Crab and Shrimp Stuffed Salmon – A Luxurious Seafood Dinner You’ll Never Forget
Looking for an elegant dinner that feels like fine dining at home?
This crab and shrimp stuffed salmon is the ultimate restaurant-style meal you can easily prepare in your own kitchen. Rich, savory, protein-packed, and bursting with seafood flavor—this recipe is a guaranteed showstopper.
Whether you’re planning a cozy date night, a holiday dinner, or just want to treat yourself to something special, this recipe is the perfect balance between simplicity and sophistication.
Why You’ll Love This Recipe
- High-protein, low-carb dinner
- Full of healthy omega-3 fats from salmon
- Creamy, flavorful filling with real seafood
- Ready in just over 30 minutes
- Ideal for meal prep, holidays, or entertaining guests
Ingredients You’ll Need
For the Salmon:
- 4 salmon fillets (6 oz each), skin on
- Salt & black pepper, to taste
- 1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
- 2 tablespoons melted butter (or olive oil)
For the Crab and Shrimp Stuffing:
- ½ lb (225g) shrimp, peeled, deveined, finely chopped
- ½ lb (225g) lump crab meat, shells removed
- 2 tablespoons shallots, finely chopped
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked or sweet paprika
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prep the Oven and Salmon
- Preheat oven to 400°F (200°C).
- Pat the salmon fillets dry with a paper towel.
- Season both sides with salt, pepper, and Old Bay seasoning.
- Brush each fillet with melted butter or olive oil for extra moisture and flavor.
2. Make the Stuffing
- In a medium bowl, combine the chopped shrimp and lump crab meat.
- Add the shallots, garlic, parsley, mayonnaise, lemon zest, lemon juice, paprika, salt, and pepper.
- Mix everything until well incorporated. The mixture should be creamy but not runny.
3. Stuff the Salmon
- Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
- Use a sharp knife to cut a slit lengthwise down the thickest part of each fillet, creating a pocket.
- Spoon a generous amount of the stuffing into each pocket and press gently to keep it in place.
4. Bake to Perfection
- Bake for 15–18 minutes, or until the salmon is opaque and flakes easily with a fork.
- Optional: Broil for the last 1–2 minutes for a golden, crispy top—just keep a close eye to prevent burning.
5. Rest and Serve
- Let the salmon rest for 2 minutes after baking.
- Garnish with fresh parsley and lemon wedges.
- Serve with your choice of sides: rice pilaf, mashed potatoes, or a crisp green salad.
Nutritional Info (Per Serving)
- Calories: ~450 kcal
- Protein: ~40g
- Fat: ~28g
- Carbs: ~3g
- Servings: 4
Chef’s Tips & Tricks
1. Want More Heat?
Add a pinch of cayenne pepper or a splash of your favorite hot sauce to the stuffing mix.
2. Make It Ahead:
You can prepare the seafood stuffing a day in advance. Store it in the fridge and simply stuff the salmon just before baking.
3. Use Fresh Ingredients:
Fresh seafood makes a big difference in flavor. If you use frozen shrimp or crab, make sure they’re fully thawed and patted dry.
4. Side Dishes That Pair Perfectly:
- Garlic mashed potatoes
- Lemon-butter asparagus
- Wild rice with herbs
- Grilled vegetables
FAQs
Can I use canned crab meat?
Yes, but go for high-quality lump crab meat packed in water, and drain it well.
Is this dish keto-friendly?
Absolutely! It’s low in carbs, high in fat and protein—perfect for a keto diet.
Can I grill instead of bake?
Baking is more reliable for even cooking and keeping the stuffing intact, but you can grill it over medium heat in foil packets for a smoky flavor.
Final Thoughts
This crab and shrimp stuffed salmon recipe isn’t just delicious—it’s elegant, healthy, and easy enough for a weeknight dinner but fancy enough to impress anyone. Whether you’re new to cooking fish or a seafood pro, this dish will quickly become one of your favorites.