My husband surprised me last month with a spontaneous weekend getaway by the coast, just the two of us, sea breeze, waves crashing and of course, fireworks in the sky. That night, I tried recreating an appetizer from the hotel’s sunset dinner: crab- and shrimp-stuffed salmon.
Back home, I experimented in our kitchen, adding local flavors and swapping what I had in the fridge. Our kids peeked in, suspicious it was “too fancy for a school night.” But when I carried the dish to the table, their eyes lit up. My daughter let out an audible “wow,” and my son, who usually avoids seafood, asked for seconds.
It wasn’t just the buttery fish or the creamy seafood mix—it was the atmosphere it created, even on an ordinary Tuesday. We talked about that unexpected weekend, the sound of waves, my husband casually brushed parsley off his tie, and the day felt… richer.
This stuffed is elegant enough that my best friend thinks I’m fancy, yet simple enough that I can whip it up after work with minimal fuss.
Short Description
Crab And Shrimp Stuffed Salmon features tender salmon fillets filled with a creamy mix of lump crab and shrimp, seasoned with Old Bay and baked to juicy perfection. Ideal for a quick, elegant, and crowd-pleasing dinner.
Key Ingredients
- 4 salmon fillets (6 oz each), skinless
- ½ cup cooked shrimp, chopped
- ½ cup lump crab meat
- ¼ cup cream cheese, softened
- ¼ cup shredded mozzarella cheese
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ tsp garlic powder
- Salt and black pepper, to taste
- 1 Tbsp lemon juice
- 1 Tbsp chopped parsley (optional)
- Olive oil for brushing
Tools Needed
- Baking sheet lined with foil
- Medium mixing bowl
- Sharp knife
- Pastry brush
- Fork
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Line a baking sheet with foil and grease it lightly.
Step 2: Mix the Seafood Filling
In a medium bowl, combine chopped shrimp, crab meat, cream cheese, mozzarella, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, salt, pepper, lemon juice, and parsley (if using). Stir until smooth and uniform.
Step 3: Prepare the Salmon
Using a sharp knife, carefully cut a pocket into the center of each salmon fillet—slice about ⅔ through, ensuring it stays intact.
Step 4: Stuff the Fillets
Spoon the seafood mixture into each pocket, packing gently but filling generously.
Step 5: Prep for Baking
Place the stuffed fillets on the prepared baking sheet. Brush each with a light coating of olive oil.
Step 6: Bake
Bake at 375°F for 18–20 minutes, until salmon flakes easily and seafood filling is bubbly and warm.
Optional Broil: Switch to broil for 1–2 minutes to give the top a golden edge.
Step 7: Serve
Let the fillets rest for a couple of minutes. Serve with lemon wedges or a fresh side salad.
Troubleshooting Tip: If the filling oozes out, reduce the amount slightly or gently press it into the pocket before baking.
Why You’ll Love This Recipe
Flavor Fusion: Crab, shrimp, and salmon blend for a gourmet taste at home
Quick and Elegant: Ready in under 30 minutes—perfect for weeknights or date night
Healthy & Balanced: Lean protein, light creaminess, minimal added fat
Family Approved: Even picky eaters enjoy this mild-savory dish
Adaptable: Easy to tweak with herbs, spice levels, or cheese variations
Mistakes to Avoid & Solutions
Overstuffing pockets: Can cause filling to spill during baking
Solution: Use about 2–3 Tbsp of filling per fillet and press gently inside.
Fillets drying out: Salmon may overcook if baked too long
Solution: Check at 18 minutes—salmon should still be slightly translucent.
Filling too watery: Cream cheese mixture becomes runny if not creamy enough
Solution: Drain excess moisture from crab or shrimp and use softened (not melted) cream cheese.
Uneven cooking: Thicker fillets may cook slower
Solution: Choose similar-sized fillets and adjust time as needed, checking flakiness.
Lack of seasoning: Filling can taste bland without punch
Solution: Use the full tsp of Old Bay and season to taste before stuffing.
Serving and Pairing Suggestions
Serve with lemon wedges and chopped parsley for freshness
Pair with a crisp green salad, steamed asparagus, or roasted potatoes
White wine options: Chardonnay, Sauvignon Blanc, or Pinot Grigio
Ideal for plated dinners or laid-back family table settings
Storage and Reheating Tips
Fridge: Cover with foil or place in an airtight container for up to 2 days; best eaten fresh.
Freezing: Freeze individually wrapped fillets for up to 1 month; thaw before reheating.
Reheat: Bake at 325°F (165°C) covered with foil for 8–10 minutes or until warmed through; avoid microwave to preserve texture.
FAQs
1. Can I use frozen seafood?
Yes—thaw and drain thoroughly before mixing.
2. Is this recipe keto-friendly?
Absolutely! Low-carb and high-protein, just skip sugary sides.
3. Can I make this ahead?
Yes—assemble, cover, and refrigerate up to 4 hours before baking.
4. What if I don’t have Old Bay?
Use a seafood seasoning blend or equal parts paprika and celery salt.
5. Can I grill instead of bake?
Yes—grill on medium heat for 8–10 minutes, covered, then broil to brown the top.
Tips & Tricks
Let cream cheese sit at room temperature for easy mixing
Use chilled seafood to keep filling thick and firm
For extra flavor, add a pinch of smoked paprika or lemon zest
Serve on a bed of baby greens dressed with olive oil and lemon
Recipe Variations
Lemon-Herb Stuffing: Swap Old Bay for fresh dill and tarragon; add lemon zest to filling.
Flavor Profile: Bright, herbal, citrusy.
Spicy Cajun Twist: Use Cajun seasoning and a dash of hot sauce in the mixture.
Flavor Profile: Bold, smoky, spicy.
Cheesy Crab Melt: Increase mozzarella to ½ cup, add grated Parmesan, and top with panko before broiling.
Flavor Profile: Crispy, cheesy, indulgent.
Mediterranean Style: Add chopped olives, sun-dried tomatoes, and feta for a tangy twist.
Flavor Profile: Salty, vibrant, Mediterranean.
Final Thoughts
Sharing this Crab And Shrimp Stuffed Salmon is like passing along a little seaside escape—without leaving your kitchen. The moment the oven timer dings and that gentle aroma fills the room, you know dinner’s going to be special.
My daughter loved it layered on crisp salad greens, and my son surprised me by asking for a second helping then another! It’s classy enough to make you feel proud of your cooking, yet forgiving enough to come together in a pinch. And best of all, it brings us all back to the table, eagerly chatting about our day, forks in hand.
Crab And Shrimp Stuffed Salmon
Ingredients
- 4 salmon fillets 6 oz each, skinless
- ½ cup cooked shrimp chopped
- ½ cup lump crab meat
- ¼ cup cream cheese softened
- ¼ cup shredded mozzarella cheese
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ¼ tsp garlic powder
- Salt and black pepper to taste
- 1 Tbsp lemon juice
- 1 Tbsp chopped parsley optional
- Olive oil for brushing
Instructions
- Preheat to 375°F (190°C). Line a baking sheet with foil and lightly grease.
- Mix shrimp, crab, cream cheese, mozzarella, mayo, mustard, seasonings, lemon juice, and parsley until smooth.
- Slice a pocket into each salmon fillet, about ⅔ through, without cutting all the way.
- Fill each pocket with the seafood mixture, packing gently.
- Place fillets on the baking sheet and brush tops with olive oil.
- Bake for 18–20 minutes until salmon flakes and filling is hot. Broil 1–2 minutes for a golden top.
- Rest briefly before serving. Add lemon wedges or salad on the side.
- Tip: If filling spills out, reduce the amount or press it in more firmly.
