Crab Shrimp Stuffed Salmon transforms everyday dinner into something extraordinary with premium seafood tucked inside tender fillets. I remember the first time my daughter-in-law served this at a family gathering – the table went silent except for the sound of forks on plates. Everyone thought she’d ordered from that fancy seafood place downtown, but she’d made it right in her own kitchen using techniques passed down through our family. The buttery richness of the crab mingling with sweet shrimp, all wrapped in perfectly roasted salmon, creates layers of flavor that make you close your eyes with each bite.
This recipe brings back memories of special Sunday suppers at my grandmother’s farm, where we’d splurge on fresh seafood from the market in town. She taught me that the secret to impressive cooking isn’t complexity – it’s quality ingredients treated with care. The aroma that fills your kitchen while this bakes rivals any restaurant, with butter and lemon dancing through the air and that unmistakable scent of the sea. Your family will think you’ve been holding out on them, keeping restaurant secrets all these years. Time to get your apron on and create some magic!
Why Crab Shrimp Stuffed Salmon Belongs in Your Recipe Box
I’ve been making stuffed salmon for over thirty years now, and this particular combination has earned its place as our family’s go-to recipe for birthdays, anniversaries, and those nights when someone needs a little extra love on their plate. The beauty of this Crab Shrimp Stuffed Salmon lies in how it balances sophistication with surprising simplicity – you’re working with premium ingredients, but the technique is something any home cook can master.
This recipe delivers:
- Restaurant-quality results without culinary school training or fancy equipment
- Celebration-worthy presentation that makes every dinner feel like a special occasion
- Rich, indulgent flavors from the perfect marriage of three premium seafoods
- Surprisingly quick preparation that fits into busy weeknight schedules when you want something special
- Impressive visual appeal that has guests asking for your secret before they’ve taken their first bite
- Reliable, consistent results that build your confidence as a cook
What I love most is how this recipe makes you look like a professional chef while requiring just basic kitchen skills. The stuffing holds together beautifully, the salmon stays moist and tender, and that golden buttery finish catches the light just like at a five-star restaurant.
Ingredient Spotlight
Salmon fillets: I always choose fatty cuts with good marbling because they stay incredibly juicy during roasting and create that melt-in-your-mouth texture we’re after – look for fillets that are at least 1 inch thick and 6 ounces each so you have room to create a proper pocket.
Lump crab meat: This is where quality truly matters, as those beautiful intact lumps add luxury texture to every bite – I pick through mine gently to remove any shell fragments while keeping those gorgeous chunks whole.
Shrimp: Chopping the shrimp into small pieces ensures they distribute evenly throughout the stuffing and cook at the same rate as everything else – fresh or frozen works beautifully as long as they’re properly thawed and patted dry.
Cream cheese: This ingredient acts as the binder that holds your stuffing together while adding silky richness that makes the filling extra decadent – I bring mine to room temperature first so it mixes smoothly without overworking the delicate seafood.
Old Bay seasoning: A classic seafood blend that brings gentle warmth and complexity without overpowering the natural sweetness of the crab and shrimp – this is a pantry staple in my kitchen for any seafood dish.
Fresh lemon: Both the zest and juice work double duty here, brightening the rich seafood flavors and cutting through the butter and cream cheese for perfect balance – I use the zest in the stuffing and the juice in the marinade for layered citrus notes.
Garlic powder and paprika: These seasonings create a flavorful crust on the salmon exterior that complements the creamy stuffing inside – the paprika also adds a beautiful golden-red color that makes the dish even more appetizing.
Fresh herbs: Dill or parsley brings a pop of freshness that keeps this rich dish from feeling heavy – I prefer dill with seafood, but parsley works wonderfully if that’s what you have on hand.
How to Make Crab Shrimp Stuffed Salmon
Step 1. I’ve learned that starting with properly dried salmon makes all the difference – pat each fillet thoroughly with paper towels to remove surface moisture, which helps the seasonings stick and creates better browning during cooking.
Step 2. Using a sharp knife, carefully create a horizontal pocket by slicing into the side of each fillet at the thickest part, cutting almost all the way through but leaving about half an inch intact on the opposite side and both ends – Betty always says to work slowly here, as rushing leads to cutting completely through.
Step 3. Whisk together your marinade of olive oil, lemon juice, garlic powder, paprika, salt, and black pepper, then rub it generously inside each pocket and all over the exterior surfaces – let the salmon rest for 15 to 20 minutes so those flavors really penetrate the fish.
Step 4. For the stuffing, gently fold together the crab meat, chopped shrimp, cream cheese, mayonnaise, Parmesan, minced garlic, green onions, celery, Old Bay, Cajun seasoning, lemon zest, and fresh herbs – the key I discovered is to use a light hand so you don’t break up those beautiful crab lumps, and the mixture should be creamy but still hold its shape.
Step 5. Spoon 2 to 3 tablespoons of stuffing into each salmon pocket, pressing gently to nestle it inside without forcing too much filling in – overstuffing causes the mixture to spill out during cooking, so resist the temptation to pack it full.
Step 6. After years of making this Crab Shrimp Stuffed Salmon, I’ve found that brushing 1 tablespoon of melted butter over the top of each fillet before baking creates an irresistible golden finish – if you want even deeper color, a quick 1 to 2 minute sear skin-side down in a hot skillet adds restaurant-quality caramelization, though I usually skip this step for weeknight dinners.
Step 7. Arrange your stuffed fillets on a rimmed baking sheet, top with lemon slices, and bake at 400°F for 15 to 20 minutes – I always check the internal temperature with a meat thermometer, looking for 125 to 130°F in the thickest part for perfectly tender salmon that’s still slightly translucent in the center.
Step 8. Betty’s secret is to baste the salmon with 1 to 2 tablespoons more melted butter halfway through cooking, which keeps everything moist and adds incredible shine – this extra step takes just thirty seconds but makes a noticeable difference in the final result.
Step 9. Let the salmon rest for 5 minutes after removing it from the oven so the juices redistribute throughout the fish rather than running out when you cut into it – I use this time to prepare my garnishes and warm the serving plates.
Step 10. Finish with a squeeze of fresh lemon, a sprinkle of herbs, and one final drizzle of garlic butter over the top – my family prefers when I serve this with the roasted lemon slices on the side for those who want extra citrus brightness.
Keeping This Crab Shrimp Stuffed Salmon Fresh
I typically store leftover Crab Shrimp Stuffed Salmon in an airtight container in the refrigerator for up to 3 days, though in my household, there’s rarely any left by day two. The key is to let the salmon cool completely before covering it – this prevents condensation from making the fish soggy. The stuffing holds together beautifully even after refrigeration, maintaining that luxurious texture we worked so hard to create.
For longer storage, you can actually freeze the salmon before baking, which works wonderfully for meal prep. Betty’s method involves assembling the stuffed fillets completely, wrapping each one individually in plastic wrap and then aluminum foil, and freezing them for up to 2 months. When you’re ready to cook, thaw them overnight in the refrigerator and bake as directed – this gives you restaurant-quality seafood on those busy weeknights when you need something impressive but don’t have time to prep.
When reheating leftovers, I recommend using the oven at 300°F for about 10 to 12 minutes rather than the microwave, which can make the salmon rubbery. Cover the fish loosely with foil to prevent drying, and add a pat of butter on top before reheating. For the best texture, I reheat just until warmed through rather than piping hot – overcooking leftover salmon is the biggest mistake I see people make.
Perfect Partners for Crab Shrimp Stuffed Salmon
Garlic Mashed Potatoes: The creamy, buttery richness of mashed potatoes creates the perfect bed for this elegant salmon, soaking up any pan juices and complementing the seafood without competing with its delicate flavors.
Roasted Asparagus: I love how the slight bitterness and crisp-tender texture of roasted asparagus cuts through the rich stuffing – toss them with olive oil, salt, and pepper, and roast alongside your salmon for effortless timing.
Rice Pilaf: A light, fluffy rice pilaf with herbs provides a neutral base that lets the Crab Shrimp Stuffed Salmon shine while adding satisfying substance to the plate – the rice also catches every bit of that delicious garlic butter.
Caesar Salad: The crisp romaine and tangy dressing offer a refreshing contrast to the richness of the stuffed salmon – I often serve this as a starter to keep the meal feeling light despite the indulgent main course.
Sautéed Green Beans: Quick-cooked green beans with butter and almonds add a lovely crunch and fresh vegetable element that balances the meal – Betty always said every plate needs something green, and these honey glazed green beans are perfect.
Crusty Bread: Don’t overlook a simple baguette or sourdough bread for soaking up every drop of that garlicky butter and seafood goodness – my grandchildren fight over the last piece every time.
Creamy Orzo: For an extra luxurious pairing, try serving this with creamy parmesan orzo – the pasta perfectly complements the rich seafood filling.
FAQs
I recommend sticking with real lump crab meat for the best flavor and texture, but if budget is a concern, you can use imitation crab – just know that it won’t have the same sweet, delicate taste and will add more moisture to your stuffing, so you may need to reduce the mayonnaise slightly.
Don’t worry if you accidentally cut through – just overlap the salmon slightly when placing it on the baking sheet and use toothpicks to hold it together, removing them before serving, or simply place the stuffing on top of the fillet rather than inside for an equally delicious open-faced presentation.
Absolutely – I often prepare the Crab Shrimp Stuffed Salmon filling a day in advance and keep it covered in the refrigerator, which actually helps the flavors meld beautifully, then I stuff and bake the salmon fresh when I’m ready to serve.
Crab Shrimp Stuffed Salmon
Ingredients
Equipment
Method
- Pat the salmon fillets completely dry with paper towels to remove all surface moisture.
- Use a sharp knife to carefully create a horizontal pocket in each fillet by slicing into the side at the thickest part, cutting almost all the way through but leaving about half an inch intact on the opposite side and both ends to form a pocket.
- Chop the shrimp into small pieces. In a mixing bowl, gently fold together the lump crab meat, chopped shrimp, cream cheese, mayonnaise (or sour cream), grated Parmesan, minced garlic, green onions, celery, Old Bay seasoning, Cajun seasoning, lemon zest, and fresh dill or parsley. Use a light hand to avoid breaking up the crab lumps. The mixture should be creamy but hold its shape. Taste and adjust seasoning with salt and white pepper.
- Preheat your oven to 400°F (205°C). Open each salmon pocket and spoon 2 to 3 tablespoons of the seafood stuffing into each fillet. Press the stuffing lightly into the pocket without overfilling. Brush the top of each stuffed fillet with 1 tablespoon of melted butter.
- Optional step for deeper caramelization: Heat a skillet over medium-high heat with a little butter. Place the stuffed salmon skin-side down and sear for 1 to 2 minutes until lightly golden. This step can be skipped for easier weeknight preparation.
- Place the stuffed salmon fillets on a rimmed baking sheet. Arrange one lemon slice on top of each fillet. Bake for 15 to 20 minutes, basting with 1 to 2 tablespoons more melted butter halfway through cooking to keep the salmon moist.
- Check the internal temperature with a meat thermometer. You’re looking for 125 to 130°F (52 to 54°C) in the thickest part of the salmon for perfect tenderness. The fish should be opaque on the outside but still slightly translucent in the very center.
- Remove from oven and let the salmon rest for 5 minutes to allow the juices to redistribute throughout the fish. Garnish with fresh herbs and a squeeze of lemon juice. Finish with a drizzle of garlic butter over the top before serving.
