Last Valentine's Day, I wanted to make something special without spending two hours in the kitchen or $100 at a restaurant. My neighbor Karen mentioned this crab and shrimp stuffed salmon she'd made for her anniversary, and when she showed me the photos, I couldn't believe she'd cooked it herself. The salmon looked like something you'd get at a fancy steakhouse - golden on top, stuffed with Crab and Shrimp Stuffed Salmon, sitting on the plate like it belonged there. She walked me through it the following weekend, and I was shocked at how simple it was.
Why You'll Love This Crab and Shrimp Stuffed Salmon
Making this for date nights, dinner guests, and that one time my in-laws came over, I know exactly why it works. The stuffing stays put inside the salmon instead of falling out all over the pan. The cream cheese melts into the Crab and Shrimp Stuffed Salmon, making everything creamy without being heavy. And the salmon cooks just right in the same time the stuffing gets hot - no raw centers or dried-out edges.
This crab and shrimp stuffed salmon takes about 15 minutes to prep and 25 minutes to bake. The ingredients aren't hard to find - salmon fillets, lump crab meat, shrimp, cream cheese, and seasonings you probably have. You can stuff the salmon in the morning and keep it in the fridge until dinner time. I've served this to people who don't usually like seafood and watched them finish every bite because it doesn't taste fishy, just rich and buttery.
Jump to:
- Why You'll Love This Crab and Shrimp Stuffed Salmon
- Ingredients for Crab and Shrimp Stuffed Salmon
- How To Make Crab and Shrimp Stuffed Salmon Step By Step
- Smart Swaps for Crab and Shrimp Stuffed Salmon
- Delicious Twists on Crab and Shrimp Stuffed Salmon
- equipement for Crab and Shrimp Stuffed Salmon
- Storing Your Crab and Shrimp Stuffed Salmon
- Top Tip
- FAQ
- Time to Impress Someone!
- Related
- Pairing
- crab and shrimp stuffed salmon
Ingredients for Crab and Shrimp Stuffed Salmon
For the Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and black pepper
- Lemon wedges for serving
For the Seafood Stuffing:
- 8 oz lump crab meat
- 8 oz small shrimp, peeled and chopped
- 4 oz cream cheese, softened
- ¼ cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Topping:
- 2 tablespoons melted butter
- ¼ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Pinch of paprika
How To Make Crab and Shrimp Stuffed Salmon Step By Step
Prep Your Salmon Fillets:
- Pat salmon fillets dry with paper towels
- Use sharp knife to cut horizontal pocket in thickest part of each fillet
- Cut about three-quarters of the way through, leaving edges sealed
- Don't cut all the way through or stuffing will leak out
- Season outside of salmon with salt and pepper
Make the Seafood Stuffing:
- Chop shrimp into small pieces
- Pick through crab meat carefully to remove any shell pieces
- Mix softened cream cheese with mayo until smooth
- Add chopped shrimp, crab meat, panko, garlic, lemon juice and zest
- Stir in Old Bay, parsley, salt, and pepper
- Mixture should be creamy but thick enough to stay in the pocket
Stuff the Salmon:
- Open each salmon pocket gently with your fingers
- Spoon stuffing mixture into pocket, packing it in firmly
- Use about ¼ of the stuffing for each fillet
- Press edges together gently to close
- Some stuffing might peek out, that's fine
Prepare for Baking:
- Place stuffed salmon in greased baking dish or on lined baking sheet
- Brush tops with olive oil
- Mix melted butter, panko, Parmesan, and paprika in small bowl
- Sprinkle topping mixture over each salmon fillet
Bake to Golden Perfection:
- Bake at 375°F for 20-25 minutes
- Salmon should flake easily with fork when done
- Internal temp should hit 145°F
- If topping isn't golden, broil for 1-2 minutes at the end
- Let rest 5 minutes before serving
- Serve with lemon wedges
Smart Swaps for Crab and Shrimp Stuffed Salmon
Seafood Options:
- Lump crab → Imitation crab (cheaper, still tastes good)
- Fresh shrimp → Frozen cooked shrimp (thaw and chop)
- Shrimp → All crab meat for stuffing
- Crab → All shrimp if crab is too expensive
Cream Cheese Alternatives:
- Regular cream cheese → Light cream cheese
- Cream cheese → Mascarpone for richer taste
- Dairy → Dairy-free cream cheese
- Cream cheese → Ricotta mixed with mayo
Breadcrumb Choices:
- Panko → Regular breadcrumbs
- Store-bought → Crushed crackers (Ritz work great)
- Wheat → Gluten-free breadcrumbs
- Plain → Italian-seasoned breadcrumbs
Seasoning Swaps:
- Old Bay → Cajun seasoning
- Old Bay → Make your own (paprika, celery salt, pepper)
- Fresh parsley → Dried parsley (use half the amount)
- Lemon zest → Extra lemon juice
Salmon Substitutes:
- Fresh salmon → Frozen salmon fillets (thaw first)
- Salmon → Thick white fish like halibut or cod
- Fillets → One large salmon side (adjust cooking time)
- Wild salmon → Farm-raised (cheaper)
Delicious Twists on Crab and Shrimp Stuffed Salmon
Spinach and Artichoke Style:
- Add ½ cup chopped spinach and ¼ cup diced artichoke hearts to stuffing
- Mix in extra garlic and Parmesan cheese
- Top with mozzarella before baking
- Tastes like spinach artichoke dip inside salmon
Cajun Spiced Version:
- Replace Old Bay with Cajun seasoning in stuffing
- Add diced bell peppers and green onions
- Drizzle with spicy remoulade sauce after baking
- Karen makes this version for her husband who likes heat
Mediterranean Herb:
- Add crumbled feta cheese and sun-dried tomatoes to stuffing
- Use fresh dill instead of parsley
- Top with crushed pita chips instead of panko
- Serve with tzatziki sauce on the side
Bacon Wrapped Luxury:
- Wrap each stuffed salmon fillet with 2 strips of bacon
- Secure with toothpicks before baking
- Skip the breadcrumb topping (bacon gets crispy instead)
- Add 5 minutes to cooking time
equipement for Crab and Shrimp Stuffed Salmon
- Meat thermometer
- Sharp chef's knife (for cutting pockets)
- Large mixing bowl
- Baking dish or rimmed baking sheet
- Small bowl for topping
- Pastry brush for oil
Storing Your Crab and Shrimp Stuffed Salmon
Before Baking:
- Stuff salmon up to 4 hours ahead
- Keep covered in fridge until ready to bake
- Add topping right before it goes in oven
- Let sit at room temp 10 minutes before baking
Leftover Storage (2-3 days):
- Cool completely before storing
- Wrap each piece separately in foil
- Store in airtight container in fridge
- Reheat at 300°F for 10-12 minutes
- Or microwave on half power for 2-3 minutes
Not Great for Freezing:
- Cream cheese stuffing gets watery when frozen
- Salmon texture changes after thawing
- Better to make fresh each time
- Only freeze if you absolutely have to
Reheating Without Drying Out:
- Brush with melted butter before reheating
- Cover with foil to trap moisture
- Add splash of white wine or broth to pan
- Don't overheat or salmon gets tough
Best Served Fresh:
- Tastes best right out of the oven
- Stuffing stays creamiest when hot
- Topping loses crunch after refrigerating
- Make only what you'll eat that night
Top Tip
- When Karen first taught me this crab and shrimp stuffed salmon, I followed her recipe exactly and it turned out great. But every time I ate it at her house, something was different - the stuffing had this extra richness I couldn't figure out. After making it at her place three times, I finally caught what she was doing.
- Right before stuffing the salmon, she adds two tablespoons of melted butter to the Crab and Shrimp Stuffed Salmon mixture. Just regular butter, stirred in at the last second so it stays melted and mixes through the stuffing. "My mom did it this way," she said. "The butter keeps everything moist inside the salmon and adds flavor without making it greasy." That little bit of butter is what makes her version taste like restaurant food instead of home cooking.
- Johnny and I have our own addition now. After the salmon comes out of the oven, we squeeze fresh lemon over the top and let it sit for a minute before serving. The hot salmon soaks up the lemon juice, and it cuts through all that rich seafood and cream cheese. Karen tried it at our house last month and texted me the next day: "I'm stealing the lemon squeeze thing."
FAQ
Do salmon and crab go together?
Yes, Crab and Shrimp Stuffed Salmon and crab pair beautifully together. The mild sweetness of crab complements salmon's rich, buttery flavor without overpowering it. This combination is popular in restaurants because the textures work well firm salmon with tender crab meat. The cream cheese in this stuffed salmon helps blend the flavors together.
What kind of pasta is best for Crab Pasta?
While this question isn't about our stuffed salmon, linguine or angel hair pasta work best with crab. The thin noodles let the delicate crab flavor shine through. For cream-based crab pasta, fettuccine holds the sauce well. Avoid thick or textured pasta that overwhelms the crab's subtle taste.
Can you eat shrimp and salmon together?
Absolutely - shrimp and salmon make a great combination. They have similar cooking times and complementary flavors. This crab and shrimp stuffed salmon is proof that seafood combinations work well. The shrimp adds sweetness and different texture to the rich salmon, creating layers of flavor in every bite.
What sauce goes with Crab Pasta?
Cream-based sauces like Alfredo or garlic butter sauce pair best with crab pasta. Light lemon butter sauce also works well without hiding the crab flavor. For our stuffed salmon, you don't need extra sauce - the cream cheese stuffing creates its own creamy sauce inside the fish as it bakes.
Time to Impress Someone!
Now you have all the secrets to making restaurant-quality crab and shrimp stuffed salmon at home - from Karen's butter trick that keeps the stuffing creamy to our lemon squeeze finish, and that meat thermometer tip that prevents overcooked fish. This stuffed salmon proves that fancy-looking dinners don't need fancy skills - just good ingredients and the right technique.
Craving more weeknight dinner winners? Try our Easy Korean Beef Bowl Recipe that's ready in twenty minutes. Need another hearty meal? Our Healthy Beef And Noodles Recipe is comfort food that won't weigh you down. Want something to sip while dinner bakes? Our Delicious Pina Colada Recipe is vacation in a glass!
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Pairing
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crab and shrimp stuffed salmon
Ingredients
Equipment
Method
- Pat salmon fillets dry, cut horizontal pocket in each, and season the outside with salt and pepper.
- Mix crab, chopped shrimp, cream cheese, mayo, breadcrumbs, garlic, lemon, and seasoning until creamy and thick.
- Gently open each salmon pocket, spoon in the seafood mixture, and press edges closed to keep filling inside.
- Place fillets on baking sheet, brush with olive oil, and sprinkle breadcrumb-Parmesan mixture evenly over top.
- Bake at 375°F for 20-25 minutes until salmon flakes easily; finish with lemon juice before serving.
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