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Irresistible Crab and Shrimp Stuffed Salmon Recipe for Seafood Lovers

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Learn how to make delicious Crab and Shrimp Stuffed Salmon Recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 salmon fillets (6 ounces each), skin removed
  • 8 ounces lump crab meat, picked clean of shells
  • 8 ounces cooked shrimp, chopped into bite-sized pieces
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 teaspoon lemon zest, plus 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika (optional, for a gentle smoky note)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil

When I first tried this recipe, I followed Mama Lu’s advice: don’t stress the measurements too much. A pinch more parsley here, a splash more lemon there — it’s all about what tastes right to you. If you don’t have panko breadcrumbs handy, crushed saltines or crackers work well, too, just like Mama Lu used to say, “Use what you got, and make it yours.”

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. In a medium bowl, gently combine the crab meat, chopped shrimp, panko breadcrumbs, mayonnaise, parsley, dill, lemon zest, lemon juice, minced garlic, smoked paprika, salt, and pepper. Mix just until everything is evenly incorporated — you want the crab and shrimp to stay chunky, not mushy.
  3. Lay the salmon fillets flat on your work surface. Using a sharp knife, carefully slice a pocket into the thickest part of each fillet, creating room for the stuffing. Be gentle — you don’t want to cut all the way through.
  4. Stuff each salmon fillet generously with the crab and shrimp mixture, pressing it in gently so it holds its shape.
  5. Place the stuffed salmon fillets on the prepared baking sheet. Brush the tops lightly with melted butter and drizzle a little olive oil over each for extra richness.
  6. Bake in the preheated oven for 18 to 22 minutes, or until the salmon flakes easily with a fork and the stuffing is golden on top. Keep an eye on it toward the end — every oven is a little different.
  7. Remove from the oven and let the salmon rest for a few minutes before serving. This helps the juices settle and makes for a more tender bite.

I remember the first time I made this for a group of friends here in Portland, nervous about how the stuffing would hold up. Mama Lu’s voice echoed in my mind — “Cook it with love, and it’ll turn out just right.” And sure enough, that buttery, rich filling paired with the flaky salmon made everyone ask for seconds.

Find it online: https://claracooking.com/crab-and-shrimp-stuffed-salmon-recipe/