Crab and Shrimp Stuffed Salmon

 

Crab and Shrimp Stuffed Salmon

 

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~420 per serving
Difficulty: Moderate
Best for: Special occasions, dinner parties, or a gourmet weeknight meal

Description

Elevate your next dinner with this elegant and flavor-packed Crab and Shrimp Stuffed Salmon. Each salmon fillet is filled with a rich, creamy seafood stuffing made from lump crab meat, tender shrimp, and a blend of herbs and seasonings. Baked until flaky and golden, this dish delivers restaurant-quality flavor right from your home kitchen. Whether you’re preparing a romantic dinner or impressing guests, this recipe is a guaranteed showstopper.

Ingredients

• 4 salmon fillets (6 oz each), skin-on or skinless
• 1/2 cup cooked shrimp, chopped
• 1/2 cup lump crab meat (fresh or canned, well-drained)
• 2 tablespoons mayonnaise
• 2 tablespoons cream cheese, softened
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 2 tablespoons green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon olive oil, for drizzling

Instructions

1. Preheat the Oven:
   Set your oven to 375°F (190°C) and lightly grease a baking dish or line a sheet pan with parchment paper.
2. Make the Seafood Stuffing:
   In a mixing bowl, combine the chopped shrimp, crab meat, mayonnaise, cream cheese, Dijon mustard, Old Bay seasoning, green onions, parsley, garlic powder, lemon juice, and a pinch of salt and pepper. Mix until the stuffing is well blended and creamy.
3. Prepare the Salmon:
   Pat each salmon fillet dry with paper towels. Using a sharp knife, carefully slice a pocket into the side of each fillet—be sure not to cut all the way through.
4. Stuff the Salmon:
   Spoon the seafood mixture into each salmon pocket, dividing it evenly among the fillets. Gently press to close the pocket.
5. Season and Bake:
   Place the stuffed fillets into your prepared baking dish. Drizzle the tops with olive oil and sprinkle lightly with salt and pepper.
6. Bake:
   Bake for 18–20 minutes, or until the salmon flakes easily with a fork and the stuffing is heated through.
7. Serve:
   Serve hot, garnished with a squeeze of fresh lemon juice and extra parsley if desired. This dish pairs beautifully with roasted vegetables, rice pilaf, or a fresh green salad.

Tips & Variations

• Make it spicy: Add a dash of hot sauce or a pinch of cayenne to the stuffing for a little kick.
• Seafood swap: Substitute scallops or canned tuna if crab isn’t available.
• Low-carb option: Serve with sautéed spinach, cauliflower rice, or zucchini noodles.
• Make ahead: You can stuff the salmon a few hours in advance and refrigerate until ready to bake.

Serving Suggestions

• Sides: Garlic mashed potatoes, lemon butter asparagus, or wild rice.
• Wine pairing: A crisp white like Sauvignon Blanc or Chardonnay enhances the seafood flavors perfectly.
• Leftovers: Store in the refrigerator for up to 2 days and reheat gently in the oven or microwave.