Crab & Shrimp Stuffed Salmon (Printable)

Salmon fillets generously filled with a creamy crab and shrimp mixture, baked until perfectly tender.

# What You'll 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

# How To Cook:

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 slice completely through the fish.
05 - Divide the crab and shrimp mixture evenly among the fillets, stuffing each pocket and mounding slightly on top if necessary.
06 - Arrange stuffed fillets on the prepared baking sheet. Brush the tops generously with melted butter to promote browning.
07 - Bake for 22–25 minutes, or until salmon is fully cooked through and the stuffing is lightly golden on top.
08 - Serve hot, garnished with additional fresh parsley and accompanied by lemon wedges for squeezing over the fish.

# Expert Suggestions:

01 -
  • The rich seafood filling keeps the salmon incredibly moist while baking
  • It looks impressive but comes together faster than you would expect
  • Leftovers reheat beautifully for an elegant lunch the next day
02 -
  • Do not overstuff the salmon or the filling will spill out during baking
  • Let the salmon rest for 5 minutes before serving to keep the juices inside
03 -
  • Use kitchen shears to check the crab meat for shells more efficiently
  • The filling can be made a day ahead and kept refrigerated until ready to use

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