Crab & Shrimp Stuffed Salmon (Printable View)

Tender salmon filled with lump crab, shrimp, and aromatic vegetables, baked until golden and flaky.

# What You Need:

→ Seafood

01 - 4 salmon fillets (6 oz each), skinless, center cut
02 - 4 oz lump crab meat, drained and checked for shells
03 - 4 oz small cooked shrimp, chopped

→ Vegetables & Aromatics

04 - 1/4 cup finely diced celery
05 - 1/4 cup finely diced red bell pepper
06 - 2 tablespoons finely chopped green onion
07 - 1 clove garlic, minced

→ Dairy & Binders

08 - 3 tablespoons cream cheese, softened
09 - 2 tablespoons mayonnaise
10 - 1 egg yolk

→ Seasonings

11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon Old Bay seasoning
13 - 1/2 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon zest
15 - Salt and black pepper, to taste

→ For Finishing

16 - 2 tablespoons melted butter
17 - Lemon wedges, for serving

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - In a medium bowl, combine cream cheese, mayonnaise, egg yolk, Dijon mustard, lemon zest, Old Bay seasoning, parsley, salt, and pepper. Mix until smooth.
03 - Gently fold in crab meat, chopped shrimp, celery, bell pepper, green onion, and garlic until evenly combined.
04 - With a sharp knife, cut a deep pocket lengthwise into each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet evenly with the crab and shrimp mixture, mounding slightly on top if necessary.
06 - Place stuffed fillets on the prepared baking sheet. Brush tops with melted butter.
07 - Bake for 22–25 minutes, or until salmon is cooked through and stuffing is golden.
08 - Serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • Restaurant quality elegance without the hefty price tag
  • The crab and shrimp stuffing keeps the salmon incredibly moist
  • Looks impressive but comes together in under an hour
02 -
  • Do not overstuff the salmon or the filling will spill out during baking
  • Let the salmon rest for 5 minutes after baking so the juices redistribute
  • Check for shell pieces in the crab meat before mixing, nothing ruins a bite like crunching on shell
03 -
  • Ask the fish counter to pin bone the salmon for you
  • Pat the salmon completely dry before cutting the pockets
  • The salmon is done when it flakes easily with a fork

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