Description
Crab Shrimp Stuffed Salmon is a decadent seafood dish featuring juicy salmon fillets filled with a creamy mixture of shrimp, crab, cheese, and herbs. It’s baked to perfection and makes a restaurant-worthy meal at home.
Ingredients
- 4 salmon fillets (about 6 oz each, skin on or off)
- Salt and black pepper to taste
- 1/2 cup cooked shrimp, chopped
- 1/2 cup lump crab meat (drained if using canned)
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup shredded mozzarella or Parmesan cheese
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning (or Cajun seasoning)
- 1 tbsp chopped parsley (optional for garnish)
- 1 tbsp olive oil or melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
- In a bowl, mix cream cheese, mayonnaise, mozzarella or Parmesan, green onion, garlic, lemon juice, Old Bay, shrimp, and crab until well combined.
- Cut a slit down the center of each salmon fillet to create a pocket, being careful not to slice through completely.
- Season fillets with salt and pepper, then stuff each generously with the seafood mixture.
- Place stuffed fillets on the baking sheet and brush tops with olive oil or melted butter.
- Bake for 18–22 minutes or until salmon is cooked through and flakes easily with a fork.
- Garnish with parsley and serve hot.
Notes
- Add a pinch of cayenne or jalapeños to the filling for spice.
- Mix in sautéed spinach or kale for extra nutrition.
- Substitute cream cheese with Greek yogurt or ricotta for a lighter version.
- Prepare ahead and refrigerate up to 12 hours before baking.
- Don’t overbake—salmon is done at 145°F internally.
Nutrition
- Serving Size: 1 stuffed fillet
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
