Crab and Shrimp Stuffed Salmon

Crab and shrimp stuffed salmon makes any weeknight feel like a special occasion It is creamy loaded with tender seafood and bakes up juicy and elegant every time Whether you are impressing guests or just craving an unforgettable dinner at home this dish transforms simple ingredients into restaurant style comfort

I remember serving this for my anniversary when my husband and I could not make it out to a restaurant Now even my picky kids gobble it up with no leftovers in sight

Ingredients

• Salmon fillets: Look for vibrant colored firm fillets with no fishy smell as freshness is key to mild flavor
• Lump crab meat: Adds sweet seafood richness Make sure it is shell free and go for refrigerated over canned if possible
• Cooked shrimp: Offers extra texture and ocean flavor Choose peeled deveined shrimp for ease
• Cream cheese: Softened for a creamy stuffing Use full fat for best flavor
• Mayonnaise: Binds everything while adding subtle tang Use a high quality mayo
• Parmesan cheese: Provides nutty sharpness Choose fresh grated for superior melt and taste
• Green onions: Lends mild bite and freshness Pick bright unblemished stalks
• Fresh parsley: Brings an herbaceous pop Use flat leaf for milder flavor
• Lemon juice: Brightens every bite Use fresh squeezed for best results
• Old Bay seasoning: Classic seafood spice mix delivers warmth and subtle heat
• Salt and pepper: Boosts savory flavor Use kosher salt or sea salt if possible
• Butter: Brushed over fish for richness Choose unsalted to control seasoning
• Lemon wedges: For a citrusy finish and plating Pick juicy lemons with shiny skin

Step by Step Instructions

Preheat Oven:

Preheat to 375 degrees Fahrenheit Set your rack to the middle oven position and line your baking sheet with parchment or lightly oil it to keep fish from sticking

Prepare the Filling:

Combine cream cheese mayonnaise Parmesan green onions parsley lemon juice Old Bay and a pinch of salt and pepper in a large bowl Use a wooden spoon or silicone spatula to blend until completely smooth and creamy Then gently fold in the crab and shrimp using a light hand to avoid breaking up the seafood

Prepare the Salmon:

Take a sharp flexible knife and create a deep pocket in the thickest part of each fillet cutting parallel to the cutting board Be careful to leave the ends intact so the stuffing stays inside Pat the salmon dry and season both sides and inside the pocket with salt and pepper

Stuff the Salmon:

Use a spoon to fill each pocket generously with the seafood mixture pressing gently to pack it in Do not overstuff or the filling may leak as it bakes

Bake the Salmon:

Set the stuffed fillets on your prepared baking sheet and brush the tops with melted butter for extra moisture and golden color Slide tray into the oven and bake for eighteen to twenty two minutes until the salmon is just cooked through and flakes when pressed with a fork and the filling is hot and bubbling

Serve:

Transfer the salmon to plates and finish with a generous squeeze of fresh lemon and a sprinkle of chopped parsley Pair with roasted vegetables rice or crisp salad for a complete meal

Pin it

My favorite part is scooping up every last bit of the creamy seafood inside The stuffed filling reminds me of the crab cakes my grandma used to make for holiday meals Only now it is even more special surrounded by tender salmon

Storage Tips

Store leftover stuffed salmon in a sealed container in the refrigerator for up to two days Reheat gently in the oven covered with foil to prevent drying out Microwaving can change the texture so go low and slow if you use it Leftovers taste great crumbled into a salad the next day

Ingredient Substitutions

You can use canned crab in place of lump if necessary Choose good quality and always check for shells Imitation crab works fine in a pinch If you do not have shrimp add extra crab or even small diced cooked scallops Neufchâtel cheese or a light cream cheese can stand in for regular cream cheese without much loss of creaminess

Serving Suggestions

This dish shines beside buttery mashed potatoes a fluffy rice pilaf or even garlicky sautéed greens A fresh side salad with lots of citrus or an herbed couscous works well to cut through the richness I like to finish with extra lemon wedges and a dusting of fresh cracked pepper for a picture perfect plate

Cultural and Historical Context

Stuffed salmon appears on many holiday tables from New England to the Gulf Coast and is often featured at high end seafood restaurants The creamy crab and shrimp filling is inspired by classic coastal flavors using Old Bay seasoning which is a staple in American seafood dishes Seafood stuffed fish is a timeless way to turn affordable fillets into a luxurious meal

Frequently Asked Questions

→ What type of crab meat works best?

Lump crab meat is ideal for its sweet flavor and firm texture. Imitation crab can be substituted if necessary.

→ Can I use frozen shrimp?

Yes, thawed frozen shrimp works well. Make sure to cook and chop it before mixing into the filling.

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

→ What sides pair well with this dish?

Roasted vegetables, wild rice, or a crisp green salad make excellent accompaniments to balance the richness.

→ Can I prepare the stuffing ahead of time?

Yes, you can make the seafood stuffing up to a day ahead and keep it refrigerated until ready to assemble and bake.