Crab & Shrimp Stuffed Salmon
Summary:
This Crab & Shrimp Stuffed Salmon features a buttery salmon fillet filled with creamy crab and shrimp stuffing, topped with garlic butter shrimp. It’s an elegant dish that’s easy to make and full of rich, seafood flavor.
Ingredients
For the Filling:
- 1/2 cup cooked shrimp chopped
- 1/2 cup lump crab meat
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup Parmesan cheese grated
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning
- Salt & black pepper to taste
For the Salmon:
- 1 large salmon fillet 1.5–2 lbs, butterflied
- Olive oil for brushing
- Salt pepper & paprika (optional, for seasoning)
For the Topping:
- 6 –8 whole shrimp peeled & deveined
- 1 tbsp butter
- 1 clove garlic minced
- Fresh parsley and lemon wedges for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
- Mix the stuffing: In a bowl, combine chopped shrimp, crab meat, cream cheese, mayo, Parmesan, garlic, lemon juice, parsley, Old Bay, salt, and pepper.
- Butterfly the salmon: Slice lengthwise without cutting all the way through. Open it like a book. Season inside and out.
- Stuff the salmon: Spoon the filling evenly in the center. Fold over and secure with toothpicks if needed.
- Bake for 20–25 minutes until salmon flakes easily.
- Sauté topping shrimp: In a skillet, melt butter and sauté garlic and shrimp until pink (2–3 minutes per side).
- Assemble & serve: Top baked salmon with sautéed shrimp, parsley, and lemon wedges.
Notes
Use wild-caught salmon for best results.
Add chopped spinach or sun-dried tomatoes to the stuffing for a twist.
Don’t overbake—start checking at 20 minutes to keep the salmon moist.