Crab & Shrimp Stuffed Salmon (Printable)

Salmon fillets filled with a rich seafood mixture of crab, shrimp, and savory seasonings, baked to golden perfection.

# 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

→ 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 It:

01 - Preheat 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 Suggestions:

01 -
  • The combination of crab and shrimp creates the most luxurious filling youll ever taste
  • Restaurant quality results with surprisingly simple hands on time
  • Perfect for dinner parties yet easy enough for a fancy weeknight treat
02 -
  • Always pat your salmon completely dry before cutting pockets or the filling wont stick properly inside
  • The pockets should be deep but leave at least a half inch border to prevent filling from leaking
  • Lumpy cream cheese never smooths out completely, start with truly softened blocks
03 -
  • Let the filled salmon rest for 5 minutes before serving so the filling sets up slightly
  • Prep all ingredients beforehand, the assembly moves faster than you expect
  • Purchase the best crab meat you can afford, its the star of this show

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