Crab & Shrimp Stuffed Salmon (Printable)
Salmon fillets stuffed with creamy crab, shrimp, and herb filling. An elegant seafood main ready in under an hour.
# What You'll 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
→ Topping
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
→ Garnish
18 - Lemon wedges
19 - Fresh parsley (optional)
# How to Make It:
01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay seasoning, garlic powder, black pepper, and salt. Mix until smooth and well incorporated.
03 - Gently fold in the crab meat and chopped shrimp until evenly distributed throughout the filling. Be careful not to break up the lump crab too much.
04 - Using a sharp knife, cut a horizontal pocket lengthwise into the side of each salmon fillet, being careful not to cut all the way through to the other side.
05 - Generously fill each pocket with the seafood mixture, pressing lightly to ensure the filling is evenly distributed. Any excess filling can be mounded on top.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle evenly with Parmesan cheese.
07 - Bake for 20–25 minutes, until the salmon is opaque throughout and flakes easily with a fork, and the filling is hot and golden on top.
08 - Remove from the oven and garnish with fresh lemon wedges and additional parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The restaurant-quality presentation looks like you spent all day cooking, but it comes together in under an hour
- That golden, bubbly topping makes everyone at the table lean in closer before they even take a bite
02 -
- Pat your salmon fillets dry before cutting, the knife will glide through more safely without slipping on wet fish
- The filling will puff up slightly as it bakes, so don't overstuff or it might spill onto your baking sheet
03 -
- If your knife slips while cutting pockets, try using a spoon to gently widen the opening instead of cutting deeper
- Room temperature ingredients mix more smoothly, so set everything out about 20 minutes before you start