If you’re looking for a showstopping seafood dinner that feels both elegant and utterly comforting, crab and shrimp stuffed salmon is your new best friend. I still remember the first time I tried this recipe at a casual dinner party—it felt like I’d uncovered a secret treasure of the sea. Tender salmon fillets cradle a creamy, zesty filling of sweet crab meat and plump shrimp, all bound together with tangy Dijon mustard, rich cream cheese, and a kiss of fresh lemon juice. Each bite is an exciting interplay of textures: the soft, buttery salmon gives way to a luscious center, while golden breadcrumbs add a satisfying crunch on top. Sharing this dish with friends and family always sparks that delightful “oooh” moment, and I love seeing their eyes light up as they take that first forkful.
Beyond the thrill of serving something so special, this crab and shrimp stuffed salmon recipe is surprisingly approachable for home cooks. With an intermediate difficulty level, you’ll spend about 20 minutes prepping and another 25 minutes baking, plus a short rest before diving in—perfect for a leisurely weekend dinner or a midweek mini-celebration. At around 620 calories per serving, it balances indulgence with wholesome ingredients, and it pairs beautifully with a crisp green salad or simple steamed vegetables. Whether you’re planning a festive gathering or craving an elegant seafood feast for two, this recipe brings both flavor and flair to the table. Let’s dive into the details and get your oven preheated—delicious memories await!
KEY INGREDIENTS IN CRAB AND SHRIMP STUFFED SALMON
Before you roll up your sleeves, gather the stars of this dish. Every ingredient plays a crucial role in building layers of flavor, from savory depth to bright freshness. Here’s what you’ll need and why each component matters:
- Salmon Fillets: The foundation of our dish, these tender fillets offer a mild, buttery canvas that pairs perfectly with bold seafood flavors.
- Cooked Crab Meat: Sweet and delicate, crab meat brings a luxuriously flaky texture and ocean-fresh taste to the stuffing mix.
- Cooked Shrimp: Chopped for bite-sized goodness, shrimp adds a succulent pop of flavor and contrasts beautifully with the creamy filling.
- Cream Cheese: Silky and rich, cream cheese binds the crab and shrimp together, ensuring a smooth, velvety filling.
- Mayonnaise: Adds moisture and a hint of tang, helping to marry all the elements without making the stuffing too heavy.
- Dijon Mustard: Gives a subtle kick and sharp acidity that lifts the richness of the seafood, creating a balanced profile.
- Garlic Powder: Enhances the savory depth with its gentle garlic warmth—no overpowering bite here, just comfort.
- Onion Powder: Brings a mellow, sweet onion undertone that rounds out the filling’s flavor spectrum.
- Black Pepper: Freshly ground for a bit of heat and earthy spice, making each forkful more interesting.
- Fresh Lemon Juice: A splash of citrus brightness that cuts through richness and keeps the filling light and zesty.
- Fresh Parsley: Chopped finely for herbal freshness and a lively green pop in every mouthful.
- Breadcrumbs: Sprinkled on top to create a golden, crispy crust that contrasts wonderfully with the tender salmon.
- Olive Oil: Used to brush the fillets, promoting even browning and ensuring the breadcrumbs crisp up beautifully.
HOW TO MAKE CRAB AND SHRIMP STUFFED SALMON
Getting this recipe on the table is a breeze—just follow these steps and you’ll be indulging in a gourmet seafood dinner before you know it. Each phase, from preparing your salmon pockets to baking until golden, builds on the last for a flawless result.
1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated so the salmon cooks evenly and the breadcrumbs crisp up nicely.
2. Pat the salmon fillets dry with paper towels to help the stuffing adhere. Using a sharp knife, carefully cut a pocket into the side of each fillet—take your time so you don’t cut through the bottom.
3. In a large mixing bowl, combine the crab meat, shrimp, cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, lemon juice, and parsley. Stir until the mixture is smooth and homogenous, with all ingredients well distributed.
4. Gently stuff each salmon fillet with the crab and shrimp mixture, pressing the filling into the pocket so it stays snug during baking.
5. Brush the tops of the stuffed salmon fillets with olive oil to lock in moisture and promote browning.
6. Sprinkle breadcrumbs evenly over each stuffed fillet, making sure to cover the surface for a consistent golden crust.
7. Arrange the fillets on a baking sheet lined with parchment paper to prevent sticking and make cleanup a snap.
8. Bake in the preheated oven for 20–25 minutes, or until the salmon is opaque and flakes easily with a fork, and the breadcrumbs turn a beautiful golden brown.
9. Remove from the oven and let the Salmon rest for a few minutes to finish cooking gently and allow the juices to settle—this small step keeps every bite moist and flavorful.
SERVING SUGGESTIONS FOR CRAB AND SHRIMP STUFFED SALMON
Serving this elegant entrée is almost as fun as making it. Whether you’re hosting a cozy dinner or impressing guests, the right sides and garnishes take the meal from delicious to unforgettable.
- Fresh Green Salad: Toss crisp lettuce, arugula, or baby spinach with a light vinaigrette—think lemon and olive oil—to echo the citrus notes in the salmon and brighten the plate.
- Steamed Vegetables: Lightly steam asparagus, green beans, or broccolini until just tender. Finish with a squeeze of lemon and a sprinkle of flaky salt for a simple, vibrant side.
- Roasted Baby Potatoes: Quarter small potatoes, toss them with olive oil, garlic, and rosemary, then roast until golden. Their earthy warmth pairs beautifully with the creamy stuffing.
- Citrus Herb Rice: Cook jasmine or basmati rice with a splash of broth, fresh lemon zest, and chopped parsley. This fragrant base soaks up any extra juices from the salmon for a perfect bite.
HOW TO STORE CRAB AND SHRIMP STUFFED SALMON
Life happens, and sometimes you’ll have leftovers or need to prep ahead. With the right storage techniques, you can maintain the dish’s freshness and flavor for days to come.
- Refrigerate in an Airtight Container: Once fully cooled, transfer leftover portions into a sealed container. Store in the coldest part of your fridge and enjoy within 2 days for optimal taste.
- Gentle Reheating: To prevent dryness, reheat in a 300°F oven or toaster oven for 10–12 minutes. Cover loosely with foil to retain moisture and keep the crust from burning.
- Freezing for Longer Storage: If you need more time, wrap individual stuffed fillets tightly in plastic wrap and place them in a freezer bag. Freeze for up to one month; thaw overnight in the fridge before reheating.
- Avoid Microwaving: While convenient, microwaving can make the salmon rubbery and the breadcrumbs soggy. Stick to gentle oven reheating to preserve the dish’s signature textures.
CONCLUSION
From the very first layer of creamy crab and shrimp filling nestled inside plump salmon fillets to that irresistible golden breadcrumb topping, every element of this recipe comes together to create a seafood experience you’ll want to savor again and again. You’ve learned how to prep with confidence, stuff and season with flair, and bake to perfection. Not to mention, you’ve collected tips for serving—whether alongside a crisp green salad, roasted potatoes, or a fragrant citrus rice—and discovered storage techniques that keep your leftovers tasting like you just made them. With a total prep time of just 20 minutes plus 25 minutes in the oven (and a brief 5-minute rest), this intermediate-level dish is approachable yet impressive, making it ideal for special dinners, celebratory occasions, or whenever you’re craving an elegant seafood dinner at home. At around 620 calories per serving, it strikes a lovely balance between indulgence and nourishment.
Feel free to print this article or save it for your next culinary adventure, and don’t forget to scroll down for a handy FAQ section if you need extra guidance. If you give this crab and shrimp stuffed salmon a try, drop a comment below and share your experience—did you add a pinch of cayenne for heat, or swap in your favorite seafood twist? Any questions about technique or ingredient swaps? I’m here to help! Your feedback, thoughts, and creative variations inspire me just as much as I hope this recipe inspires you. Happy cooking!
Crab and Shrimp Stuffed Salmon
Description
Experience succulent salmon pockets overflowing with creamy crab and shrimp, lightly crisped with golden breadcrumbs and brightened by fresh lemon and parsley—a crowd-pleasing dinner that’s as elegant as it is easy.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Pat the salmon fillets dry with paper towels. Using a sharp knife, carefully cut a pocket into the side of each fillet, being careful not to cut all the way through.
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In a mixing bowl, combine the crab meat, shrimp, cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, black pepper, lemon juice, and parsley. Mix until well combined.
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Gently stuff each salmon fillet with the crab and shrimp mixture, ensuring the filling is packed well into the pocket.
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Brush the tops of the stuffed salmon fillets with olive oil.
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Sprinkle breadcrumbs evenly over each stuffed fillet.
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Place the fillets on a baking sheet lined with parchment paper.
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Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the breadcrumbs are golden brown.
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Remove from the oven and let rest for a few minutes before serving.
Note
- This dish pairs wonderfully with a fresh green salad or steamed vegetables.
- You can substitute canned crab and shrimp for fresh, but be sure to drain them well.
- For added flavor, try including a pinch of cayenne pepper or Old Bay seasoning into the filling.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the salmon.
- This recipe is perfect for special occasions and can be prepped in advance and baked just before serving.
