Crab & Shrimp Stuffed Salmon (Printable View)
Salmon fillets stuffed with creamy crab, shrimp, and herb filling
# Ingredient List:
→ Seafood
01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped
→ Filling Base
04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce
→ Vegetables & Aromatics
09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley
→ Seasonings
12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt
→ For Topping
16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter
→ Garnish
18 - Lemon wedges
19 - Fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay seasoning, garlic powder, black pepper, and salt. Mix until smooth.
03 - Gently fold in the crab meat and chopped shrimp until evenly incorporated.
04 - Using a sharp knife, cut a pocket lengthwise into the side of each salmon fillet, being careful not to cut all the way through.
05 - Stuff each fillet generously with the seafood mixture, pressing lightly to fill.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with Parmesan cheese.
07 - Bake for 20–25 minutes, until the salmon is opaque and flakes easily with a fork and the filling is hot and golden.
08 - Garnish with lemon wedges and additional parsley, if desired. Serve immediately.
# Expert Suggestions:
01 -
- The rich, creamy filling transforms ordinary salmon into something restaurant-worthy
- It looks impressive but comes together faster than you'd expect
- Lefrover reheats beautifully for an elegant lunch the next day
02 -
- Cutting the pocket carefully takes practice, aim for about three quarters through the fillet thickness
- Overstuffing will cause the filling to spill out during baking, leave some room for expansion
- The salmon continues cooking after it leaves the oven, so do not wait for it to be completely opaque inside
03 -
- Pat the salmon fillets dry before cutting the pocket, this helps the filling adhere better
- Use parchment paper instead of foil to prevent the Parmesan from sticking and creating a mess