Crab Stuffed Salmon Recipe

Crab Stuffed Salmon Recipe | Elegant, Rich Seafood Dinner

I made this crab and shrimp stuffed salmon last weekend, and I was blown away by how fancy it felt without being overwhelming. I wanted something that looked like a restaurant dish but didn’t take all day.

The flavors of sweet crab, tender shrimp, creamy filling, and hearty salmon came together beautifully. Every bite was moist, rich, and satisfying.

I’m excited to share how I made it step-by-step so you can enjoy the same culinary treat—and if you love seafood like I do, you can also enjoy this honey lime garlic butter baked salmon recipe for another easy but elegant dinner idea.

Ingredients Section

Here’s what you’ll need, how much, and why each ingredient matters (plus some tips to make it better):

• 4 salmon fillets (≈ 6 oz / 170 g each) — thick, even cuts help in creating a good pocket without tearing.
• ½ cup lump crab meat, drained — real lump adds texture and a sweet seafood flavor.
• ½ cup cooked shrimp, chopped — gives a second seafood note; pre-cooked avoids weird cooking timing.
• ¼ cup cream cheese, softened — helps bind everything and gives a rich, creamy base.
• 2 tablespoons mayonnaise — adds extra creaminess and helps smooth the filling.
• 2 tablespoons Parmesan cheese, grated — salty, nutty depth; freshly grated works best.
• 1 teaspoon Dijon mustard — sharpness to cut through the dairy and seafood richness.
• 1 teaspoon Old Bay seasoning — classic seafood spice mix that enhances shellfish flavor.
• 1 teaspoon lemon zest — fresh lemon zest has essential oils that really brighten the dish.
• 1 tablespoon fresh parsley, chopped — fresh herbs lift the flavor; dried tends to fade.
• 1 tablespoon green onions, finely chopped — for a mild onion flavor without overpowering.
• 1 teaspoon hot sauce (optional) — for those who like a gentle kick.
• ½ cup panko breadcrumbs — gives structure, a little crisp texture, absorbs moisture.
• 1 tablespoon olive oil — coats the salmon, helps prevent sticking, adds flavor.
• 1 teaspoon salt — for seasoning.
• ½ teaspoon black pepper — balances out the richness.
• ½ teaspoon paprika — adds color and mild smokiness.
• ½ teaspoon garlic powder — for depth without needing to sauté fresh garlic.
• 1 tablespoon lemon juice — acidity brightens flavor and helps balance richness.
• Fresh parsley or chives — for garnish.
• Extra lemon wedges — for serving and an optional brightness boost.

Note: Several servings — this recipe yields about 4 servings.

Variations

If you want to mix things up, adapt for dietary needs, or boost flavor:

• Lower dairy / lighter: Use low-fat cream cheese, or substitute Greek yogurt for part of the cream cheese; skip or reduce Parmesan.
• Gluten-free / grain-free: Replace panko breadcrumbs with gluten-free crumbs or almond meal.
• Spice it up: Add a pinch of cayenne or smoked paprika; increase hot sauce.
• Herbal twist: Swap parsley and green onions for dill, basil, or tarragon.
• Citrus punch: Add more fresh lemon juice or a splash of lime for a brighter finish.
• Seafood swap: Replace shrimp with scallops or lobster; or only use crab if shrimp isn’t your thing.

Credit (cookingcrusade.com)

Cooking Time

Here’s how long each part takes:

• Prep Time: about 15 minutes
• Cooking Time: about 18 minutes
• Total Time: roughly 33 minutes

Equipment you need

Here are the tools I used and why they matter:

• Sharp knife — to cut the pocket in each salmon fillet cleanly without slicing through.
• Baking dish — to hold the stuffed salmon and collect juices while baking.
• Mixing bowl — to combine all stuffing ingredients evenly.
• Measuring spoons and cups — for accurate quantities so flavors balance.
• Grater or zester — for fresh lemon zest, which gives a big flavor boost.
• Oven thermometer or instant-read thermometer — to test salmon doneness safely.

How to Make Crab And Shrimp Stuffed Salmon Recipe?

Step 1: Prepare the Salmon & Start the Filling

Begin by preheating your oven to 400 °F (about 200 °C). Lightly oil your baking dish. Use your sharp knife to create a deep pocket in each salmon fillet—not cutting through completely—so you can stuff without breaking.

Season the exterior of the salmon fillets with olive oil, lemon juice, salt, pepper, paprika, and garlic powder.

Step 2: Make the Seafood Filling

In a bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, Old Bay seasoning, lemon zest, parsley, green onions, and (if using) hot sauce.

Mix until smooth and creamy, then gently fold in the drained crab meat, chopped shrimp, and panko breadcrumbs. Be careful not to over-mix; you want the textures of shrimp and crab to stay somewhat distinct.

Step 3: Stuff & Bake

Spoon the seafood filling into the pockets you made in each salmon fillet, distributing it evenly. Place the stuffed salmon into your prepared baking dish.

Bake in the preheated oven for about 15-18 minutes, or until the salmon is opaque throughout and flakes easily with a fork. Once done, garnish with fresh parsley and serve with lemon wedges.

Additional Tips for Making this Recipe Better

• I always pat the shrimp and crab meat dry—moisture dilutes flavor and makes stuffing soggy.
• I let the filling sit for a few minutes before stuffing—this lets the flavors meld so it tastes richer.
• I tend to undercook the salmon by a minute or two, then rest it; residual heat finishes cooking gently and keeps it moist.
• I use fresh lemon zest and freshly chopped herbs—it makes a noticeable difference over dried or older herbs.
• If I want extra crispness, I lightly toast the panko before mixing; it adds texture.

How to Serve Crab And Shrimp Stuffed Salmon Recipe?

I place the stuffed salmon on a warm platter or slate board, letting the juices pool slightly underneath. Garnish with chopped parsley or chives for green contrast, and lay lemon wedges around so people can squeeze fresh citrus.

For sides, I often serve roasted asparagus, green beans, or crispy potatoes. If you’re building a full menu, browse more easy dinner recipes to round out the meal.

Nutritional Information

Approximate nutrition per serving:

• Calories: about 450 kcal
• Protein: around 35 g
• Carbohydrates: roughly 10 g
• Fat: approximately 30 g

Make Ahead and Storage

Make Ahead

You can prepare the seafood stuffing a day in advance and keep it chilled in the fridge. When you’re ready to cook, stuff the salmon and bake.

Storage

After cooking, let the stuffed salmon cool slightly, then keep it in an airtight container in the refrigerator. It stays good for 1-2 days.

Freezing & Reheating

Freezing a fully stuffed and baked salmon is possible, but texture may suffer slightly—especially the flaky salmon and creamy filling. If you freeze, wrap each portion tightly and freeze for up to 3 months. Thaw overnight and reheat gently in the oven.

Why You’ll Love This Recipe?

• It looks gourmet but doesn’t require super advanced skills—great for impressing without stress.
• The flavor combination is rich yet balanced: creamy filling, sweet seafood, citrus brightness.
• High protein and ocean-rich; a satisfying dish that’s filling but not heavy.
• Easily customizable: spice, herb choices, sides, and even seafood types can be changed.
• Good for special dinners or everyday meals—versatile enough for both. And for another creamy seafood twist, the creamy cajun pepper salmon recipe is worth adding to your rotation.

Ash Tyrrell

Crab Stuffed Salmon Recipe

I made this crab and shrimp stuffed salmon last weekend, and I was blown away by how fancy it felt without being overwhelming. I wanted something that looked like a restaurant dish but didn’t take all day. The flavors of sweet crab, tender shrimp, creamy filling, and hearty salmon came together beautifully. Every bite was moist, rich, and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets ≈ 6 oz / 170 g each — thick, even cuts help in creating a good pocket without tearing.
• ½ cup lump crab meat drained — real lump adds texture and a sweet seafood flavor.
• ½ cup cooked shrimp chopped — gives a second seafood note; pre-cooked avoids weird cooking timing.
• ¼ cup cream cheese softened — helps bind everything and gives a rich, creamy base.
• 2 tablespoons mayonnaise — adds extra creaminess and helps smooth the filling.
• 2 tablespoons Parmesan cheese grated — salty, nutty depth; freshly grated works best.
• 1 teaspoon Dijon mustard — sharpness to cut through the dairy and seafood richness.
• 1 teaspoon Old Bay seasoning — classic seafood spice mix that enhances shellfish flavor.
• 1 teaspoon lemon zest — fresh lemon zest has essential oils that really brighten the dish.
• 1 tablespoon fresh parsley chopped — fresh herbs lift the flavor; dried tends to fade.
• 1 tablespoon green onions finely chopped — for a mild onion flavor without overpowering.
• 1 teaspoon hot sauce optional — for those who like a gentle kick.
• ½ cup panko breadcrumbs — gives structure a little crisp texture, absorbs moisture.
• 1 tablespoon olive oil — coats the salmon helps prevent sticking, adds flavor.
• 1 teaspoon salt — for seasoning.
• ½ teaspoon black pepper — balances out the richness.
• ½ teaspoon paprika — adds color and mild smokiness.
• ½ teaspoon garlic powder — for depth without needing to sauté fresh garlic.
• 1 tablespoon lemon juice — acidity brightens flavor and helps balance richness.
• Fresh parsley or chives — for garnish.
• Extra lemon wedges — for serving and an optional brightness boost.

Method

 

1. Begin by preheating your oven to 400 °F (about 200 °C). Lightly oil your baking dish. Use your sharp knife to create a deep pocket in each salmon fillet—not cutting through completely—so you can stuff without breaking. Season the exterior of the salmon fillets with olive oil, lemon juice, salt, pepper, paprika, and garlic powder.
2. In a bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, Dijon mustard, Old Bay seasoning, lemon zest, parsley, green onions, and (if using) hot sauce. Mix until smooth and creamy, then gently fold in the drained crab meat, chopped shrimp, and panko breadcrumbs. Be careful not to over-mix; you want the textures of shrimp and crab to stay somewhat distinct.
3. Spoon the seafood filling into the pockets you made in each salmon fillet, distributing it evenly. Place the stuffed salmon into your prepared baking dish. Bake in the preheated oven for about 15-18 minutes, or until the salmon is opaque throughout and flakes easily with a fork. Once done, garnish with fresh parsley and serve with lemon wedges.

Notes

• I always pat the shrimp and crab meat dry—moisture dilutes flavor and makes stuffing soggy.
• I let the filling sit for a few minutes before stuffing—this lets the flavors meld so it tastes richer.
• I tend to undercook the salmon by a minute or two, then rest it; residual heat finishes cooking gently and keeps it moist.
• I use fresh lemon zest and freshly chopped herbs—it makes a noticeable difference over dried or older herbs.
• If I want extra crispness, I lightly toast the panko before mixing; it adds texture.