Crab and Shrimp Stuffed Salmon Recipe

Introduction

This Crab Shrimp Stuffed Salmon is a luxurious seafood dish that combines tender salmon with a rich crab and shrimp filling. It’s perfect for special dinners or when you want to impress guests with minimal effort.

Ingredients

• 1 large salmon fillet, butterflied
• 6–8 jumbo shrimp, peeled and deveined
• 1 cup (approx. 120g) lump crab meat
• 2 tablespoons (30g) cream cheese, softened
• 1 tablespoon (15g) mayonnaise
• 1 teaspoon (5g) Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon (4g) fresh parsley or thyme, chopped
• 1 tablespoon (15ml) lemon juice
• Salt and pepper, to taste
• 1 tablespoon (15ml) olive oil
• Lemon wedges, for serving

Instructions

1. Step 1: In a mixing bowl, combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly until fully blended.
2. Step 2: Using a sharp knife, butterfly the salmon fillet horizontally to create a pocket. Spoon the crab mixture evenly into the center of the fillet and close it, securing with toothpicks if needed.
3. Step 3: Preheat the oven to 190°C (375°F). Heat olive oil in a large skillet over medium-high heat. Sear the stuffed salmon on each side for about 2 minutes until lightly golden.
4. Step 4: Transfer the seared salmon to an oven-safe baking dish. Arrange the shrimp evenly on top of the salmon and bake for 15–18 minutes, until the shrimp turn pink and the salmon is opaque throughout.
5. Step 5: Remove from the oven, drizzle with lemon herb butter if desired, and serve garnished with lemon wedges.

Tips & Variations

• Use fresh herbs like dill or basil instead of parsley or thyme for a different flavor twist.
• To avoid overcooking, check the salmon’s internal temperature; it should reach 63°C (145°F) for perfect doneness.
• If you prefer, substitute mayonnaise with Greek yogurt for a lighter filling.
• For added crunch, sprinkle panko breadcrumbs on top before searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature to maintain moisture. Avoid microwaving as it can dry out the salmon and shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed salmon and crab filling a few hours ahead and keep it refrigerated. Sear and bake just before serving for the best texture and flavor.

What can I serve with Crab Shrimp Stuffed Salmon?

This dish pairs well with steamed vegetables, rice pilaf, or a fresh green salad for a balanced meal.

Crab and Shrimp Stuffed Salmon Recipe

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★★★★★

4.7 from 84 reviews

This Crab Shrimp Stuffed Salmon is a decadent and flavorful seafood dish featuring a buttery salmon fillet stuffed with a rich crab mixture and topped with succulent jumbo shrimp. The salmon is seared to perfection, then baked to ensure a tender and juicy finish, making it an impressive yet straightforward meal ideal for special occasions or a gourmet dinner at home.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Salmon and Seafood

• 1 large salmon fillet, butterflied
• 6–8 jumbo shrimp, peeled and deveined
• 1 cup (approx. 120g) lump crab meat

Crab Filling

• 2 tablespoons (30g) cream cheese, softened
• 1 tablespoon (15g) mayonnaise
• 1 teaspoon (5g) Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon (4g) fresh parsley or thyme, chopped
• 1 tablespoon (15ml) lemon juice
• Salt and pepper, to taste

Cooking and Garnish

• 1 tablespoon (15ml) olive oil
• Lemon wedges, for serving

Instructions

1. Prepare Crab Filling: In a mixing bowl, combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well blended into a creamy filling.
2. Stuff and Secure Salmon: Using a sharp knife, butterfly the salmon fillet horizontally to create a pocket without cutting all the way through. Spoon the prepared crab filling evenly into the pocket, then close the fillet carefully. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
3. Sear Stuffed Salmon: Preheat the oven to 190°C (375°F). Heat olive oil in a large skillet over medium-high heat. Place the stuffed salmon in the skillet and sear it for about 2 minutes on each side until it develops a light golden-brown crust. This step seals in the flavors and adds texture.
4. Add Shrimp and Bake: Transfer the seared salmon fillet to an oven-safe baking dish. Evenly arrange the peeled and deveined jumbo shrimp on top of the salmon. Bake in the preheated oven for 15–18 minutes, or until the shrimp turn pink and opaque and the salmon is cooked through but still moist.
5. Finish and Serve: Remove the baking dish from the oven, discard any toothpicks securing the salmon, drizzle with lemon herb butter if desired, and garnish with fresh lemon wedges. Serve immediately for a deliciously elegant meal.

Notes

• Butterflying the salmon fillet carefully is key to creating a pocket without splitting the fish completely.
• Use fresh herbs such as parsley or thyme to enhance the crab filling’s flavor.
• If desired, lemon herb butter can be made by melting butter with fresh herbs and lemon zest for added richness when serving.
• Ensure shrimp are fully cooked; they should be pink and firm but not rubbery.
• To prevent the stuffed salmon from falling apart, chill it briefly before searing if you have time.

Keywords: crab stuffed salmon, shrimp salmon recipe, seafood stuffed salmon, baked stuffed salmon, gourmet salmon recipe