Crab & Shrimp Stuffed Salmon (Printable)
Tender salmon filled with lump crab, shrimp, and seasoned vegetables, baked until golden and flaky.
# What You Need:
→ Seafood
01 - 4 salmon fillets (6 oz each), skinless, center cut
02 - 4 oz lump crab meat, drained and shells removed
03 - 4 oz small cooked shrimp, chopped
→ Vegetables & Aromatics
04 - 1/4 cup finely diced celery
05 - 1/4 cup finely diced red bell pepper
06 - 2 tablespoons finely chopped green onion
07 - 1 clove garlic, minced
→ Dairy & Binders
08 - 3 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 egg yolk
→ Seasonings
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Old Bay seasoning
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon zest
15 - Salt and black pepper to taste
→ For Finishing
16 - 2 tablespoons melted butter
17 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mayonnaise, egg yolk, Dijon mustard, lemon zest, Old Bay seasoning, parsley, salt, and pepper. Mix until smooth and creamy.
03 - Gently fold in crab meat, chopped shrimp, celery, bell pepper, green onion, and garlic until evenly distributed throughout the mixture.
04 - Using a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through the fish.
05 - Divide the seafood filling evenly among the salmon fillets, stuffing each pocket and mounding slightly on top if necessary.
06 - Arrange stuffed fillets on the prepared baking sheet. Brush tops generously with melted butter.
07 - Bake for 22-25 minutes, or until salmon is cooked through and stuffing is lightly golden.
08 - Serve hot, garnished with additional fresh parsley and lemon wedges on the side.
# Expert Suggestions:
01 -
- It transforms an ordinary weeknight into something that feels like a restaurant quality meal without the hefty price tag
- The combination of tender salmon with that sweet crab filling creates this incredible texture contrast that keeps everyone coming back for seconds
02 -
- Do not overstuff the salmon pockets or the filling might spill out during baking, but do not be shy either
- The salmon will continue cooking slightly after you remove it from the oven, so take it out when it is just barely opaque throughout
03 -
- Pat the salmon fillets completely dry before cutting the pockets to prevent the filling from sliding out
- Let the stuffed salmon rest for about 5 minutes after baking so the filling sets slightly and is easier to serve