Crab & Shrimp Stuffed Salmon


Rich, creamy, and bursting with seafood flavor

This elegant main dish features a butterflied salmon fillet generously stuffed with a savory blend of crab, shrimp, cream cheese, and herbs. Baked to perfection, it’s a restaurant-quality meal that’s surprisingly easy to make at home.


🧾 Ingredients:

For the Salmon:

  • 1 large salmon fillet, butterflied (about 1.5–2 lbs)
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • 1 tsp paprika (optional, for color)

For the Stuffing:

  • ½ lb cooked shrimp, chopped
  • ½ lb lump crab meat (check for shells)
  • 4 oz cream cheese, softened
  • ¼ cup mayonnaise
  • 2 tbsp Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)
  • 1 clove garlic, minced
  • Optional: 1–2 tbsp panko breadcrumbs for texture

🔪 Instructions:

1. Preheat & Prep the Salmon:

Preheat oven to 375°F (190°C).
Line a baking sheet with foil or parchment paper.
Butterfly the salmon by slicing it horizontally through the middle without cutting all the way through, then open it like a book. Drizzle with olive oil, and season with salt, pepper, and paprika.

2. Make the Stuffing:

In a bowl, mix chopped shrimp, crab meat, cream cheese, mayo, Parmesan, lemon juice, seasoning, parsley, garlic, and breadcrumbs (if using). Stir until combined into a thick, creamy mixture.

3. Stuff the Salmon:

Spread the seafood mixture evenly inside the butterflied salmon. Fold the top half of the salmon back over to “close” it.

4. Bake:

Bake in the preheated oven for 20–25 minutes, or until the salmon flakes easily with a fork and the stuffing is hot and lightly golden. You can broil for the last 2–3 minutes for extra color on top.

5. Serve:

Slice into portions and serve hot with a side of lemon wedges, roasted veggies, rice, or a fresh salad.


🍽️ Tips & Variations:

  • Add chopped spinach or green onions for extra flavor and color.
  • Substitute cream cheese with ricotta for a lighter filling.
  • Use individual salmon portions instead of a whole fillet for a dinner-party presentation.

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