The Best Ever Crab and Shrimp Stuffed Salmon in 40 Minutes

Name: The Best Ever Crab and Shrimp Stuffed Salmon in 40 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Seafood
Ingredients: 4 salmon fillets (6 oz each); 1/2 cup crab meat, cooked; 1/2 cup shrimp, cooked and chopped; 1/4 cup cream cheese, softened; 2 tbsp breadcrumbs; 1 tbsp lemon juice; 1 tsp garlic powder; 1 tsp parsley; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil

The Best Ever Crab and Shrimp Stuffed Salmon Recipe That’ll Blow You Away

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Oh my gosh, you guys – the first time I tried crab and shrimp stuffed salmon, I swear I saw fireworks! It was at this tiny seaside restaurant years ago, and one bite of that rich, buttery seafood filling tucked inside perfectly cooked salmon had me hooked. I spent the next six months testing versions in my kitchen (much to my family’s delight) until I nailed what I now proudly call The Best Ever Crab and Shrimp Stuffed Salmon Recipe. After twenty years of cooking seafood professionally, I can tell you this dish combines luxury flavors in a way that’ll make you feel like you’re dining at a five-star restaurant – but shockingly easy to make at home.

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Why You’ll Love The Best Ever Crab and Shrimp Stuffed Salmon Recipe

This isn’t just any seafood dish – it’s the kind of recipe that makes people stop mid-bite to ask, “Wait, how did you make this?” Here’s why it’s about to become your new showstopper:

Unbelievably rich flavor: The combo of sweet crab, juicy shrimp, and creamy filling melts into the salmon like they were meant to be together. That little splash of lemon? Magic.
Looks fancy with zero effort: When you bring this golden, stuffed beauty to the table, everyone thinks you slaved for hours. (Our little secret – it’s embarrassingly simple.)
Ready in under 40 minutes: From fridge to plate faster than ordering takeout, but tastes a million times better.
Actual restaurant quality at home: I’ve served this to chefs who swore it came from a professional kitchen. The crispy sear, the tender stuffing – pure seafood heaven.

Honestly, the hardest part is sharing – good luck not eating the whole thing yourself!

Ingredients for The Best Ever Crab and Shrimp Stuffed Salmon

Here’s everything you’ll need to make this seafood dream come true – and trust me, every single ingredient plays a starring role:

For the salmon:

4 salmon fillets (6 oz each, skin-on – that crispy skin is gold!)
1 tbsp olive oil (for that perfect sear)

For the stuffing (aka the magic part):

½ cup cooked crab meat, drained well (lump crab is my favorite)
½ cup cooked shrimp, chopped into pea-sized pieces
¼ cup cream cheese, softened (this means left out until it spreads like butter!)
2 tbsp breadcrumbs (plain or panko both work)
1 tbsp fresh lemon juice (bottled just won’t give the same zing)

Seasonings that make it sing:

1 tsp garlic powder (or 2 cloves fresh minced garlic if you’re feeling fancy)
1 tsp dried parsley (or 1 tbsp fresh if you have it)
½ tsp salt (I use sea salt but regular works too)
¼ tsp black pepper (freshly cracked is best)

Ingredient Substitutions & Notes

Out of something? Here’s how to adapt without losing that wow factor:

Crab: Imitation crab works in a pinch (chop it small), but fresh tastes infinitely better. If using canned crab, drain very well – soggy stuffing is sad stuffing.
Shrimp: Pre-cooked frozen shrimp is totally fine! Just thaw, pat dry, and chop. No shrimp? Try scallops instead.
Cream cheese: Forgot to soften it? Microwave for 10-second bursts until spreadable (but not melted!).
Fresh is best: I won’t lie – with seafood, quality matters. That briny sweetness from fresh crab and shrimp? Worth every penny.

How to Make The Best Ever Crab and Shrimp Stuffed Salmon

Okay, here’s where the magic happens! Don’t let the fancy look fool you – this recipe comes together like a dream once you get rolling. Just follow these steps and you’ll have restaurant-worthy stuffed salmon in no time.

Preparing the Stuffing

First things first – grab that softened cream cheese (remember, it should spread like butter!) and plop it into a mixing bowl. Use a fork to smash it smooth – no lumps allowed! Now toss in your breadcrumbs, lemon juice, garlic powder, parsley, salt, and pepper. Mix until it looks like a creamy paste.

Next comes the fun part – fold in your crab meat and those chopped shrimp (I aim for pieces about the size of a pea – big enough to taste, small enough to stuff easily). Be gentle here – you want to keep those crab lumps intact if possible. The mixture should hold together when pressed but still look chunky and delicious.

Stuffing and Cooking the Salmon

Now for the main event! Take each salmon fillet and make a deep pocket by slicing horizontally through the thickest part – stop about ½ inch from the edges so you don’t cut all the way through. Here’s my golden rule: stuff just enough filling so the pocket closes naturally – overstuffing leads to messy spills in the pan!

Heat your olive oil in an oven-safe skillet over medium-high until it shimmers (about 1 minute). Carefully add your stuffed salmon fillets presentation-side down first. Listen for that satisfying sizzle! Set a timer for exactly 2 minutes – you want a gorgeous golden crust but not overcooked fish.

Flip with confidence using a thin spatula and sear the other side for another 2 minutes. Then pop the whole skillet into your preheated 375°F oven for 12-15 minutes (thicker fillets might need the full time). You’ll know it’s done when the salmon flakes easily but still looks juicy in the center.

Expert Tips for The Best Ever Crab and Shrimp Stuffed Salmon

After making this recipe more times than I can count, here are my foolproof tricks for absolute perfection every single time:

Pat your seafood dry: Any excess moisture is the enemy of crispy salmon skin and a stuffing that stays put. I always press crab and shrimp between paper towels before mixing – sounds simple but makes all the difference.
Let it rest: I know it’s tempting to dig right in, but giving those fillets 5 minutes to rest after baking lets the juices redistribute. You’ll be rewarded with salmon that’s moist through every bite.
Toothpick trick: If your pockets won’t stay shut during searing, secure them with toothpicks (just remember to remove them before serving – learned that one the hard way!).
Chill the stuffing: If your mixture feels too soft, pop it in the fridge for 15 minutes – it’ll firm right up for easier stuffing.

Serving Suggestions

Now comes the fun part – showing off your masterpiece! This crab and shrimp stuffed salmon deserves a plate as gorgeous as it tastes. My go-to move? A bed of garlic mashed potatoes that soak up all those delicious juices, plus a pile of crisp-tender steamed asparagus for freshness. Always, always serve with lemon wedges – that bright squeeze right before eating makes every flavor pop. For special occasions, I’ll add a simple arugula salad with shaved parmesan, but honestly? It’s spectacular all on its own too.

Storage & Reheating

Now, I know leftovers are rare with this dish – but if you somehow manage not to finish it all, here’s how to keep it tasting amazing. Pop any extra stuffed salmon in an airtight container and refrigerate for up to 2 days. When you’re ready to enjoy it again, reheat gently in a 275°F (135°C) oven for about 10 minutes – just until warmed through. Microwaving works in a pinch, but the oven keeps that perfect texture. Trust me, you’ll be sneaking bites straight from the fridge too – it’s that good cold!

FAQ About The Best Ever Crab and Shrimp Stuffed Salmon

I get questions about this recipe all the time – here are the answers to the ones that pop up most often from fellow seafood lovers:

Can I use frozen seafood for the stuffing?
Absolutely! I keep frozen shrimp in my freezer specifically for last-minute cravings. Just thaw overnight in the fridge or under cold running water, then pat very dry before chopping. For crab, high-quality frozen lump crab meat works beautifully – just skip the canned stuff if you can. The texture makes all the difference in your stuffed salmon.

How do I keep the stuffing from falling out during cooking?
Two words: don’t overstuff! I make pockets about ¾ full max – the salmon will close naturally over the filling. If your mixture feels loose, chill it for 15 minutes first. And that initial 2-minute sear on each side? That creates a tasty “seal” to hold everything in. Still worried? A couple toothpicks work like magic (just don’t forget to remove them before serving – yes, I’m speaking from experience).

Can I grill this instead of baking it?
Oh, you’re speaking my language! For grilled stuffed salmon, use a medium-high heat (about 400°F) and cook in a grill basket or on a piece of foil for 3-4 minutes per side. The smoky flavor is incredible. Just watch closely – the high heat cooks faster than baking. I like to add a little extra lemon juice to the stuffing when grilling to keep everything extra moist.

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates since ingredient brands and sizes can vary. (That gorgeous wild-caught salmon you splurged on? Probably packs more omega-3s than my calculation shows!) Here’s the breakdown per serving of this crab and shrimp stuffed salmon:

Calories: 320 (but packed with protein, so you’ll stay full for hours)
Fat: 18g (10g of that is the good-for-you unsaturated kind from salmon and olive oil)
Saturated Fat: 5g (mostly from the cream cheese – worth every bite!)
Protein: 35g (hello, muscle fuel!)
Carbs: 5g (just from the breadcrumbs – practically keto-friendly)
Sodium: 450mg (go easy on extra salt if you’re watching this)

Now, here’s my chef’s secret – nutrition labels never capture how satisfying this dish is. One fillet feels like a decadent treat but keeps you energized without that heavy “I ate too much” feeling. The protein-fat combo here? Absolute perfection for keeping cravings at bay. Just don’t blame me if you lick the plate clean!