Delicious Crab and Shrimp Stuffed Salmon Recipe That Will Impress Your Guests

Growing up in a white farmhouse nestled deep in the Blue Ridge Mountains, food was more than just sustenance — it was the thread that wove my family together. When I first started experimenting with seafood here in Portland, the idea of combining crab and shrimp with salmon felt like a nod to those old kitchen rituals Mama Lu taught me, where simple ingredients transformed into something soulful. This Crab & Shrimp Stuffed Salmon Recipe is one of those dishes that brings the warmth of family gatherings to your table, with a touch of coastal charm and a sprinkle of mountain heart.

Why You’ll Love This Crab & Shrimp Stuffed Salmon Recipe

This recipe is a celebration of flavors that feel both familiar and a little adventurous. Like Mama Lu’s skillet cornbread, it’s comfort with a twist — rich, buttery crab and sweet shrimp nestled inside flaky salmon. What I adore about this dish is how it manages to be elegant and approachable at the same time. It’s perfect for a Sunday supper when you want to impress without stress, or when you just want to slow down and savor every bite like we did on those porch swings back home.

One of my fondest memories is standing beside Mama Lu, watching her fold biscuit dough with hands that knew every crease and fold by heart. This stuffed salmon recipe taps into that same magic — it’s about layering flavors thoughtfully and trusting your instincts. Plus, it’s a crowd-pleaser that feels special but comes together with ingredients you can find at your neighborhood market.

Ingredients You’ll Need for This Crab & Shrimp Stuffed Salmon Recipe

• 4 salmon fillets, about 6 ounces each, skin removed
• 1 cup lump crab meat, picked clean of shells
• 1/2 cup cooked shrimp, chopped into bite-sized pieces
• 1/4 cup finely diced celery
• 2 tablespoons finely chopped green onions
• 2 cloves garlic, minced
• 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or a pinch of smoked paprika and cayenne for homemade blend)
• 2 tablespoons freshly chopped parsley
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or melted butter, for brushing
• Optional: 1/4 cup panko breadcrumbs for a slight crunch

When I first tried to recreate this at home, I didn’t have Old Bay seasoning on hand, so I mixed smoked paprika with a little cayenne and it gave the stuffing a gentle kick that reminded me of the spice rack Mama Lu kept hidden behind the flour jars. Feel free to adjust the seasoning to what feels right to you. Cooking, after all, is about making a dish your own — just like the recipes we passed around the farmhouse kitchen without measuring cups.

Nutrition Facts

• Calories: Approximately 400 per serving
• Protein: 45g
• Fat: 18g (mostly healthy fats from salmon and olive oil)
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 1g
• Sodium: 420mg (varies depending on added salt and mayonnaise)

This recipe is packed with protein and omega-3 fatty acids, making it both nourishing and satisfying. It’s the kind of meal that leaves you feeling full but not heavy — something Mama Lu always valued, especially after a long day of tending the garden or shelling peas. If you’re watching sodium or fat, you can tweak the mayo or seasoning to suit your needs without losing the heart of the dish.

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Steps to Create Your Crab & Shrimp Stuffed Salmon Recipe

1. Preheat your oven to 375°F. Lightly grease a baking dish or line it with parchment paper to keep cleanup simple.
2. In a medium bowl, gently combine the crab meat, chopped shrimp, celery, green onions, and garlic.
3. Add the mayonnaise, Dijon mustard, Old Bay seasoning, parsley, lemon juice, and a pinch of salt and pepper. If using, fold in panko breadcrumbs to give the stuffing a little texture. Stir just until everything is evenly mixed — you want the crab and shrimp to remain chunky.
4. Lay the salmon fillets flat and, using a sharp knife, carefully cut a horizontal pocket into the thickest part of each fillet. Be sure not to slice all the way through.
5. Stuff each salmon pocket generously with the crab and shrimp mixture, gently pressing it in so it stays put during cooking.
6. Place the stuffed fillets in your prepared baking dish. Brush the tops with olive oil or melted butter to promote a golden finish.
7. Bake in the preheated oven for 18-22 minutes, or until the salmon is opaque and flakes easily with a fork. The stuffing should be heated through and slightly firm.
8. For a little extra color and crispness, you can broil the salmon for the last 2 minutes, watching closely to avoid burning.
9. Remove from the oven, let rest for a few minutes, then serve warm with lemon wedges on the side.

When I first served this to my friends here in Portland, I remember the look of surprise — how something so simple could taste so special. That’s the magic Mama Lu always believed in: honest ingredients, a little patience, and a heart full of love. If you’re nervous about cutting the pocket in the salmon, take your time and use a small, sharp knife. It’s easier than it looks once you get the hang of it. Learn more: Healthy and Easy Pasta Recipe for a Quick Delicious Meal

Tips for Making the Best Crab & Shrimp Stuffed Salmon Recipe

• Choose fresh, high-quality seafood: The flavors here are delicate, so fresh crab, shrimp, and salmon make all the difference. If fresh isn’t an option, thaw frozen seafood slowly in the fridge.
• Don’t overmix the stuffing: Keep the crab and shrimp pieces chunky to preserve texture and flavor.
• Adjust seasoning gradually: Taste your stuffing before filling the salmon to ensure it’s balanced — a little extra lemon or seasoning can brighten it up.
• Use room temperature ingredients: Let your mayo and other wet ingredients come to room temperature for better mixing and flavor melding.
• Mind your cooking time: Overcooked salmon turns dry fast. Start checking at 18 minutes and look for a flaky, opaque appearance.
• Don’t skip the rest: Letting the salmon rest after baking lets juices redistribute, just like Mama Lu taught me with her Sunday pot roasts.

When I was learning to cook seafood, I used to rush through the process, eager to eat but missing the subtle cues. Over time, I found that patience — watching for color changes, smelling for that sea-kissed aroma — made all the difference. This recipe rewards that care every time.

Serving Suggestions and Pairings

This Crab & Shrimp Stuffed Salmon feels like a full meal on its own, but pairing it with a few simple sides makes it even more memorable. Back home, we’d often serve dishes like this with whatever the garden offered — fresh green beans, buttery corn on the cob, or a crisp salad. Here’s what I love to serve alongside:

• Garlic-roasted asparagus with a squeeze of fresh lemon
• Buttermilk mashed potatoes or creamy polenta to soak up the juices
• A light cucumber and tomato salad dressed with vinegar and herbs
• Crusty country bread for mopping up any leftover stuffing
• A chilled glass of Sauvignon Blanc or a crisp sparkling water with lime

One summer evening, I brought this dish to a potluck and paired it with a simple green salad and a homemade blackberry lemonade — a nod to those summers shelling peas and picking blackberries with Mama Lu. The combination felt like a little piece of home, miles away from the Blue Ridge.

Storage and Reheating Tips

Leftovers from this recipe are rare in my house, but when they do happen, here’s how I keep them tasting fresh:

• Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm in a 300°F oven for 10-12 minutes to avoid drying out the fish.
• A microwave can be used in a pinch, but heat in short bursts at 50% power to maintain moisture.
• If you want to freeze, wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. Use within one month for best flavor.
• Thaw frozen leftovers overnight in the fridge before reheating gently.

When I think about reheating food, I always remember Mama Lu’s advice: “Never rush the magic.” That slow, gentle warming keeps the flavors alive and the textures tender — a little kindness for your leftovers.

Frequently Asked Questions

What are the main ingredients for Crab & Shrimp Stuffed Salmon Recipe?

The main ingredients for Crab & Shrimp Stuffed Salmon Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Crab & Shrimp Stuffed Salmon Recipe?

The total time to make Crab & Shrimp Stuffed Salmon Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Crab & Shrimp Stuffed Salmon Recipe ahead of time?

Yes, Crab & Shrimp Stuffed Salmon Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Crab & Shrimp Stuffed Salmon Recipe?

Crab & Shrimp Stuffed Salmon Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Crab & Shrimp Stuffed Salmon Recipe suitable for special diets?

Depending on the ingredients used, Crab & Shrimp Stuffed Salmon Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Crab & Shrimp Stuffed Salmon Recipe is like bringing a slice of my childhood farmhouse kitchen into the present. It’s a dish that speaks the language Mama Lu taught me — simple, soulful, and full of heart. Whether you’re cooking it for a special occasion or a quiet night in, it honors the tradition of sharing meals that nourish both body and soul.

“Recipes weren’t written,” Mama Lu used to say with a smile. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

I hope this recipe becomes part of your collection of remembered dishes, bringing warmth and togetherness to your table just like it did for me. Remember to trust your instincts, take your time, and savor the process as much as the meal. Happy cooking, and may your kitchen be filled with stories worth telling.