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Crab And Shrimp Stuffed Salmon The Seafood Dinner Guide

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This crab and shrimp stuffed salmon recipe combines juicy, oven-baked salmon fillets with a savory seafood stuffing made from lump crab meat, chopped shrimp, cream cheese, herbs, and classic seasonings like Old Bay. It’s the ultimate dish for seafood lovers—elegant enough for entertaining, yet simple enough for weeknight cooking.

Every bite delivers a creamy, flavorful contrast to the tender salmon, finished with lemon wedges for a bright, fresh touch. Perfectly balanced in taste and texture, this dish transforms everyday ingredients into a restaurant-style seafood dinner right at home.

Ingredients

Scale

For the Seafood Stuffing:

  • ½ cup cooked shrimp, chopped
  • ½ cup lump crab meat
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, chopped
  • 1 green onion, finely chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste

For the Salmon:

  • 2 salmon fillets (skin-on or skinless)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.

In a bowl, combine shrimp, crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, green onion, and garlic. Season with salt and pepper and mix until fully combined.

Pat salmon fillets dry and cut a slit through the center of each to create a pocket, being careful not to cut all the way through.

Stuff each salmon fillet generously with the seafood mixture, pressing it in gently.

Place the stuffed fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve warm with lemon wedges on the side.

 

Notes

  • Use fresh or well-drained seafood to avoid excess moisture in the stuffing.

  • Softened cream cheese makes mixing easier and ensures a smooth filling.

  • Cut deep but controlled pockets into the salmon to hold the stuffing securely.

  • Don’t skip seasoning the salmon exterior—a pinch of paprika or Old Bay enhances flavor.

  • Always rest the salmon after baking for best texture and moisture retention.

  • Pair with light sides like steamed vegetables or rice pilaf to let the salmon shine.

  • Store leftovers carefully and reheat in the oven to preserve the quality of the dish.

Find it online: https://claradelish.com/crab-and-shrimp-stuffed-salmon-the-seafood-dinner-guide/