Crab & Shrimp Stuffed Salmon (Printable)
Salmon fillets generously filled with lump crab, shrimp, and cream cheese mixture, baked to golden perfection with Parmesan topping.
# 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)
# Step-by-step:
01 - Preheat your 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 and fully incorporated.
03 - Gently fold in the crab meat and chopped shrimp until evenly distributed throughout the filling mixture. Be careful not to break up the crab lumps 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 salmon fillet pocket with the seafood mixture, pressing lightly to ensure the filling reaches the back of each pocket.
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 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 oven and garnish with lemon wedges and additional fresh parsley, if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The combination of crab and shrimp creates an incredibly rich luxurious filling that feels restaurant quality
- You get that impressive stuffed presentation but the whole thing comes together in under an hour
02 -
- Cutting too deep into the salmon will make the filling leak out during baking so go slow and steady
- Overfilling might look tempting but it will just spill onto your baking sheet instead of staying inside
03 -
- Pat your salmon fillets dry before cutting so the pocket does not get watery
- Lemon wedges on the side let everyone add their own brightness