Description
Crab and Shrimp Stuffed Salmon is an elegant seafood dish featuring tender salmon fillets filled with a rich, savory stuffing made of crab, shrimp, cream cheese, and herbs—perfect for special occasions or a gourmet dinner at home.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each), skin removed
- 1/2 cup cooked shrimp, finely chopped
- 1/2 cup lump crab meat
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lemon wedges and parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a medium bowl, mix chopped shrimp, crab meat, cream cheese, mayonnaise, Parmesan, lemon juice, mustard, garlic, parsley, salt, and pepper until well combined.
- Cut a slit lengthwise down the center of each salmon fillet, being careful not to cut all the way through, to create a pocket.
- Fill each pocket with the crab and shrimp stuffing mixture.
- Place stuffed fillets on the prepared baking sheet, drizzle with olive oil, and season the tops with salt and pepper.
- Bake for 15–18 minutes, or until salmon is cooked through and flakes easily with a fork.
- Garnish with lemon wedges and extra parsley if desired. Serve immediately.
Notes
- Use cooked shrimp and high-quality lump crab meat for best flavor.
- This recipe pairs beautifully with steamed vegetables, mashed potatoes, or a light salad.
- You can make the stuffing ahead and refrigerate for up to 24 hours before using.
Nutrition
- Serving Size: 1 stuffed salmon fillet
- Calories: 450
- Sugar: 1g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 135mg