The Ultimate Crab and Shrimp Stuffed Salmon: A Seafood Lover’s Dream

If there is one dish that screams “special occasion” without requiring a culinary degree to execute, it is this Crab and Shrimp Stuffed Salmon. Imagine a flaky, tender fillet of premium salmon, seasoned to perfection, and literally bursting at the seams with a decadent, creamy filling loaded with sweet lump crab meat and succulent shrimp. It is the ultimate “surf on surf” experience, bringing together the best treasures of the ocean in one cohesive, mouth-watering bite.

Whether you are planning a romantic Valentine’s Day dinner, a festive holiday meal, or simply want to treat yourself to a restaurant-quality dinner on a Tuesday night, this recipe delivers. The visual appeal alone—with the golden-brown crust and the creamy filling spilling out—is enough to impress anyone. But the flavor? It is rich, savory, slightly spicy from the Cajun seasoning, and balanced perfectly by the brightness of lemon butter.

In this comprehensive guide, we are going to walk through everything you need to know to master this dish. From selecting the freshest seafood to the technique of cutting the perfect “pocket” in your fillets, we have got you covered.

Why You Will Love This Recipe

• Restaurant Quality at Home: This dish looks and tastes like something you would pay $40 for at a high-end seafood steakhouse, but it costs a fraction of the price to make in your own kitchen.
• High Protein & Keto Friendly: Packed with healthy omega-3 fatty acids and high-quality protein, this meal is as nutritious as it is delicious. If you are following a low-carb or Keto diet, this is a total winner.
• Surprisingly Fast: Despite looking intricate, the actual hands-on prep time is minimal. Once stuffed, the oven does most of the work.
• Versatile Filling: Once you master the creamy seafood filling, you can use it to stuff mushrooms, chicken breasts, or even pasta shells!

The Secret to the Perfect Stuffing

The heart of this recipe lies in the stuffing. Many stuffed salmon recipes result in dry fillings or overpowering breadcrumbs that mask the delicate flavor of the seafood. We avoid that here. Our filling is primarily cream cheese and mayonnaise based, which ensures it stays incredibly moist and gooey while the salmon bakes.

We use a combination of lump crab meat and small, chopped shrimp. The crab provides a sweet, fibrous texture, while the shrimp offers a firm, meaty bite. Bound together with Parmesan cheese, garlic, and Old Bay seasoning, the filling becomes a savory mousse that melts beautifully. The key is to not over-mix; you want to keep those nice chunks of crab intact so you get distinct textures in every bite.

Ingredients

Here is what you will need to bring this masterpiece to life. We have broken it down into the salmon components and the filling components.

For the Salmon

• Salmon Fillets – 4 large fillets (about 6-8 oz each). Skin-on or skinless works, though skinless is often easier to eat for this specific preparation.
• Olive Oil – For rubbing the fish to ensure the seasoning sticks and the exterior crisps up.
• Cajun Seasoning or Old Bay – To season the outside of the fish.
• Lemon Juice – Freshly squeezed, for finishing.
• Fresh Parsley – Chopped, for garnish.

For the Crab & Shrimp Filling

• Cream Cheese – 4 oz, softened to room temperature. This is the base of your filling.
• Mayonnaise – 2 tablespoons. It adds tang and creaminess.
• Parmesan Cheese – 1/2 cup, freshly grated.
• Lump Crab Meat – 6 oz. Check for shells!
• Raw Shrimp – 6 oz, peeled, deveined, and chopped into small pieces.
• Green Onions – 2 tablespoons, thinly sliced.
• Garlic – 2 cloves, minced.
• Old Bay Seasoning – 1 teaspoon. The quintessential seafood spice blend.
• Paprika – 1/2 teaspoon, for color and subtle smokiness.
• Salt & Black Pepper – To taste.

For the Lemon Butter Sauce

• Unsalted Butter – 4 tablespoons, melted.
• Garlic – 1 clove, minced.
• Lemon Juice – 1 tablespoon.
• Honey (Optional) – 1 teaspoon, to balance the acidity.

Instructions

Step 1: Prepare the Equipment and Oven

1. Preheat your oven to 375°F (190°C).
2. Line a large baking sheet with parchment paper or foil. If using foil, lightly grease it with cooking spray to prevent sticking.

Step 2: Make the Seafood Filling

1. In a medium-sized mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, minced garlic, chopped green onions, Old Bay seasoning, and paprika.
2. Mix well with a spoon or spatula until smooth and combined.
3. Gently fold in the lump crab meat and the chopped raw shrimp. Be careful not to break up the crab lumps too much. You want texture!
4. Taste a tiny bit of the cream base (avoiding the raw shrimp) to check if it needs a pinch more salt or pepper.

Step 3: Prepare the Salmon Pockets

1. Pat the salmon fillets dry with paper towels. Excess moisture prevents browning.
2. Place a fillet on a cutting board. Using a sharp paring knife, cut a slit lengthwise down the center of the thickest part of the fillet, being careful not to cut all the way through to the bottom or the ends. You are creating a pocket, not cutting it in half.
3. Repeat with all fillets.
4. Rub the outside of each salmon fillet with olive oil and sprinkle generously with Cajun seasoning or salt and pepper.

Step 4: Stuff the Salmon

1. Divide the filling mixture into 4 equal parts.
2. Generously stuff each salmon pocket with the mixture. It is okay if it overflows slightly—that is part of the visual appeal! Mound it up high.
3. Place the stuffed fillets on the prepared baking sheet.

Step 5: Bake

1. Bake in the preheated oven for 15–20 minutes. The exact time depends on the thickness of your salmon and how well-done you like it. The salmon should flake easily with a fork, and the shrimp inside the filling should be pink and opaque.
2. Optional: For a golden top, switch the oven to Broil (High) for the last 2 minutes. Watch it closely so the cheese doesn’t burn!

Step 6: Finish with Lemon Butter

1. While the salmon bakes, whisk together the melted butter, minced garlic, lemon juice, and honey (if using) in a small bowl.
2. As soon as the salmon comes out of the oven, brush or pour this liquid gold over the fish and the filling.
3. Garnish with fresh chopped parsley and lemon wedges. Serve immediately while hot and bubbly.

Expert Tips for Success

Checking for Shells: Even if you buy “shell-free” lump crab meat, always run your fingers through it gently before mixing. A small piece of shell can ruin a perfect bite.

Don’t Overcook the Salmon: Salmon is best served medium to medium-well. If you cook it until it’s completely dry, it loses its luxurious texture. Remember that the fish continues to cook slightly after you pull it from the oven due to residual heat.

The “Slit” Technique: If your salmon fillets are thin, cutting a pocket might be hard. Alternatively, you can use the “fold over” method. Place the stuffing on one end of a longer fillet and fold the other end over it, securing with a toothpick if necessary.

Room Temperature Cream Cheese: This is non-negotiable. If your cream cheese is cold, you will have lumps in your filling and it won’t mix evenly with the seafood. If you are in a rush, microwave the unwrapped cream cheese block for 15 seconds.

Variations to Try

• Spinach & Artichoke: Add 1/4 cup of chopped cooked spinach (squeezed dry) and chopped artichoke hearts to the filling for a Florentine twist.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling mixture for some heat. Chopped jalapeños also work wonders.
• Bacon Wrapped: For the ultimate indulgence, wrap a slice of bacon around the stuffed salmon before baking. The bacon fat will render into the fish, adding a smoky depth.
• Lobster Swap: Feeling extra fancy? Swap the shrimp for chopped lobster tail meat.

Serving Suggestions

Since this dish is rich and protein-heavy, it pairs best with lighter sides that can cut through the creaminess.

• Garlic Roasted Asparagus: As seen in the photo, green vegetables are a perfect contrast.
• Wild Rice Pilaf: A nutty rice blend soaks up the extra lemon butter sauce beautifully.
• Arugala Salad: A fresh salad with a lemon vinaigrette helps cleanse the palate between bites.
• Cauliflower Mash: Keep it Keto by serving this over a bed of buttery mashed cauliflower.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can stuff the salmon fillets earlier in the day, cover them tightly with plastic wrap, and refrigerate them for up to 6 hours before baking. Just add 2-3 minutes to the cooking time since they will be going into the oven cold.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F until warm. Microwaving is possible but may make the salmon texture rubbery.

Can I use frozen seafood?
Absolutely. Just make sure the salmon, shrimp, and crab are fully thawed and patted very dry before using. Excess water from frozen seafood can make the filling runny.

This Crab and Shrimp Stuffed Salmon is truly a celebration of flavors. It transforms humble ingredients into a centerpiece meal that feels magical. The contrast between the flaky fish, the creamy savory filling, and the bright acidic pop of the lemon butter is culinary perfection. Give this recipe a try, and get ready to be hailed as a master chef by your family and friends!