Eloise Moon Seafood has always been celebrated for its ability to transform even the simplest meals into something elegant and memorable. Among the many luxurious dishes you can prepare at home, few stand out like Crab and Shrimp Stuffed Salmon. This recipe combines the buttery richness of salmon with the delicate sweetness of crabmeat and shrimp, all brought together with flavorful seasonings and a creamy, satisfying stuffing.
In this comprehensive guide, you’ll not only find a detailed recipe but also insider tips, variations, common mistakes to avoid, storage advice, and serving suggestions to ensure your dish is both restaurant-worthy and approachable for a home cook. Whether you’re preparing this dish for a holiday, a romantic dinner, or simply a weeknight treat, this article will equip you with everything you need to master Crab and Shrimp Stuffed Salmon.
Why Crab and Shrimp Stuffed Salmon Deserves a Spot on Your Table
There’s something indulgent about stuffed salmon recipes. Instead of serving a plain fillet, you’re elevating the dish with a surprise element—creamy stuffing bursting with flavors. Crab and shrimp stuffed salmon is particularly impressive because it combines three seafood favorites into one meal:
- Salmon, rich in omega-3 fatty acids and naturally buttery
- Shrimp, tender and slightly sweet
- Crab, delicate and briny with a melt-in-your-mouth texture
This trio creates a harmonious balance of flavors, perfect for special occasions but easy enough to make on a weeknight. Unlike many restaurant dishes that feel intimidating, this recipe is surprisingly beginner-friendly. With just a few steps—prepping the stuffing, butterflying the salmon, and baking—you’ll have a dish that looks like it came straight from a fine-dining menu.
Ingredients for Crab and Shrimp Stuffed Salmon
Here’s a carefully curated list of ingredients to achieve the perfect texture, flavor, and balance:
For the Salmon:
- 4 skinless salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Lemon wedges, for serving
For the Stuffing:
- 6 oz lump crab meat (drained, shells removed)
- 6 oz small shrimp (peeled, deveined, chopped)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons finely chopped onion
- ¼ cup red bell pepper, diced
- 1 teaspoon Old Bay seasoning (or Cajun seasoning for spice)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup breadcrumbs (panko for crunch, regular for softness)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
This combination ensures the stuffing is creamy yet firm, flavorful but not overwhelming.
Step-by-Step Instructions
Step 1: Prepare the Stuffing
- In a skillet over medium heat, melt butter.
- Add garlic, onion, and bell pepper. Sauté for 2–3 minutes until fragrant and softened.
- Stir in chopped shrimp and cook until pink (about 2 minutes). Remove from heat.
- In a mixing bowl, combine the sautéed shrimp mixture with crab meat, cream cheese, mayo, breadcrumbs, parsley, lemon juice, and seasonings. Stir well until the mixture is creamy but firm.
Step 2: Prepare the Salmon
- Preheat oven to 375°F (190°C).
- Pat salmon fillets dry.
- Using a sharp knife, create a deep pocket down the middle of each fillet (don’t cut all the way through).
- Rub salmon with olive oil and season with paprika, garlic powder, salt, and pepper.
Step 3: Stuff the Salmon
- Spoon stuffing into each salmon pocket, pressing gently.
- Place on a parchment-lined baking sheet.
Step 4: Bake
- Bake for 18–20 minutes, or until salmon flakes easily and internal temperature reaches 145°F.
- Optional: Broil for 1–2 minutes for a golden crust.
Step 5: Serve
Serve hot with lemon wedges and sides like roasted vegetables, wild rice, or a crisp green salad.
Tips for Perfect Stuffed Salmon Every Time
- Choose fresh seafood: Fresh salmon, shrimp, and crab will always give the best flavor. If using frozen, thaw completely and pat dry.
- Balance moisture: Cream cheese and mayo keep the filling creamy, but avoid excess liquid. Sauté veggies until moisture evaporates.
- Don’t overstuff: Too much filling can cause it to spill out. A snug but not overflowing stuffing works best.
- Mind the baking time: Overcooked salmon becomes dry. Check at 18 minutes—if the fillets are thinner, they may cook faster.
- Add crunch: Panko breadcrumbs and a drizzle of olive oil before baking create a satisfying golden crust.
Common Mistakes to Avoid
- Skipping seasoning: Both the salmon and the stuffing need seasoning for a well-rounded flavor.
- Overcooking shrimp in the stuffing: They should only cook halfway in the skillet since they’ll finish cooking in the oven.
- Cutting the pocket too deep: This can cause the stuffing to fall out. Leave a small border on both sides.
- Using watery crab meat: Drain and blot before mixing to avoid soggy stuffing.
- Rushing the cooling step: Let the sautéed mixture cool slightly before adding cream cheese—otherwise, the filling may separate.
Variations and Flavor Twists
One of the joys of this dish is its adaptability. Here are some ways to customize it:
- Cajun Style: Replace Old Bay with Cajun seasoning and add jalapeños for heat.
- Cheesy Salmon: Mix shredded parmesan or mozzarella into the stuffing for extra richness.
- Spinach and Feta Stuffed Salmon: Add sautéed spinach and crumbled feta for a Mediterranean flair.
- Bacon-Wrapped Stuffed Salmon: Wrap the fillet in thin turkey bacon before baking for a smoky finish.
- Crab-Only or Shrimp-Only Versions: Focus on your favorite seafood without altering the core method.
Serving Suggestions
This dish is versatile enough to shine in different settings:
- For Holidays: Serve with roasted asparagus, mashed potatoes, and a citrusy sparkling drink.
- For Romantic Dinners: Pair with creamy garlic mashed potatoes and green beans.
- For Brunch: Slice stuffed salmon and serve with couscous salad and fresh fruit.
- For Entertaining: Present on a large platter with lemon wedges and garnish with parsley for a restaurant-style touch.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.
- Reheating: Warm in the oven at 300°F for 10–15 minutes. Add a splash of lemon juice or broth to maintain moisture.
Nutrition Facts (Per Serving)
- Calories: ~390
- Protein: 36 g
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 520 mg
This makes it a high-protein, low-carb, omega-3-rich dish suitable for many diets.
Crab and Shrimp Stuffed Salmon FAQs
1. Can I use canned crab?
Yes, just drain well and remove any shells. Fresh lump crab gives the best flavor.
2. Can I make it dairy-free?
Yes—replace cream cheese and mayo with dairy-free alternatives.
3. Can I prepare ahead?
Absolutely. Assemble the stuffed salmon up to a day before and refrigerate until ready to bake.
4. What’s the best salmon cut for stuffing?
Thicker center-cut fillets work best because they’re easier to butterfly.
5. Can I grill this recipe instead of baking?
Yes—wrap in foil packets and grill over medium heat until fully cooked.
Final Thoughts
Crab and Shrimp Stuffed Salmon is more than just a recipe—it’s a statement dish. It brings together elegance, flavor, and nutrition in a way that’s easy enough for beginners yet impressive enough for guests. With the right preparation and a few expert tips, you can create a meal that rivals fine dining from the comfort of your kitchen.
