One of my all-time go-to dishes in the kitchen is this Crab And Shrimp Stuffed Salmon. It’s the kind of recipe I stumble upon after some trial and error, and once I got it right, it quickly became a family favorite. There was a time when I was searching for a seafood stuffed fish recipe that felt both special and approachable, and this one ticked every box. The mix of crab and shrimp filling tucked inside perfectly flaky salmon feels like a little celebration on a plate, no matter if it’s a casual weeknight or a small gathering.
This Crab And Shrimp Stuffed Salmon fits seamlessly into my cooking routine because it’s straightforward enough to make after a busy day, yet it delivers a restaurant-worthy experience. Tucking that savory seafood stuffed fish filling inside the salmon keeps things moist and packed with flavor, which is exactly what I love. It’s satisfying without being complicated—and you really can’t beat how your kitchen fills with that comforting aroma while it bakes.
If you’ve been hunting for a seafood stuffed salmon recipe that balances elegance and ease, you’re in the right place. What I want most is for you to feel confident about making this dish your own. So, grab your apron and let’s dive into why this Crab And Shrimp Stuffed Salmon has become such a beloved recipe in my kitchen.
By the way, if you enjoy this, you might love the Garlic Butter Lemon Salmon recipe I shared recently. It’s another simple and delicious way to enjoy baked salmon with seafood flavors you can count on.
What You’ll Need for This Crab And Shrimp Stuffed Salmon:
Here’s the lineup of ingredients that make this Crab And Shrimp Stuffed Salmon come together with ease. I keep the ingredient list straightforward because good cooking should be accessible to every home cook.
- 4 salmon fillets (about 6 ounces each, skin on or off depending on preference)
- 1/2 cup lump crab meat (you can find this fresh or canned at most grocery stores; don’t worry if yours isn’t fancy, it works just as well)
- 1/2 cup cooked shrimp, chopped (I like to buy frozen peeled shrimp—just thaw and chop for the crab and shrimp filling)
- 1/4 cup cream cheese, softened (feel free to swap in Greek yogurt for a lighter option in this Crab And Shrimp Stuffed Salmon)
- 2 tablespoons mayonnaise (adds a creamy texture to the stuffing)
- 1 tablespoon fresh lemon juice (fresh is best here, but bottled works if you’re tight on time)
- 1/4 cup finely diced celery (for crunch and freshness)
- 2 tablespoons chopped green onion (or mild red onion if that’s what you have)
- 1 teaspoon Dijon mustard (adds a little tang without overpowering the crab and shrimp filling)
- 1 teaspoon Old Bay seasoning (optional but makes this Crab And Shrimp Stuffed Salmon taste like a coastal treat)
- Salt and black pepper to taste
- 2 tablespoons melted butter (I always include a little extra to brush over the salmon before baking—it keeps it juicy)
Quick tip: If you don’t have fresh lemon juice, a splash of white wine vinegar or even a dash of Worcestershire sauce can bring brightness to the crab and shrimp stuffing.
This crab and shrimp filling keeps ingredients simple but flavorful, which makes it not only tasty but economical too. Using frozen shrimp and canned crab meat keeps costs down without skimping on taste.
Storage-wise, keep your crab meat and shrimp refrigerated until you’re ready to start. If prepping the filling ahead, cover tightly and refrigerate for up to a day. That way, you save time on busy cooking days. Also, if you want to try a substitute, canned crab can easily swap for fresh lump crab in this Crab And Shrimp Stuffed Salmon for a budget-friendly twist.
How to Make This Crab And Shrimp Stuffed Salmon:
Let’s walk through making this Crab And Shrimp Stuffed Salmon step by step. From start to finish, it takes about 40 to 45 minutes—just right for a satisfying meal that doesn’t keep you waiting.
- Preheat your oven to 375°F (190°C). While it warms up, set your salmon fillets on a baking dish lined with parchment for easy cleanup.
- Prepare your crab and shrimp filling. In a bowl, combine the lump crab meat, chopped cooked shrimp, softened cream cheese, mayonnaise, lemon juice, diced celery, green onion, Dijon mustard, and Old Bay seasoning. Give it a gentle stir to mix everything without mashing the crab too much. Season with salt and pepper to taste.
- Create a pocket in each salmon fillet. Carefully slice horizontally into the thickest part of each fillet to create a pocket for the crab and shrimp filling. This is the step where patience pays off with your Crab And Shrimp Stuffed Salmon—the pocket should be deep enough to hold a good amount of filling but not so deep the fish falls apart.
- Fill each salmon pocket with the crab and shrimp mixture. Use a spoon to stuff the filling inside, gently pressing it in so it stays put while baking. It’s okay if some filling peeks out—that’s part of the charm!
- Brush melted butter over the tops of the salmon. This keeps the fish moist and adds a lovely golden finish.
- Bake in your preheated oven for 20-25 minutes. The salmon should be opaque and flake easily, and the seafood stuffed fish filling will be warm and bubbly. Your kitchen will smell amazing when this Crab And Shrimp Stuffed Salmon is ready—trust me on that.
- Optional: You can broil for the last 1-2 minutes if you want a bit of a golden crust on top, but watch closely to avoid burning.
While the salmon bakes, you can use this time to tidy up or prep a simple side. If your Crab And Shrimp Stuffed Salmon looks perfectly golden and the filling is set, you’ve nailed it.
If you want some time-saving shortcuts, swap fresh diced celery and onion for finely chopped frozen mirepoix (carrot, celery, onion mix) thawed and squeezed dry. It blends beautifully in the crab and shrimp filling and cuts down on prep.
Over the years, one lesson I’ve learned making Crab And Shrimp Stuffed Salmon is not to rush the stuffing process. Taking your time here ensures the filling stays inside the fish and the flavors stay balanced.
For those interested, this recipe reminds me of a classic seafood stuffed salmon from Cup of Consuella’s Crab & Shrimp Stuffed Salmon you might want to check out for more ideas.
Serving Your Crab And Shrimp Stuffed Salmon:
When it comes to serving this Crab And Shrimp Stuffed Salmon, I like to keep the sides fresh and simple so the star—the stuffed salmon—is front and center. This seafood stuffed salmon truly shines alongside a crisp green salad or buttery garlic mashed potatoes.
My favorite way to enjoy this Crab And Shrimp Stuffed Salmon is on a cozy evening at home served with roasted asparagus or steamed green beans. The slight crunch from the veggies complements the creamy crab and shrimp filling wonderfully.
For occasions that feel a little more special, such as dinner parties or holiday meals, this seafood stuffed fish pairs beautifully with a light lemon risotto or wild rice pilaf. The mild starch cushions that rich crab and shrimp filling while keeping the plate balanced.
If you have leftovers, one of my favorite creative ideas is to flake the crab and shrimp stuffed salmon and toss it into a warm pasta with a little olive oil and fresh herbs. It turns humble leftovers into a quick new meal.
Seasonally, I’ve tried swapping in fresh summer tomatoes and basil into the crab and shrimp filling, which adds a pop of color and brightness that’s perfect in warmer months.
Friends and family always ask for seconds once this Crab And Shrimp Stuffed Salmon comes to the table—it’s just got that crowd-pleasing factor.
If you want a fresh serving idea, Our West Nest’s version of Crab and Spinach Shrimp Stuffed Salmon has a great spin on seafood stuffed salmon you might also enjoy.
Common Questions About This Crab And Shrimp Stuffed Salmon:
Can I make parts of this Crab And Shrimp Stuffed Salmon ahead of time?
Absolutely! You can prep the crab and shrimp filling one day in advance and keep it tightly covered in the fridge. Assemble the salmon pockets just before baking to keep everything fresh.
What’s a good substitute for cream cheese in this Crab And Shrimp Stuffed Salmon?
Greek yogurt works great as a lighter option, or even a soft ricotta if you want a little different texture in the crab and shrimp filling.
How can I adjust this Crab And Shrimp Stuffed Salmon for more or fewer people?
The recipe scales nicely. Just use one salmon fillet and adjust the filling proportions accordingly. For larger crowds, double everything to keep the recipe reliable.
Can I freeze this seafood stuffed salmon before baking?
I’d recommend freezing only the crab and shrimp filling separately, not the stuffed salmon itself. Salmon texture changes a bit when frozen after stuffing. When you’re ready, stuff fresh salmon with the thawed filling.
Is there an alternative to Old Bay seasoning in the crab and shrimp filling?
Yes! Cajun seasoning or a simple mix of paprika, garlic powder, and onion powder works well if you don’t have Old Bay.
Can I bake this Crab And Shrimp Stuffed Salmon on a grill?
You can! Just set up a medium heat indirect grill area and place the stuffed salmon on a foil-lined tray or cedar plank. Cook covered until done, about 20-25 minutes.
What goes well with leftovers of this crab and shrimp stuffed salmon?
Try flaking leftover pieces into scrambled eggs or omelets for a brunch twist. It brings a lovely seafood touch to morning meals.
For more insights and recipe variations, check out It’s Everything Delicious’s Crab and Shrimp Stuffed Salmon recipe.
Final Thoughts on This Crab And Shrimp Stuffed Salmon:
This Crab And Shrimp Stuffed Salmon has earned a special place in my recipe collection because it strikes the perfect balance between elegant and manageable. Its reliable flavors, satisfying textures, and approachable steps make it a make-again recipe in my home.
My Top Tips for This Crab And Shrimp Stuffed Salmon:
– Don’t rush creating the pocket in your salmon; a well-made pocket means your filling stays put.
– Use fresh lemon juice whenever possible for the best brightness in the crab and shrimp filling.
– Melted butter brushed on top before baking helps keep the salmon tender and flavorful.
I also love mixing things up by adding spinach or substituting crab meat for lobster in the filling when I want to try a different twist. Cream cheese can be swapped for mascarpone for a richer version. Hands down, the classic crab and shrimp filling version gets requested the most.
I encourage you to make this recipe your own and add personal touches that suit your taste. Whether you’re cooking this for friends, family, or just yourself, I hope you find as much joy making it as we do eating it.
For more inspiration with baked salmon dishes, explore my Garlic Butter Salmon recipes on Cakes Plus Taste. You might even enjoy the Pesto Stuffed Chicken recipe I recently shared as a change of pace from seafood.
Thanks for joining me in the kitchen for this Crab And Shrimp Stuffed Salmon adventure. You’ve got this—I can’t wait for you to taste how satisfying it is!
Crab And Shrimp Stuffed Salmon
Delight in a luxurious blend of crab and shrimp stuffed inside tender salmon fillets, baked to perfection for a flavorful and elegant seafood dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 salmon fillets (6 oz each, skin removed)
- 1/2 cup lump crab meat
- 1/2 cup cooked shrimp, chopped
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1/4 cup finely chopped green onions
- 1/4 cup breadcrumbs
- 1 tbsp fresh parsley, chopped
- 1/2 tsp Old Bay seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine crab meat, chopped shrimp, mayonnaise, Dijon mustard, lemon juice, green onions, breadcrumbs, parsley, and Old Bay seasoning. Mix gently to combine.
- Season the salmon fillets with salt and pepper on both sides.
- Using a sharp knife, carefully create a pocket in each salmon fillet by slicing horizontally through the thickest part without cutting all the way through.
- Stuff each salmon fillet pocket evenly with the crab and shrimp mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed salmon fillets for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from oven, garnish with extra parsley if desired, and serve with lemon wedges.
Notes
For extra richness, drizzle a lemon butter sauce over the salmon just before serving or serve with a fresh green salad for a complete meal.