Crab and Shrimp Stuffed Salmon brings together tender fish and creamy seafood filling in one mouthwatering dish. Whether you’re craving something rich yet simple or planning dinner for a special guest, this recipe checks all the boxes. Made with easy-to-find ingredients like cream cheese, crab meat, shrimp, and lemon zest, it transforms a basic salmon fillet into a flavorful, oven-baked showstopper. In this article, you’ll learn the full step-by-step, how to prep ahead, smart ingredient swaps, and what to serve on the side to make it a full, balanced meal.
Table of Contents
The Story Behind Crab and Shrimp Stuffed Salmon
From Pantry Surprise to Go-To Seafood Dinner
The first time I made Crab and Shrimp Stuffed Salmon, it wasn’t planned. I had a few salmon fillets, leftover shrimp from taco night, and a can of lump crab I’d been saving. I wanted something comforting, not complicated. I tossed together the seafood with cream cheese, fresh herbs, garlic, and lemon zest, then stuffed it into the salmon and baked it. The result was creamy, juicy, herby perfection.
This dish reminds me of why I love home cooking. The combination of rich salmon, slightly sweet crab, and meaty shrimp is balanced and deeply satisfying. And unlike many restaurant-style seafood recipes, this one is beginner-friendly. You don’t need fancy tools or ingredients. Just good seafood and an oven.
It also taught me that you don’t have to make anything complicated to impress people at the table. For a creamy pasta twist with similar flavors, check out this creamy garlic butter salmon pasta, another recipe I return to when I want big flavor fast.
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Crab and Shrimp Stuffed Salmon
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crab and Shrimp Stuffed Salmon is rich, creamy, and easy to prepare. It makes a flavorful, elegant dinner without the fuss.
Ingredients
4 thick salmon fillets (skin-on or skinless)
1 cup lump crab meat (drained and picked over)
¾ cup cooked shrimp, chopped
4 oz cream cheese, softened
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon zest
1 garlic clove, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (optional)
½ tsp Old Bay seasoning (optional)
Salt and pepper to taste
Lemon slices for topping
Instructions
1. Preheat oven to 375°F. Lightly grease a baking dish.
2. In a large bowl, mix crab, shrimp, cream cheese, mayo, mustard, lemon zest, garlic, herbs, and seasoning.
3. Cut a pocket into each salmon fillet. Season with salt and pepper.
4. Stuff each fillet with the seafood mixture. Secure with toothpicks if needed.
5. Place salmon into the baking dish. Top with lemon slices.
6. Bake for 20–25 minutes until salmon is cooked through and flakes easily.
7. Broil for 2 minutes at the end if a golden top is desired.
8. Let rest for 5 minutes before serving.
Notes
Can be prepped up to 8 hours ahead and stored in the fridge before baking.
Reheat leftovers gently in a low oven.
Serve with lemon rice, roasted vegetables, or green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 410
- Sugar: 1g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg
Step-by-Step for the Perfect Stuffed Salmon
Gather Ingredients and Prep
Start with thick salmon fillets. Skin-on or skinless both work. You’ll need:
- Lump crab meat
- Cooked shrimp
- Cream cheese
- Mayonnaise
- Dijon mustard
- Lemon zest
- Garlic
- Fresh parsley and dill
- Old Bay seasoning
- Salt and pepper
- Lemon slices
Mix everything except the salmon and lemon slices in a bowl until smooth. The filling should hold together without being too stiff.
Stuff, Bake, and Serve
Preheat the oven to 375°F. Cut a pocket into each salmon fillet, season, and gently stuff with the seafood mix. Place in a greased baking dish, top with lemon slices, and bake for 20 to 25 minutes, or until the salmon flakes and the filling is hot throughout. Broil briefly at the end for a golden top if desired.
Looking for a fun alternative with a crispier texture? Try these viral salmon bites for a smaller, snackable version.
Make-Ahead Tips and Ingredient Swaps
Prep Ahead for Stress-Free Dinners
This stuffed salmon is easy to prep ahead. You can assemble the entire dish up to 8 hours in advance. Just store it covered in the fridge and bake when ready. If cooking straight from cold, add a few extra minutes to the bake time.
Leftovers reheat well. Keep them in an airtight container and warm gently in a low oven. Avoid the microwave, which can change the texture.
Smart Swaps and Add-Ins
No crab? Use canned tuna or leftover flaky white fish. No shrimp? Add mushrooms for texture or increase the crab. To lighten the filling, reduce the cream cheese or swap in Greek yogurt. You can even mix in chopped spinach or bell peppers for extra color and nutrients.
This dish is as flexible as it is flavorful. That’s why it fits right in with other adaptable recipes like my cucumber ranch crack salad, which also makes use of what’s already in the fridge.
How to Serve Crab and Shrimp Stuffed Salmon
Simple Plating, Beautiful Results
Serve each stuffed salmon fillet on a wide plate. Add steamed or roasted vegetables for balance, like asparagus or green beans. Roasted baby potatoes or lemon herb rice also pair well with the rich seafood filling. A drizzle of lemon butter on top brings everything together.
What to Serve on the Side
A crisp salad with lemon vinaigrette cuts through the richness of the filling. Garlic mashed cauliflower or couscous are great low-starch options. This dish also works for meal prep, reheating well and keeping flavor intact.
Looking for another high-protein option that works for lunches or snacks? These chicken cheese and zucchini muffins deliver satisfying flavor and are easy to make in advance.
