Crab Shrimp Stuffed Salmon
There are some meals that just feel special. The kind of dinner you’d expect to see on a fancy restaurant menu, with a price tag to match. I used to think making something that elegant at home was completely out of reach. It felt like it required secret chef skills I just didn’t have.
Then I tried making Crab and Shrimp Stuffed Salmon. I was shocked. This incredible, decadent-tasting meal was not only doable, but it was surprisingly straightforward. It’s the perfect main course for a special occasion, a date night in, or just one of those evenings when you want to treat yourself to something amazing.
Forget the intimidation factor. We’re going to walk through this together, and you’ll see just how simple it is to bring a little bit of luxury to your own dinner table. You’ll be stuffing salmon like a pro in no time.
What You’ll Need
The ingredient list looks fancy, but it’s all about combining simple things to create something extraordinary. Most of these should be easy to find at your local grocery store.
For the Stuffed Salmon:
- Salmon Fillets: Four 6-ounce fillets, preferably skin-on or off, about 1.5 inches thick.
- Lump Crab Meat: About 6 ounces. Go for lump crab for the best texture.
- Shrimp: Half a pound of small shrimp, peeled, deveined, and cooked.
- Cream Cheese: 4 ounces, softened to room temperature. This is key for a smooth filling.
- Mayonnaise: 2 tablespoons. It adds creaminess and a little tang.
- Panko Breadcrumbs: 1/4 cup, plus extra for topping.
- Garlic: 2 cloves, minced.
- Lemon: One whole lemon, for juice and zest.
- Fresh Parsley: 2 tablespoons, finely chopped.
- Old Bay Seasoning: 1 teaspoon. It’s a classic seafood pairing for a reason.
- Olive Oil: 1 tablespoon.
- Salt and Black Pepper: To taste.
Pro Tips
I’ve made this dish dozens of times. Along the way, I’ve picked up a few tricks that make the process smoother and the result even more delicious. Here are my top tips for you.
- Don’t Overmix the Stuffing: When you combine the crab meat with the other stuffing ingredients, fold it in gently. If you stir too aggressively, you’ll break up those beautiful lumps of crab into shreds. We want texture!
- Room Temperature is Your Friend: Make sure your cream cheese is fully softened before you start. Cold cream cheese is lumpy and difficult to mix, and you’ll end up overworking the other ingredients trying to get it smooth. Just leave it on the counter for about 30-45 minutes before you begin.
- The Perfect Pocket: When you cut the slit in the salmon, don’t rush it. Use a sharp knife and slice horizontally into the thickest part of the fillet. Stop about a half-inch from the other side and the ends. This creates a sturdy pocket that holds all that delicious filling without falling apart.
- Pat the Salmon Dry: Before you season the salmon, use a paper towel to pat the fillets completely dry. This helps the seasoning stick better and allows the outside of the fish to get a lovely color in the oven instead of just steaming.
Required Tools & Equipment
You don’t need any highly specialized gadgets for this recipe. Just your basic kitchen essentials will do the trick.
| Tool | Purpose |
|---|---|
| Baking Dish or Sheet Pan | For baking the salmon. |
| Large Mixing Bowl | To prepare the stuffing. |
| Sharp Paring Knife | For cutting pockets in the salmon. |
| Cutting Board | For all your chopping needs. |
| Spatula | For mixing and serving. |
How to Make Crab Shrimp Stuffed Salmon
Ready to get cooking? Let’s break it down into simple, manageable steps.
Step 1: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
Step 2: Chop your cooked shrimp into small, bite-sized pieces.
Step 3: In a large bowl, combine the softened cream cheese, mayonnaise, panko breadcrumbs, minced garlic, lemon juice, lemon zest, chopped parsley, and Old Bay seasoning. Mix until everything is well combined.
Step 4: Gently fold the chopped shrimp and lump crab meat into the cream cheese mixture. Be careful not to break up the crab meat too much. Season with a little salt and pepper.
Step 5: Pat your salmon fillets completely dry with a paper towel. Using a sharp knife, carefully cut a horizontal slit through the thickest part of each fillet to create a pocket. Don’t cut all the way through.
Step 6: Generously stuff each salmon pocket with the crab and shrimp mixture. Don’t be shy here; pack it in!
Step 7: Brush the outside of the salmon fillets with olive oil and season lightly with salt, pepper, and a sprinkle of any remaining Old Bay.
Step 8: Place the stuffed salmon in your prepared baking dish. If you like a crispy top, sprinkle a few extra panko breadcrumbs over the filling.
Step 9: Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
Step 10: Let it rest for a few minutes before serving. Garnish with a little extra fresh parsley if you like.
Substitutions and Variations
One of the best things about cooking is making a recipe your own. Here are a few ideas to switch things up.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the stuffing for a little kick.
- Cheesy Goodness: Mix in a 1/4 cup of shredded parmesan or gruyere cheese into the stuffing for an extra savory flavor.
- Different Herbs: If you’re not a fan of parsley, fresh dill or chives work beautifully with seafood.
- Other Seafood: You can use all crab or all shrimp if you prefer. Finely chopped scallops would also be a delicious addition.
Dietary Swaps & Nutritional Info
Making this fit your lifestyle is easy. Here are some simple swaps. Please note the nutritional information is an estimate and can vary based on the specific ingredients you use.
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~45g |
| Fat | ~38g |
| Carbohydrates | ~6g |
| For This Diet | Make This Swap |
|---|---|
| Low-Carb / Keto | Swap panko for crushed pork rinds or almond flour. |
| Gluten-Free | Use certified gluten-free panko or breadcrumbs. |
| Dairy-Free | Use a dairy-free cream cheese alternative. |
Make-Ahead, Meal Prep, and Storage
Make-Ahead Tips
You can prepare the crab and shrimp stuffing up to 24 hours in advance. Just store it in an airtight container in the refrigerator. This cuts down your prep time on the day you plan to serve it.
What to Serve with Stuffed Salmon
This dish pairs well with so many sides. Roasted asparagus, a simple green salad with a vinaigrette, garlic mashed potatoes, or a bed of wild rice are all fantastic options.
Leftovers and Storage
Store any leftover stuffed salmon in an airtight container in the fridge for up to 2 days. To reheat, I recommend using the oven or an air fryer at 350°F for about 10 minutes. The microwave can make the salmon rubbery, so it’s best to avoid it if possible.
Frequently Asked Questions
Q1. Can I use canned crab meat?
Ans: Yes, you can. Be sure to drain it very well to avoid a watery stuffing. While canned works, fresh or frozen lump crab meat will give you a much better texture.
Q2. Does the shrimp need to be cooked before adding it to the stuffing?
Ans: I highly recommend using pre-cooked shrimp. Raw shrimp will release a lot of water as it bakes, which can make the filling runny. Sautéing or boiling the shrimp beforehand is a quick extra step that makes a big difference.
Q3. How do I know for sure when the salmon is done cooking?
Ans: The most reliable way is to use a meat thermometer. The internal temperature of the thickest part of the fish should be 145°F. If you don’t have one, the salmon should appear opaque and flake easily when pressed with a fork.
Q4. My stuffing seems a little loose. How can I fix it?
Ans: If your stuffing mixture feels too wet, just add a little more panko breadcrumbs, a tablespoon at a time, until it reaches a thicker, more scoopable consistency.
Q5. Can I make this recipe in my air fryer?
Ans: Absolutely. An air fryer is great for this. Cook at around 375°F for 10-12 minutes, depending on the thickness of your fillets. Just be sure not to overcrowd the basket.
Wrapping Up
See? Creating a show-stopping, restaurant-quality meal like Crab and Shrimp Stuffed Salmon at home is completely within your reach. It’s all about a few simple techniques and good ingredients.
This recipe is a real crowd-pleaser and perfect for making any meal feel a little more special. I hope you give it a try.
If you do, I’d love to hear about it! Drop a comment below and let me know how it turned out, or if you have any questions. Happy cooking!
