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Crab and Shrimp Stuffed Salmon


  • Author: Sarah White
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Succulent salmon fillets stuffed with a creamy blend of crab and shrimp, perfect for a gourmet dinner at home.


Ingredients

Scale
  • 4 salmon fillets, skin on

  • 1/2 cup cooked crab meat, finely chopped

  • 1/2 cup cooked shrimp, finely chopped

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/4 cup finely chopped shallots

  • 2 cloves garlic, minced

  • 1/4 cup cream cheese

  • 1/4 cup breadcrumbs (or gluten-free alternative)

  • 1 teaspoon lemon zest

  • 2 tablespoons fresh parsley, chopped

  • 1/2 teaspoon Old Bay seasoning

  • Salt and pepper to taste


Instructions

  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

  2. Pat salmon fillets dry and carefully cut a horizontal pocket along the thickest part of each fillet.

  3. In a skillet, heat olive oil and sauté shallots and garlic until fragrant, then add crab and shrimp until just cooked.

  4. Remove from heat and stir in cream cheese, breadcrumbs, lemon zest, parsley, and seasonings until combined.

  5. Spoon the seafood mixture into each salmon pocket, pressing lightly and drizzling with melted butter.

  6. Bake for 20–25 minutes, until salmon flakes easily and stuffing is golden; broil 1–2 minutes for a crisp top if desired.

  7. Remove from oven, let rest 2–3 minutes, garnish with herbs or lemon, and serve immediately.

Notes

For best flavor, use fresh seafood. Leftovers store in the fridge up to 2 days; reheat gently. Serve with roasted vegetables or a light salad.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American