Crab & Shrimp Stuffed Salmon (Print Version)
Salmon fillets generously filled with a creamy blend of crab, shrimp, and aromatic herbs, baked until golden and flaky.
# What You Need:
→ Seafood
01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped
→ Filling Base
04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
→ Vegetables & Aromatics
09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley
→ Seasonings
12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt
→ For Topping
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
→ Garnish
18 - Lemon wedges
19 - Fresh parsley (optional)
# How To Make:
01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay, garlic powder, black pepper, and salt. Mix until smooth.
03 - Gently fold in the crab meat and chopped shrimp until evenly incorporated.
04 - Using a sharp knife, cut a pocket lengthwise into the side of each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet generously with the seafood mixture, pressing lightly to fill.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with Parmesan cheese.
07 - Bake for 20–25 minutes, until the salmon is opaque and flakes easily with a fork and the filling is hot and golden.
08 - Garnish with lemon wedges and additional parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- The combination of crab and shrimp inside already rich salmon feels incredibly indulgent without requiring restaurant skills
- This recipe looks impressive but comes together in under an hour, making it perfect for dinner guests
02 -
- Do not overstuff the salmon or the filling will spill out during baking
- Letting your cream cheese come to room temperature prevents lumpy filling
03 -
- Pat your salmon dry before cutting to prevent slipping with the knife
- Use a sharp knife and cut slowly to create even pockets