Crab & Shrimp Stuffed Salmon
Ever crave a truly elegant, restaurant-style dinner at home but get intimidated by the recipe? I get it. This Crab and Shrimp Stuffed Salmon looks fancy, but it’s one of the easiest, most impressive dishes you’ll ever make.
It’s the perfect main course for a special occasion or just a Tuesday when you feel like treating yourself. You’re going to feel like a professional chef, I promise.
What You’ll Need
Here are the simple ingredients required to bring this masterpiece to life.
- 4 (6-ounce) salmon fillets, skin-on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crab and Shrimp Stuffing:
- 4 ounces cooked shrimp, peeled, deveined, and roughly chopped
- 6 ounces lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon Old Bay seasoning
- 1 green onion, thinly sliced
Pro Tips
As a chef, I’ve made this countless times. Here are a few secrets to guarantee it comes out perfectly every single time.
- Be Gentle with the Crab: When you mix the filling, gently fold in the lump crab meat last. This keeps those delicious, chunky pieces of crab intact instead of shredding them.
- Don’t Overcook the Salmon: Salmon cooks quickly. It’s done when it flakes easily with a fork. An instant-read thermometer is your best friend here—aim for an internal temperature of 135-140°F.
- Pat the Salmon Dry: Before you season the salmon, pat it completely dry with a paper towel. This helps the oil and seasonings adhere better and gives you a better texture.
- Room Temperature Is Key: Let your salmon fillets sit on the counter for about 15-20 minutes before cooking. This helps them cook more evenly from edge to center.
Tools You’ll Need
- Baking sheet
- Parchment paper or aluminum foil
- Medium mixing bowl
- Sharp knife
- Cutting board
- Spatula
Substitutions and Variations
This recipe is great as is, but you can easily adapt it to your taste or what you have on hand.
- No Crab?: You can use all chopped shrimp or even finely chopped scallops. Imitation crab meat also works in a pinch.
- Breadcrumbs: Regular breadcrumbs or crushed butter crackers (like Ritz) can be used instead of panko.
- Herbs: If you don’t have fresh parsley, fresh dill or chives would be a fantastic substitute.
- Add a Little Heat: For a spicy kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling mixture.
Make-Ahead Tips
To save time, you can prepare the crab and shrimp filling up to 24 hours in advance. Just cover it tightly and store it in the refrigerator until you’re ready to stuff the salmon.
How to Make Crab & Shrimp Stuffed Salmon
- Prep Your Oven and Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel.
- Create the Pocket: With a sharp knife, carefully cut a slit lengthwise down the side of each salmon fillet to create a pocket. Be careful not to cut all the way through.
- Season the Salmon: Rub the salmon fillets all over with olive oil, then season with salt and pepper, making sure to get some inside the pocket.
- Make the Filling: In a medium bowl, combine the chopped shrimp, crab meat, mayonnaise, panko breadcrumbs, parsley, lemon juice, minced garlic, Old Bay seasoning, and green onion. Mix gently until just combined.
- Stuff the Salmon: Divide the filling evenly among the four salmon fillets, generously stuffing it into the pockets. It’s okay if some spills over the top—it gets deliciously golden!
- Bake to Perfection: Place the stuffed salmon on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and the topping is lightly browned.
Nutritional Info, Pairings, and More
Here’s how to fit this delicious meal into your lifestyle and make it a truly complete dinner.
Nutritional Information (Estimated)
This is an approximation per serving, based on the ingredients listed.
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~42g |
| Fat | ~28g |
| Carbohydrates | ~5g |
Ingredient Swaps for Different Diets
- Keto/Low-Carb: Swap the panko breadcrumbs for crushed pork rinds or almond flour for a delicious, low-carb binder.
- Gluten-Free: Simply use your favorite brand of gluten-free panko or regular breadcrumbs.
Meal Pairing Suggestions
This dish is rich and flavorful, so it pairs beautifully with simple, fresh sides.
- Roasted Asparagus with a squeeze of lemon.
- A simple side salad with a light vinaigrette.
- Steamed green beans or my favorite Buttered Corn.
Cooking Time Efficiency Tips
Want to get this on the table even faster? Buy pre-cooked, peeled, and deveined shrimp. This cuts out a whole step and is a huge time-saver on a busy night.
Leftovers and Storage
If you have leftovers, they store beautifully. Let the salmon cool completely, then place it in an airtight container in the refrigerator for up to 2 days.
For reheating, the oven or air fryer is best to keep the topping crisp. A few minutes at 350°F should do the trick.
Frequently Asked Questions
Can I use frozen salmon?
Absolutely. Just make sure to thaw it completely in the refrigerator overnight. Pat it very dry before seasoning to remove any excess moisture.
What is the best type of crab meat to use?
Lump crab meat provides the best texture. It’s worth the small splurge for those nice, big pieces. Claw meat works too, but it will have a finer texture.
Can I cook this in an air fryer?
Yes! Preheat your air fryer to 375°F (190°C). Place the stuffed salmon in the basket and cook for 8-10 minutes, or until cooked through. The topping gets extra crispy this way!
Wrapping Up
And there you have it—a stunning seafood dinner that is simple to prepare but tastes like it came from a high-end restaurant. It’s a recipe I’m truly proud of, and I know you’ll love it.
If you make this Crab and Shrimp Stuffed Salmon, please leave a comment below! I’d love to hear how it turned out for you or answer any questions you might have.
