Description
Crab and shrimp stuffed salmon is a restaurant-quality seafood dish that’s surprisingly easy to prepare at home. Tender salmon fillets are filled with a savory mixture of cream cheese, mayonnaise, lump crab meat, shrimp, and flavorful seasonings, then baked to perfection. This dish offers a perfect balance of rich, creamy stuffing and flaky, juicy salmon, making it ideal for special dinners or elegant weeknight meals.
Ingredients
Scale
For the salmon:
- 4 salmon fillets (skin-on or skinless)
- Salt & black pepper, to taste
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
For the stuffing:
- ½ lb shrimp, peeled, deveined, chopped
- ½ lb lump crab meat (picked over for shells)
- 3 oz cream cheese, softened
- ¼ cup mayonnaise
- â…“ cup breadcrumbs (panko works great)
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1–2 tbsp chopped parsley
- Optional: dash of hot sauce or Old Bay-style seasoning
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon fillets.
- Prepare salmon: Pat the salmon fillets dry, then cut a slit along the side of each to create a pocket without cutting all the way through. Season each fillet with salt, black pepper, paprika, and garlic powder for flavorful seasoning.
- Make the stuffing: In a mixing bowl, combine softened cream cheese and mayonnaise until smooth. Fold in the chopped shrimp, lump crab meat, breadcrumbs, grated parmesan, minced garlic, lemon juice, Dijon mustard, and chopped parsley. Adjust seasoning to taste, adding optional hot sauce or Old Bay seasoning if desired.
- Stuff the salmon: Generously spoon the prepared seafood stuffing into each salmon pocket, filling them carefully.
- Bake: Place the stuffed salmon fillets on a greased baking dish or a lined baking sheet. Drizzle with olive oil to help keep the salmon moist and promote browning. Bake for 18 to 22 minutes, or until the salmon flakes easily and the stuffing is heated through.
- Optional finish: For a golden, crispy top, broil the stuffed salmon for an additional 2 to 3 minutes, watching carefully to prevent burning.
Notes
- Use fresh lump crab meat whenever possible for the best flavor and texture.
- Avoid overcooking the salmon to keep it moist and tender.
- Prepare the stuffing ahead of time and refrigerate if needed to save time during cooking.
- Serving ideas: squeeze fresh lemon juice over the top and serve with rice, roasted asparagus, or garlic butter green beans. A light cream sauce can add extra richness if desired.
