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Crab and Shrimp Stuffed Salmon

A decadent, restaurant-quality dinner featuring flaky salmon fillets stuffed with a creamy, savory mixture of lump crab meat, shrimp, and cheese, finished with a lemon garlic butter glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 fillets
Course: Dinner, Main Course
Cuisine: American, Cajun, Seafood
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets salmon 6-8oz each
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning or Old Bay
Seafood Filling
  • 4 oz cream cheese softened
  • 2 tbsp mayonnaise
  • 0.5 cup Parmesan cheese grated
  • 6 oz lump crab meat picked over for shells
  • 6 oz raw shrimp peeled, deveined, chopped
  • 2 tbsp green onions sliced
  • 1 tsp Old Bay seasoning
  • 2 cloves garlic minced
Lemon Butter Sauce
  • 4 tbsp unsalted butter melted
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Sharp Knife
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix cream cheese, mayonnaise, parmesan, garlic, green onions, and spices until smooth. Gently fold in crab meat and chopped shrimp.
  3. Cut a lengthwise slit into the thickest part of each salmon fillet to create a pocket. Do not cut all the way through.
  4. Rub salmon fillets with olive oil and season the exterior with Cajun seasoning.
  5. Stuff each salmon pocket generously with the seafood mixture.
  6. Bake for 15-20 minutes until salmon flakes easily and shrimp in the filling turns pink.
  7. Whisk melted butter and lemon juice together. Brush over the hot salmon immediately after baking.
  8. Garnish with fresh parsley and serve hot.

Notes

Ensure all seafood is fully thawed and patted dry before cooking to prevent watery filling.