Crab & Shrimp Stuffed Salmon (Print)
Salmon fillets generously filled with lump crab, shrimp, and seasoned vegetables, baked to golden perfection.
# 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 Make:
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 fully incorporated.
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 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 tops generously with melted butter to promote browning.
07 - Bake for 22–25 minutes, or until salmon is opaque throughout and stuffing is lightly golden.
08 - Serve immediately, garnished with additional fresh parsley and accompanied by lemon wedges.
# Expert Tips:
01 -
- The combination of lump crab and sweet shrimp creates a luxurious filling that feels restaurant-worthy but comes together in under 30 minutes
- Baking the salmon keeps it incredibly moist while the stuffing develops a gorgeous golden crust that everyone will ask about
02 -
- The most common mistake is overstuffing the salmon pockets, which causes the filling to spill out during baking
- Letting the salmon rest for 5 minutes after baking helps the stuffing set and makes serving much easier
03 -
- Pat the salmon fillets completely dry with paper towels before cutting the pockets to prevent the stuffing from becoming watery
- Run your fingers through the crab meat very carefully to find any shell fragments that could ruin the eating experience