Crab & Shrimp Stuffed Salmon (Print)
Salmon fillets generously filled with creamy crab, shrimp, and herbs for an elegant seafood dinner.
# Ingredient List:
→ 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 & Garnish
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
18 - Lemon wedges
19 - Fresh parsley (optional)
# How-To Steps:
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 fully incorporated.
03 - Gently fold in the crab meat and chopped shrimp until evenly distributed throughout the filling mixture. Take care not to break up the crab chunks too much.
04 - Using a sharp knife, carefully 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 stuff each salmon fillet with the seafood mixture, pressing lightly to ensure the pocket is evenly filled. The filling should mound slightly on top.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle evenly with grated Parmesan cheese.
07 - Bake for 20 to 25 minutes, until the salmon is opaque throughout and flakes easily with a fork, and the filling is hot and lightly golden on top.
08 - Remove from the oven and garnish with fresh lemon wedges and additional parsley if desired. Serve immediately while hot for the best texture and flavor.
# Expert Suggestions:
01 -
- The combination of lump crab and sweet shrimp creates a seafood filling that feels restaurant worthy but costs a fraction of the price
- Everything bakes on one sheet pan so you spend less time cleaning and more time enjoying your fancy dinner
02 -
- Cutting the pocket too deep will cause the filling to spill out during baking, so go slowly and carefully
- Overmixing the seafood filling breaks down the crab and shrimp, so fold gently to keep the texture intact
03 -
- Pat the salmon fillets completely dry before cutting to prevent the pockets from becoming watery
- Use freshly grated Parmesan instead of pre shredded for better melting and flavor