Crab & Shrimp Stuffed Salmon (Printable version)
Salmon fillets stuffed with a savory blend of crab, shrimp, cream cheese, and aromatic herbs, baked to golden perfection.
# What You'll Need:
→ Seafood
01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped
→ Filling Base
04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
→ Vegetables & Aromatics
09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley
→ Seasonings
12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt
→ Topping
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
→ Garnish
18 - Lemon wedges
19 - Fresh parsley (optional)
# How to Prepare:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper or foil.
02 - Combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay seasoning, garlic powder, black pepper, and salt in a mixing bowl. Mix until smooth.
03 - Gently fold in crab meat and chopped shrimp until evenly distributed throughout the mixture.
04 - Cut a horizontal pocket lengthwise into each salmon fillet using a sharp knife, taking care not to cut completely through the fish.
05 - Fill each fillet pocket generously with seafood mixture, pressing lightly to ensure even filling.
06 - Arrange stuffed fillets on prepared baking sheet. Brush tops with melted butter and sprinkle evenly with Parmesan cheese.
07 - Bake for 20-25 minutes until salmon is opaque and flakes easily with a fork, and filling is hot and golden.
08 - Remove from oven and garnish with lemon wedges and additional fresh parsley if desired. Serve immediately.
# Expert advice:
01 -
- The combination of crab and shrimp creates a sweetness that balances perfectly with the rich salmon
- Restaurant quality presentation that makes any evening feel like a celebration
02 -
- Do not overstuff the salmon or the filling will spill out during baking
- Let the salmon rest for a few minutes after baking so the filling sets slightly
03 -
- Ask your fish counter to cut thicker fillets for easier stuffing
- The filling can be made a day ahead and kept refrigerated