Crab Shrimp Stuffed Salmon

Crab Shrimp Stuffed Salmon is the kind of showstopper dish you break out when you really want to impress but still need dinner to be doable on a weeknight. Everything about it feels restaurant special from the silky, herb-flecked cheese stuffing to that golden broiled top. The salmon wraps all that creamy seafood filling in a richly flavored package and comes out so tender you barely need a knife.

Every time I serve this, someone asks for the recipe. The best part is seeing the look when that first slice reveals the ribbons of shrimp and crab folded into cheese. I first made this for my sister’s birthday and now it is family tradition.

Ingredients

• Wild caught salmon filets: for that vibrant color and tender yet sturdy texture
• Jumbo lump crab meat: gives signature sweet briny notes and melts into the cheese
• Raw shrimp: brings a pop of fresh seafood flavor pick large shrimp with a clean ocean scent
• Cream cheese: lends creaminess and helps the stuffing hold look for brick style that softens easily
• Freshly squeezed lemon juice: adds bright acidity to balance richness choose heavy lemons that yield easily
• Fresh parsley: for color and freshness select full bunches with vivid green leaves
• Green onions: bring a gentle onion kick and pop of color use both white and green parts
• Minced garlic: deepens the savory aroma always mince fresh
• Old Bay seasoning: for iconic seafood taste
• Ground cardamom: gives a subtle warmth
• Badia complete seasoning: supplies balanced herbal notes
• Adobo seasoning: offers gentle heat try a lower sodium version if possible
• Onion powder: rounds out and balances the filling
• Paprika: brings sweet smokiness smoked Spanish gives deeper flavor
• Shredded mozzarella cheese: melts smoothly for a nice stretch
• Grated Parmesan cheese: sharpness and depth best if freshly grated
• Butter: used for sautéing and as a finishing touch choose unsalted for best control
• Salt and pepper: for final seasoning always taste before assembling

Step-by-Step Instructions

Prep Aromatics:

Finely chop parsley and green onions and mince your garlic. Sprinkle the shrimp generously with salt and pepper and let them sit to absorb seasoning while you prep the other ingredients.

Sauté the Shrimp:

Melt a knob of butter in a large skillet over medium high heat. Sprinkle in one teaspoon of paprika and swirl for color. Add the minced garlic and let it gently sizzle for half a minute until fragrant but not brown. Toss in the shrimp and cook just until pink and barely golden on both sides usually under three minutes so they stay juicy. Remove from heat and chop into bite size pieces.

Mix the Stuffing:

In a big bowl combine softened cream cheese lemon juice chopped green onions and parsley. Stir with a flexible spatula until creamy then gently fold in the crab meat, sautéed shrimp, mozzarella, parmesan, and all your seasonings except Old Bay. Mix just enough to distribute everything without breaking up seafood clumps.

Stuff and Layer the Salmon:

Pat salmon filets dry and season the fleshy sides with salt pepper and Old Bay. Place one filet on your work surface. Mound the seafood stuffing all along its surface from edge to edge and top with the second filet pressing into place. Save a bit of extra stuffing for later.

Bake then Broil:

Move the stuffed salmon to a parchment lined baking pan. Dot the top with small bits of butter. Bake at 350 F for about twenty minutes. Take out, pile the extra stuffing on top, and broil around five minutes until the cheese and seafood topping browns and bubbles and salmon flakes easily.

Garnish and Serve:

Allow the salmon to rest a few minutes for the juices to settle and stuffing to set. Sprinkle with more chopped parsley and serve with your favorite sides such as lemon rice sautéed vegetables or garlic mashed potatoes.

Pin

My favorite ingredient here is real lump crab because it somehow always feels like a treat. Every time I slice into that stuffed filet and see the crab and mozzarella threading through I think of my sister’s birthday and our laughter around the dinner table.

Storage Tips

After the meal, store extra slices in a tightly sealed glass container in the fridge and use within forty eight hours. When reheating, cover the fish and gently warm in a low oven to keep the stuffing creamy and moist. I often notice the flavors get bolder by day two so this is actually a fantastic dish for prepping ahead.

Ingredient Substitutions

No fresh crab available Try high quality imitation but boost the spices a bit. If you run out of Old Bay, mix celery salt and extra paprika. Ricotta can be swapped for cream cheese but the filling will be less rich and a touch less sturdy.

Serving Suggestions

Crab Shrimp Stuffed Salmon is begging to be paired with lemon roasted asparagus, buttery green beans, or creamy mashed potatoes. For a lighter meal, serve with a spinach salad and extra wedge of lemon. Cold leftovers are excellent on a toasted bun the next day.

Pin

Cultural and Historical Context

This style of seafood stuffed salmon has a long tradition in coastal kitchens—especially on holidays or at celebration dinners. Combining local seafood with creamy cheese and fresh herbs is a classic way to highlight the bounty of the sea. For my family it is a mark of memorable meals and always brings people together at the table.

Recipe FAQs

→ How do I prevent salmon from drying out?

Bake just until the salmon turns opaque and flakes easily, usually about 20 minutes, to maintain moistness and tender texture.

→ Can I use imitation crab or pre-cooked shrimp?

Yes, these can be used, but fresh seafood generally results in better flavor and a more delicate texture in the filling.

→ What herbs pair well with the stuffing?

Fresh parsley and green onions provide brightness; dill or chives also complement the seafood flavors nicely.

→ Do I need to remove the skin from the salmon?

Removing the skin helps the filets enclose the stuffing more evenly and makes for an easier presentation and serving.

→ What sides best complement this dish?

Steamed vegetables, wild rice, or creamy mashed potatoes all pair wonderfully with the rich stuffed salmon.