Delicious Crab and Shrimp Stuffed Salmon Recipe That Will Impress Your Guests
Learn how to make delicious Crab & Shrimp Stuffed Salmon Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 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.
Instructions
- Preheat your oven to 375°F. Lightly grease a baking dish or line it with parchment paper to keep cleanup simple.
- In a medium bowl, gently combine the crab meat, chopped shrimp, celery, green onions, and garlic.
- 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.
- 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.
- Stuff each salmon pocket generously with the crab and shrimp mixture, gently pressing it in so it stays put during cooking.
- Place the stuffed fillets in your prepared baking dish. Brush the tops with olive oil or melted butter to promote a golden finish.
- 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.
- For a little extra color and crispness, you can broil the salmon for the last 2 minutes, watching closely to avoid burning.
- 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.
Find it online: https://claracooking.com/crab-shrimp-stuffed-salmon-recipe/