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Crab and Shrimp Stuffed Salmon Recipe

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Crab & Shrimp Stuffed Salmon is a decadent, restaurant-quality dish made with tender salmon fillets filled with a creamy, cheesy mixture of crab, shrimp, herbs, and spices. Perfect for holidays, date nights, or special gatherings.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Kosher

Ingredients

2 large wild-caught salmon fillets (skinless)

8 oz jumbo lump crab meat

6 oz shrimp, peeled and deveined

4 oz cream cheese, softened

2 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped (plus more for garnish)

2 green onions, chopped

2 garlic cloves, minced

1 tsp Old Bay seasoning

1/4 tsp ground cardamom

1 tsp complete seasoning

1 tsp adobo seasoning

1 tsp onion powder

2 tsp paprika (divided)

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Salt and pepper, to taste

2 tbsp butter

Instructions

  1. Preheat oven to 350°F (175°C). Mince garlic and chop parsley and green onions. Season shrimp with salt and pepper.
  2. In a skillet over medium-high heat, melt 1 tablespoon of butter. Add garlic and 1 teaspoon paprika, cooking for about 30 seconds while stirring. Add shrimp and cook for 3 minutes until lightly browned. Remove and set aside.
  3. In a mixing bowl, combine cream cheese, parsley, green onions, and lemon juice until softened. Gently fold in lump crab, shrimp, mozzarella, parmesan, and remaining seasonings (except Old Bay). Mix until just combined.
  4. Season both salmon fillets with salt, pepper, and Old Bay. Place the stuffing over one filet, spreading evenly. Place the second filet on top. Reserve a small amount of stuffing.
  5. Top the salmon with 1 tablespoon of butter and bake for 20 minutes.
  6. Remove from oven, add reserved stuffing on top, then broil for 5 minutes until golden brown.
  7. Garnish with fresh parsley and serve hot with your favorite sides.

Notes

  • Add spinach or kale to the stuffing for extra greens.
  • Swap mozzarella for Gruyère or provolone for a richer flavor.
  • Scallops can replace shrimp for a different twist.
  • For spice, add crushed red pepper flakes or cayenne.
  • Store leftovers in the refrigerator for up to 2 days; reheat in the oven at 300°F (150°C).
  • This dish is not freezer-friendly due to the creamy stuffing.

Nutrition

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