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“Plated crab and shrimp stuffed salmon topped with melted cheese and fresh herbs, served with asparagus, shrimp rice, and a lemon wedge.”

crab and shrimp stuffed salmon

Tender crab and shrimp stuffed salmon fillets stuffed with creamy crab and shrimp filling, baked until golden and buttery — an elegant seafood dinner that’s easy enough for weeknights but impressive enough for date night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fine Dining-Inspired, Seafood
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets - thick-cut preferred
  • 2 tablespoons olive oil - for brushing
  • salt and pepper - to taste
  • 4 wedges lemon - for serving
For the Seafood Stuffing
  • 8 oz lump crab meat - remove any shells
  • 8 oz shrimp - peeled and chopped
  • 4 oz cream cheese - softened
  • ¼ cup panko breadcrumbs - for texture
  • 2 tablespoons mayonnaise - adds creaminess
  • 2 cloves garlic - minced
  • 1 tablespoon lemon juice - fresh
  • 1 teaspoon lemon zest
  • 1 teaspoon Old Bay seasoning - or Cajun for spice
  • 2 tablespoons parsley - chopped
  • salt and pepper - chopped
  • 2 tablespoons butter - melted Karen’s secret trick
For the Topping
  • 2 tablespoons butter - melted
  • ¼ cup panko breadcrumbs - for crunch
  • 2 tablespoons Parmesan cheese - grated
  • 1 pinch paprika - for color

Equipment

  • 1 Sharp chef’s knife (For cutting the salmon pockets)
  • 1 Large mixing bowl (To mix seafood stuffing)
  • 1 Baking dish or rimmed baking sheet (For baking salmon)
  • 1 Small bowl (For breadcrumb topping)
  • 1 Pastry Brush (For brushing olive oil on top)
  • 1 Meat thermometer (To check salmon temperature (145°F ideal))
  • Several Paper towels (To dry salmon fillets)

Method
 

  1. Pat salmon fillets dry, cut horizontal pocket in each, and season the outside with salt and pepper.
  2. Mix crab, chopped shrimp, cream cheese, mayo, breadcrumbs, garlic, lemon, and seasoning until creamy and thick.
    Bowl of creamy crab and shrimp stuffing mixed with breadcrumbs, herbs, and cream cheese, stirred with a wooden spoon.”
  3. Gently open each salmon pocket, spoon in the seafood mixture, and press edges closed to keep filling inside.
  4. Place fillets on baking sheet, brush with olive oil, and sprinkle breadcrumb-Parmesan mixture evenly over top.
    “Raw salmon fillets on a baking sheet being topped with a breadcrumb and herb mixture, ready to be baked for crab and shrimp stuffed salmon.”
  5. Bake at 375°F for 20–25 minutes until salmon flakes easily; finish with lemon juice before serving.
    “Raw salmon fillets on a baking sheet being topped with a breadcrumb and herb mixture, ready to be baked for crab and shrimp stuffed salmon.”

Nutrition

Serving: 250gCalories: 540kcalCarbohydrates: 8gProtein: 46gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 215mgSodium: 780mgPotassium: 880mgFiber: 1gSugar: 2gVitamin A: 850IUVitamin C: 5mgCalcium: 190mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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