Crab Shrimp Stuffed Salmon (Print Version)
Elegant salmon filled with creamy crab and shrimp stuffing, perfect for special dinners or cozy nights.
# Ingredients You'll Need:
→ Main Components
01 -
4 thick salmon fillets, skin-on or skinless
02 -
1 cup lump crab meat, drained and picked over
03 -
3/4 cup cooked shrimp, chopped
04 -
4 oz cream cheese, softened
05 -
2 tablespoons mayonnaise
06 -
1 teaspoon Dijon mustard
07 -
1 teaspoon lemon zest
08 -
1 clove garlic, minced
09 -
2 tablespoons chopped fresh parsley
10 -
1 tablespoon chopped dill (optional)
11 -
1/2 teaspoon Old Bay seasoning (optional)
12 -
Salt and pepper, to taste
13 -
Lemon slices, for topping
# Step-by-Step Instructions:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
02 -
In a large mixing bowl, combine the crab meat, chopped shrimp, cream cheese, mayonnaise, Dijon mustard, lemon zest, garlic, parsley, dill, Old Bay seasoning, salt, and pepper until evenly blended.
03 -
Using a sharp knife, cut a horizontal pocket in each salmon fillet without slicing all the way through.
04 -
Lightly season the salmon fillets with salt and pepper.
05 -
Fill each fillet with the prepared seafood stuffing, securing with toothpicks or kitchen twine if needed.
06 -
Arrange the stuffed fillets in the greased baking dish and place a lemon slice on top of each.
07 -
Bake for 20–25 minutes, or until the salmon flakes easily and the internal temperature reaches 125°F (52°C).
08 -
Broil for the final 2 minutes if a golden, bubbly top is desired.
09 -
Allow to rest for 5 minutes before serving.
# Extra Tips & Details:
01 -
Use fresh crab and shrimp for optimal flavor and texture.
02 -
Drain canned crab thoroughly and remove any shell fragments.
03 -
Chopped spinach or bell pepper can be added for extra color and nutrition.
04 -
Fillets can be prepped in advance and refrigerated up to 8 hours before baking.
05 -
Store leftovers in an airtight container and reheat gently in the oven.