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Crab and Shrimp Stuffed Salmon

An elegant and savory seafood dish featuring tender salmon fillets stuffed with a rich, creamy blend of lump crab meat, parmesan, and cream cheese, topped with whole shrimp and a garlic butter drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Seafood
  • 4 fillets thick center-cut salmon 6-8 oz each
  • 8 oz lump crab meat picked over for shells
  • 0.5 pound raw medium shrimp peeled and deveined
Creamy Stuffing
  • 4 oz cream cheese softened
  • 2 tbsp mayonnaise
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp Old Bay seasoning
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper to taste
Garlic Butter Drizzle
  • 4 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Sharp pairing knife

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix softened cream cheese, mayonnaise, Parmesan, minced garlic, Old Bay, smoked paprika, salt, and pepper until smooth.
  3. Gently fold the lump crab meat into the cream cheese mixture, keeping some chunks intact.
  4. Use a sharp knife to cut a slit into the side of each salmon fillet, creating a deep pocket (do not cut all the way through).
  5. Spoon the crab mixture generously into each salmon pocket.
  6. Tuck 2-3 raw shrimp into the opening of each stuffed fillet, pressing gently into the filling.
  7. Whisk melted butter, minced garlic, lemon juice, and half the parsley. Drizzle half of this mixture over the prepared salmon.
  8. Bake for 15-20 minutes until salmon is flaky, shrimp is opaque, and filling is hot. Optional: Broil for 2 minutes to brown the top.
  9. Drizzle with remaining garlic butter and garnish with leftover parsley before serving.

Notes

Store leftovers in the fridge for up to 2 days. Reheat gently in the oven at 275°F. Do not microwave or the seafood will become tough.