Here’s a delicious Crab and Shrimp Stuffed Salmon recipe that’s perfect for a special dinner or when you want to impress your guests. It features a flavorful seafood stuffing nestled inside a juicy, baked salmon fillet.
🐟 Crab and Shrimp Stuffed Salmon Recipe
🧄 Ingredients
For the Stuffing:
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1/2 lb lump crab meat (picked over for shells)
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1/2 cup cooked shrimp, finely chopped
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1/4 cup finely diced celery
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2 tbsp finely diced red bell pepper
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2 tbsp finely diced green onions
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2 garlic cloves, minced
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1/2 tsp Old Bay seasoning
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1/2 tsp paprika
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1/4 tsp salt
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1/4 tsp black pepper
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2 tbsp mayonnaise
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1 tbsp Dijon mustard
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1 tsp lemon juice
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1/2 cup breadcrumbs (panko or regular)
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2 tbsp chopped fresh parsley (optional)
For the Salmon:
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4 salmon fillets (6–8 oz each), skin off or on
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Salt and pepper, to taste
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1 tbsp olive oil
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Lemon wedges, for serving
👩🍳 Instructions
1. Prepare the Stuffing
In a medium bowl, combine the crab meat, shrimp, celery, red bell pepper, green onions, garlic, Old Bay, paprika, salt, pepper, mayo, Dijon mustard, lemon juice, and breadcrumbs. Mix gently to avoid breaking up the crab too much. Add parsley if using. Set aside.
2. Prepare the Salmon
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Preheat oven to 375°F (190°C).
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Pat salmon fillets dry. Using a sharp knife, make a slit down the center of each fillet to create a pocket (don’t cut all the way through).
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Lightly season the fillets with salt and pepper, and drizzle with olive oil.
3. Stuff the Salmon
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Spoon the stuffing into the slit of each fillet, mounding slightly on top.
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Place stuffed salmon fillets on a greased or parchment-lined baking dish.
4. Bake
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Bake for 18–22 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temp should be 145°F or 63°C).
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Optional: Broil for 1–2 minutes at the end for a golden top.
5. Serve
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Plate with lemon wedges and garnish with extra parsley or chives.
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Pairs well with roasted asparagus, wild rice, or garlic mashed potatoes.