s make some magic with this Crab And Shrimp Stuffed Salmon. From start to finish, you’re looking at about 35 to 40 minutes, including prep and baking. Here’s how we do it, step by step:
- Preheat your oven to 375°F (190°C). This is just the right temperature to gently bake the stuffed salmon without drying it out. A moderate heat means your seafood stuffing will stay tender and flavorful.
- Prepare the crab shrimp filling. In a medium bowl, mix together the lump crab meat, chopped shrimp, softened cream cheese, mayonnaise, fresh parsley, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Stir gently until well combined. This is the heart of your Crab And Shrimp Stuffed Salmon, so be gentle to keep the lump crab meat intact.
- Score your salmon fillets. Lay the fillets on a cutting board skin-side down (if the skin’s on). Using a sharp knife, carefully slice a pocket horizontally along the thickest side of each fillet. This is where our seafood stuffed salmon filling goes in.
- Stuff the salmon. Spoon the crab shrimp filling into each salmon pocket, dividing it evenly among the fillets. Don’t be shy—fill them nicely but avoid overstuffing, or they might burst while baking.
- Arrange the stuffed salmon on a lined baking sheet or in a skillet. Drizzle each fillet with olive oil or melted butter—this helps keep everything moist and adds a lovely golden touch.
- Bake the stuffed salmon for 20 to 25 minutes. You’ll know it’s ready when the salmon flakes easily with a fork and your filling looks just set and lightly golden on the edges. Your kitchen will smell incredible as the crab shrimp filling and salmon cook together.
- Optional finishing touch: Broil for 2 minutes. If you want a little color and crisp on top of your crab shrimp filling, switch your oven to broil and watch carefully—it only takes a minute or two to add a beautiful finish.
While your Crab And Shrimp Stuffed Salmon is baking, I love tidying up the kitchen or brewing a warm cup of tea. This pause is a nice moment to appreciate the delicious meal on its way. If your stuffed salmon looks like it’s a little puffy and the filling is holding nicely, you’re on track. Remember, every oven is a bit different, so keep an eye in the last few minutes. If you’re in love with easy fish recipes, you might enjoy my garlic butter lemon salmon or baked sheet pan teriyaki salmon recipes — they’re just as fuss-free and tasty.
Serving Your Crab And Shrimp Stuffed Salmon:
Now comes the best part—enjoying your beautiful Crab And Shrimp Stuffed Salmon! I love serving this seafood stuffed salmon alongside some simple sides that complement the rich flavors. A fresh green salad with a light vinaigrette or steamed asparagus pairs wonderfully—it keeps the meal balanced without overpowering the delicate seafood stuffing.
This Crab And Shrimp Stuffed Salmon really shines when served with herb-roasted potatoes or fluffy rice to soak up any juices. For a special occasion, I sometimes add a dollop of hollandaise sauce or a squeeze of lemon on top—it brightens the crab shrimp stuffing beautifully.
This dish works well for cozy dinners or holiday festivities alike. It’s always a crowd-pleaser with friends and family, making it a frequent contributor to our menu rotation every year. If you have leftovers, I like to toss the remaining crab shrimp filling into a warm pasta salad or stuff it again inside bell peppers for a quick reheat.
Seasonally, I have tried adding a touch of fresh dill or substituting crab shrimp filling for scallop mixtures in wintertime to switch things up. Every way I’ve made this Crab And Shrimp Stuffed Salmon, it’s met with delight and requests to make it again.
Common Questions About This Crab And Shrimp Stuffed Salmon:
1. Can I make this Crab And Shrimp Stuffed Salmon ahead of time? Yes! You can prepare the crab shrimp filling and stuff the salmon up to a day in advance. Keep it covered in the fridge and bake it fresh when you’re ready.
2. What if I don’t have fresh crab meat? Canned crab meat is a fine substitute. Just be sure to drain it well. This keeps the crab shrimp filling from getting soggy and keeps your baked stuffed salmon just right.
3. Can I freeze Crab And Shrimp Stuffed Salmon? I usually recommend freezing unbaked stuffed salmon. Wrap tightly in foil or plastic wrap, then bake it straight from frozen, adding extra cooking time as needed.
4. How do I adjust for different pan sizes? Use a baking dish just large enough to hold your fillets without crowding. Crowded fish can steam instead of bake, which changes the texture of your seafood stuffed salmon.
5. Is this Crab And Shrimp Stuffed Salmon spicy? It’s mild and flavorful, but you can add a pinch of cayenne or some chopped jalapeños to the crab shrimp filling if you want a gentle kick.
6. What’s a good side to go with this seafood stuffing recipe? Roasted veggies, steamed greens, or a light citrus salad all work beautifully. For more inspiration, check out my garlic butter salmon recipes for easy companion dishes.
7. Can I swap shrimp for another seafood in this Crab And Shrimp Stuffed Salmon? Definitely! Crab and shrimp are classic, but scallops or lump lobster mix well too for a luxe twist.
Final Thoughts on This Crab And Shrimp Stuffed Salmon:
This Crab And Shrimp Stuffed Salmon has become one of my favorite dishes because it blends homey comfort and special occasion feel effortlessly. It’s approachable for home cooks and rewarding every time you bake it.
My Top Tips for This Crab And Shrimp Stuffed Salmon:
– Use fresh or well-drained seafood to avoid watery filling
– Don’t rush the stuffing—gently fold the crab shrimp filling to keep its texture lively
– Watch your baking time closely for perfect, flaky salmon without dryness
Some of my favorite variations include adding fresh dill to the filling, swapping cream cheese for ricotta, or topping with a lemon butter sauce. The version with classic crab shrimp filling always gets the most requests at family dinners.
If you’re coming from loving other salmon dishes, this Crab And Shrimp Stuffed Salmon feels like a natural step up that’s still doable and delicious. I hope this recipe brings you as much joy and confidence in the kitchen as it has brought me. Let this be your go-to for easy, impressive baked stuffed salmon. Happy baking, friends!
For more inspiration, check out my garlic butter lemon salmon and sheet pan teriyaki salmon recipes to round out your seafood repertoire. You might also enjoy seeing how other cooks bring their own flair to crab and shrimp stuffed salmon like this one here from Cup of Consuella and Chef Bae Atlanta’s delicious take.
Here’s to many happy meals with your Crab And Shrimp Stuffed Salmon!
Crab And Shrimp Stuffed Salmon
Delight in this elegant Crab and Shrimp Stuffed Salmon, combining fresh seafood flavors with tender baked salmon for a perfect dinner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup cooked crab meat
- 1/2 cup cooked shrimp, chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- 1 teaspoon olive oil
- Optional: lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine crab meat, chopped shrimp, cream cheese, mayonnaise, lemon juice, Dijon mustard, garlic, and parsley. Mix well and season with salt and pepper to taste.
- Using a sharp knife, carefully create a pocket in each salmon fillet without cutting all the way through.
- Stuff each salmon fillet with the crab and shrimp mixture, pressing gently to fill the pocket.
- Heat olive oil in a skillet over medium-high heat. Sear salmon fillets for 2 minutes on each side until lightly browned.
- Transfer the seared salmon fillets to a baking dish and bake in the preheated oven for 12-15 minutes, or until salmon is cooked through and flakes easily.
- Remove from oven and let rest for 2 minutes before serving.
- Serve with lemon wedges if desired.
Notes
For extra flavor, sprinkle a little paprika on top before baking or serve with a side of garlic butter asparagus.