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Delicious crab shrimp stuffed salmon plated with fresh herbs and lemon.

Elegant Crab Shrimp Stuffed Salmon

A luxurious stuffed salmon recipe filled with crab and shrimp, perfect for special gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup fresh crab meat Use high-quality crab meat for best flavor.
  • 1/2 cup cooked shrimp, finely chopped Ensure shrimp is thoroughly cooked and chopped.
  • 1/2 cup cream cheese, softened Can substitute with mascarpone or Greek yogurt.
  • 1/4 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • to taste Salt and pepper Adjust seasoning according to preference.
For the Salmon
  • 4 pieces salmon fillets, skin removed (about 6 oz each) Ensure fillets are properly dried before seasoning.
  • to drizzle Olive oil Use a good quality olive oil for drizzling.
  • to taste Additional salt and pepper
  • Lemon wedges for serving Serve with lemon wedges to enhance flavors.

Method
 

Preparation
  1. In a bowl, gently combine the fresh crab meat, chopped shrimp, cream cheese, breadcrumbs, parsley, and lemon juice. Season with salt and pepper. Mix until well-combined, avoiding breaking up the crab too much.
  2. Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with a paper towel, then season both sides with salt and pepper.
Stuffing and Baking
  1. Using a sharp knife, carefully make a pocket in each salmon fillet. Generously fill the pocket with the crab and shrimp mixture, pressing gently to secure it inside.
  2. Place the stuffed salmon fillets on a baking sheet lined with parchment paper. Drizzle a little olive oil on top of each fillet.
  3. Bake in the preheated oven for about 20 minutes or until the salmon is cooked through and flakes easily with a fork.
Serving
  1. Remove the salmon from the oven and let it rest for a few minutes. Serve with lemon wedges on the side for a fresh squeeze of citrus.

Notes

Use alternative proteins like lobster or scallops for a luxurious twist. Substitute gluten-free breadcrumbs for gluten-sensitive diners. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.