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Crab Stuffed Salmon Recipe
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.
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Prep Time 15 minutes
Cook Time 18 minutes
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.