Elegant Crab and Shrimp Stuffed Salmon

This elegant crab and shrimp stuffed salmon is one of my favorite ways to turn an ordinary dinner into something truly special. Each fillet is generously filled with a creamy, savory seafood stuffing, then baked to perfection. It’s rich, flavorful, and ideal for holidays, date nights, or when I just want to treat myself to something extra delicious.

Why You’ll Love This Recipe

I love how this recipe blends the delicate flavor of salmon with the luxurious richness of crab and shrimp. The cream cheese and mayo create a smooth filling, while the seafood adds both texture and depth. It looks impressive when served but is surprisingly easy to prepare. Whether I’m making it for guests or a quiet night in, this stuffed salmon always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 skinless salmon fillets (6 oz each)
• ½ cup lump crab meat
• ½ cup cooked shrimp, chopped
• ¼ cup cream cheese, softened
• 1 tablespoon mayonnaise

Directions

Step 1: Preheat the Oven
I preheat my oven to 375°F (190°C) and lightly grease a baking dish.

Step 2: Make the Seafood Filling
In a bowl, I combine the lump crab meat, chopped cooked shrimp, cream cheese, and mayonnaise. I stir everything together until it’s creamy and well mixed.

Step 3: Prepare the Salmon
Using a sharp knife, I cut a slit lengthwise down the top of each salmon fillet to create a pocket, being careful not to cut all the way through. I season the fillets lightly with salt and pepper (optional, depending on the seasoning I plan to use later).

Step 4: Stuff the Fillets
I spoon the seafood mixture into each pocket, dividing it evenly between the fillets and gently pressing it in.

Step 5: Bake
I place the stuffed salmon in the prepared baking dish and bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork. If I want a golden top, I broil the fillets for an additional 2–3 minutes at the end.

Step 6: Serve
I serve the salmon hot, garnished with a little chopped parsley or a wedge of lemon for brightness.

Servings and timing

This recipe makes 4 servings.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add seasoning: I sometimes mix Old Bay, garlic powder, or fresh dill into the stuffing for extra flavor.
• Add vegetables: I occasionally fold in finely chopped spinach or green onions to lighten it up and add color.
• Cheesy version: A sprinkle of shredded Parmesan on top adds a delicious crust.
• Use different fish: I’ve also stuffed trout or cod fillets using the same method with great results.
• Spicy twist: I add a touch of hot sauce or red pepper flakes to the filling when I want a little kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I cover the salmon with foil and warm it in the oven at 300°F for about 10–12 minutes, or until heated through. I avoid microwaving it if possible, as it can dry out the fish and alter the texture of the stuffing.

FAQs

Can I use canned crab meat?

Yes, I’ve used canned lump crab meat many times. I just make sure to drain it well and gently pick out any bits of shell.

Do I need to cook the shrimp beforehand?

Yes, the shrimp should be fully cooked before adding it to the filling. I usually use small pre-cooked shrimp for convenience.

What’s the best way to tell when salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F. The color should change from translucent to opaque.

Can I prep this ahead of time?

Absolutely—I often stuff the salmon a few hours ahead, cover it, and refrigerate until I’m ready to bake.

What sides go well with this dish?

I like serving it with roasted vegetables, garlic mashed potatoes, lemon rice, or a fresh green salad.

Conclusion

This crab and shrimp stuffed salmon is the kind of dish I turn to when I want something impressive, flavorful, and comforting. It’s rich, creamy, and packed with seafood in every bite. Whether I’m entertaining guests or just craving something special, this recipe always feels like a treat—without needing a ton of effort.

Print