Crab and Shrimp Stuffed Salmon is a showstopping dish perfect for special gatherings or when you want to bring restaurant-level flavor to your dinner table at home. The succulent salmon wraps around a creamy crab and shrimp filling, with fresh herbs and a touch of spice to highlight every bite. This recipe quickly became a favorite for holiday dinners in my home and has never failed to impress even the fish skeptics at my table.

Each time I make this stuffed salmon I remember the first Christmas Eve my family sat around the table in awe after the first taste Friends still ask for invitations if they hear this dish is on the menu

Ingredients

• Wild caught salmon filets: look for ones with vibrant color and a fresh sea scent as the base for the dish
• Jumbo lump crab: brings decadent texture and sweet flavor choose high quality refrigerated crab
• Shrimp: adds heartiness and a satisfying bite always peel and devein
• Cream cheese: makes the filling creamy and binds it together look for full fat for best flavor
• Lemon juice: cuts the richness and keeps the filling fresh use only fresh squeezed
• Fresh parsley: adds herbal brightness and color opt for flat leaf if possible
• Green onions: give subtle onion flavor without overpowering
• Garlic: boosts savory notes use firm fresh cloves
• Old Bay: delivers classic coastal seasoning
• Cardamom: adds a subtle floral spiciness a little goes a long way
• Badia complete seasoning: brings a rounded savory note
• Adobo seasoning: layers in more spice
• Onion powder: gives gentle base flavor
• Paprika: brings warmth and color choose smoked for extra depth
• Shredded mozzarella cheese: makes the filling melty
• Grated parmesan: adds salty nutty notes use freshly grated for best melt
• Salt and pepper: are essential for seasoning
• Butter: helps brown shrimp and adds richness to the bake

• For the best results: buy seafood the day you plan to make this recipe and use cheeses that are freshly shredded at home

Step-by-Step Instructions

Prepare aromatics:

Mince the garlic and finely chop the parsley and green onions among the most important steps for fresh flavor throughout the dish

Season shrimp:

Toss peeled and deveined shrimp with a pinch of salt and pepper This step preps them for browning and layering flavor

Cook shrimp and aromatics:

Heat a pan over medium high and melt a tablespoon of butter Add garlic and paprika Let this bubble until the garlic is fragrant but not browned about thirty seconds Add the seasoned shrimp Cook until just pink and lightly browned on the outside which should take about three minutes Set shrimp aside

Mix the stuffing:

In a large bowl combine softened cream cheese lemon juice parsley green onion and mix gently to combine Add the crab lump meat cooked shrimp mozzarella parmesan and all dry seasonings except Old Bay Fold together softly Try not to break up the crab pieces too much

Season salmon:

Place the salmon filets on a work surface and season both with salt pepper and Old Bay on both sides This amplifies the flavor both inside and out

Stuff and assemble:

Lay one filet flat and heap the crab and shrimp mixture thickly from end to end Place the second filet directly on top so you have a stuffed salmon roast Leave a bit of stuffing aside for topping later

Bake:

Place the stuffed salmon carefully into an oven safe pan Add a pat of butter on top and bake in a preheated oven at three fifty degrees for about twenty minutes

Add more stuffing and broil:

Remove pan from oven and spread remaining crab and shrimp mixture on top Return to oven under the broiler for five minutes until golden and bubbling on top

Garnish and serve:

Finish with a shower of freshly chopped parsley and serve with your favorite sides

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The first time I made this I fell in love with crab’s sweet juiciness folded into the creamy cheese and herbs It instantly became my favorite ingredient in the dish and now I always buy an extra ounce to snack on while prepping Stuffed salmon is a tradition for my family birthdays and I always remember the laughter in the kitchen as we tried to flip the filet without spilling the filling

Storage Tips

Leftovers should be cooled then stored in an airtight container in the refrigerator Eat within two days for best texture Gently reheat in a foil covered dish in a low oven to avoid drying out the salmon The filling stays moist even the next day though the top crust will soften

Ingredient Substitutions

If you cannot find jumbo lump crab use backfin or even good quality imitation crab in a pinch For a milder flavor swap out cardamom with extra paprika For dairy free needs substitute with a vegan cream cheese and omit the shredded cheese entirely Use fresh dill instead of parsley for a sharper herbal note

Serving Suggestions

This rich salmon pairs beautifully with lemony asparagus steamed broccolini or a cool citrus slaw My family also enjoys it with garlicky mashed potatoes or over a bed of simple herbed rice The leftovers make an incredible filling for hand pies or as a topping for fresh greens

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Cultural Context

Inspired by the classic seafood stuffed fish preparations of the American Northeast this dish combines the rich bounty of the sea with traditional celebration fare The seasoning blend hints at Cajun and Southern flavors bringing together crab and shrimp in a homey yet luxurious way

Recipe FAQs

→ Can I use frozen shrimp and crab meat?

Yes, just be sure to thaw and drain them thoroughly before mixing into the filling to avoid excess moisture.

→ What sides pair best with this dish?

Try serving with steamed vegetables, rice, or creamy mashed potatoes to balance the rich, savory flavors.

→ Is it possible to prepare the stuffing in advance?

You can prepare the seafood stuffing a few hours ahead and refrigerate it until ready to assemble and bake.

→ How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

→ Can I use different herbs or cheeses?

Yes, you can swap in your favorite herbs or cheeses, such as dill or fontina, to personalize the flavors.