Crab and Shrimp Stuffed Salmon

Impress your guests or treat yourself to something special with this crab and shrimp stuffed salmon The fillets are packed with a creamy seafood filling and baked to flaky perfection making for an elegant yet approachable main dish that comes together easily for weeknight meals or celebrations

This recipe made me fall in love with baked salmon all over again The first time I served it for friends they could not believe how creamy and flavorful the stuffing was Everyone asked for seconds

Ingredients

• Salmon fillets: Thick fillets hold up best when stuffed Look for wildcaught salmon if possible as it tends to have better texture and flavor
• Lump crab meat: Offers a sweet delicate flavor to the stuffing Check for any shell pieces before using For best taste select refrigerated fresh crab meat
• Cooked shrimp: Adds subtle brininess and extra texture Choose small or mediumsized shrimp and chop them evenly for easy mixing
• Cream cheese: Softened for easy blending gives the stuffing a rich creamy texture Select fullfat cream cheese for the smoothest results
• Mayonnaise: Enhances creaminess and holds the filling together Choose a goodquality mayo free from unnecessary additives
• Dijon mustard: Gives the stuffing a little tang Look for a sharp wellbalanced Dijon for best flavor
• Lemon zest: Brightens every bite Use fresh unwaxed lemons and zest just the yellow part for bold aroma
• Garlic: Fresh and finely minced creates gentle background warmth
• Parsley and dill: Fresh herbs add color and fresh flavor Always choose vibrant deep green bunches without wilting
• Old Bay seasoning: Classic seafood spice blend for more coastal flair Add if you love that traditional seafood taste
• Salt and pepper: Balances flavors Taste your filling and adjust as needed
• Lemon slices: Layered on top for burst of citrus as the salmon cooks

Step-by-Step Instructions

Prepare Salmon Fillets:

Choose thick even salmon fillets for easy stuffing Pat dry with paper towels and carefully use a sharp knife to cut a pocket lengthwise down the side of each fillet leaving the other side intact Do not cut all the way through

Make Seafood Filling:

In a large mixing bowl combine crab meat chopped cooked shrimp softened cream cheese mayonnaise Dijon mustard lemon zest minced garlic parsley dill Old Bay seasoning salt and pepper Stir gently but thoroughly until evenly mixed The mixture should be creamy but not runny

Season and Stuff:

Lightly season the salmon fillets inside and out with salt and pepper Use a spoon to gently fill the pocket of each salmon fillet with the seafood mixture Press the filling in but do not overstuff so that the fillets stay intact Use toothpicks to secure if needed

Arrange in Baking Dish:

Preheat oven to 375 F or 190 C Lightly oil a baking dish large enough to hold all the fillets in a single layer Arrange the stuffed salmon in the dish and top each fillet with a fresh lemon slice

Bake the Salmon:

Transfer the dish to the middle rack of the oven Bake for 20 to 25 minutes or until the salmon turns opaque and flakes easily with a fork Check internal temperature for doneness it should reach about 125 F or 52 C

Broil for Golden Finish:

For a crispy filling top switch the oven to broil and let the fillets cook under the broiler for about 2 minutes Watch closely so they do not burn as this step is quick

Rest and Serve:

Let the stuffed salmon fillets rest undisturbed for 5 minutes before moving them to plates This helps the juices stay in the meat and keeps everything tender and flavorful

I absolutely love the combination of lemon zest and fresh dill here which lifts the whole dish I once made this for a holiday dinner and caught my family sneaking bites of the creamy filling while I was still prepping

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to two days To reheat place in a covered baking dish and warm in a low oven to help maintain moisture Avoid using the microwave if possible as it can dry out both the salmon and seafood stuffing

Ingredient Substitutions

If fresh crab is unavailable canned or pasteurized works well as long as you drain it thoroughly Crawfish or even more shrimp can replace the crab for a different take Neufchâtel cheese can be used in place of cream cheese for a slightly lighter filling

Serving Suggestions

Serve the stuffed salmon with a crisp green salad or roasted asparagus on the side For a heartier meal pair with herbed rice or garlicky mashed potatoes A drizzle of melted butter or a squeeze of extra lemon is a great finishing touch just before serving

Cultural and Historical Context

Stuffed seafood dishes have their roots in classic coastal cuisine inspired by French and American traditions Restaurants often serve crab topped fish but stuffing the fillets at home gives you something extra decadent with every bite The combination pays homage to both southern and Northeastern seafood styles

I am always amazed by how impressive this dish looks when it hits the table yet it is simple enough for a cozy night in My family requests crab and shrimp stuffed salmon anytime they want a little seafood treat and it never fails to bring smiles all around

Recipe Q&A

→ Can I use canned crab instead of fresh?

Yes, canned crab can be used. Be sure to drain it well and pick out any shell fragments before mixing.

→ Is skin-on or skinless salmon better for stuffing?

Both work well, but skin-on helps the fillet hold together. Skinless is also fine if that's what you have.

→ How do I prevent the stuffing from falling out?

Press the stuffing gently into the pocket and use toothpicks to secure the edges if needed during baking.

→ Is there a substitute for cream cheese?

Neufchâtel or mascarpone cheese makes a good substitute, or try a dairy-free alternative if preferred.

→ Can I prepare this ahead of time?

The fillets can be stuffed and refrigerated up to 4 hours in advance. Bake just before serving for best results.