Crab & Shrimp Stuffed Salmon (Printable Version)
Tender salmon filled with crab, shrimp, and seasonings, baked until golden and delicious.
# 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
# Method:
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 combined. Be careful not to overmix to maintain seafood texture.
04 - With a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through. Leave about 1/4 inch intact at the bottom.
05 - Divide the seafood mixture evenly among the salmon fillets, stuffing each pocket. Mound slightly on top if necessary, using any remaining filling.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops generously with melted butter to promote golden browning.
07 - Bake for 22-25 minutes, or until salmon is opaque throughout and flakes easily with a fork, and stuffing is lightly golden on top.
08 - Serve hot, garnished with additional fresh parsley and lemon wedges on the side for squeezing over the finished dish.
# Chef's Tips:
01 -
- The combination of crab and shrimp creates an incredibly rich filling that feels luxurious without requiring restaurant skills
- Everything comes together in under an hour, yet it tastes like you spent all afternoon planning something special
02 -
- Cutting the pocket too deep means the filling spills out during baking, so go slowly and check your depth
- Overmixing the filling turns the crab into mush, so fold everything in with a light hand
03 -
- Pat the salmon completely dry before cutting to help the knife grip without slipping
- Room temperature ingredients blend more smoothly, so pull the cream cheese out early