Crab Shrimp Stuffed Salmon

Why You’ll Love This Recipe

I love how this dish combines so many layers of seafood flavor in one beautiful presentation. The crab stuffing is creamy and savory with just the right tang from lemon and Dijon, while the shrimp adds a luxurious touch on top. It’s low-carb, naturally gluten-free, and can be prepped ahead of time. Whether I’m making this for guests or just treating myself, it always feels like a restaurant-quality meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• salmon fillet, butterflied

• jumbo shrimp, peeled and deveined

• lump crab meat

• cream cheese, softened

• mayonnaise

• Dijon mustard

• garlic, minced

• fresh parsley or thyme, chopped

• lemon juice

• salt and pepper

• olive oil

Optional for Serving:

• lemon wedges

• lemon herb butter (optional drizzle)

Directions

1. I start by mixing the stuffing. In a bowl, I combine lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, herbs, lemon juice, and season it with salt and pepper. I stir until smooth and well blended.

2. Using a sharp knife, I butterfly the salmon fillet horizontally to create a pocket. I spoon the crab mixture evenly into the center and fold the fillet closed, securing it with toothpicks if needed.

3. I preheat the oven to 190°C (375°F) and heat olive oil in a skillet over medium-high heat. I sear the stuffed salmon for about 2 minutes per side, just until golden.

4. I transfer the seared salmon to a baking dish and place the shrimp evenly over the top. I bake for 15–18 minutes, or until the shrimp are pink and the salmon flakes easily with a fork.

5. Right before serving, I drizzle it all with lemon herb butter and add lemon wedges on the side for a fresh finish.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Herb swap: I alternate between parsley, thyme, or even dill depending on what’s fresh.

• Spicy version: I add a pinch of cayenne to the crab filling for a little heat.

• Cheese-free option: I’ve left out the cream cheese for a lighter filling using just crab, herbs, and lemon.

• Crab swap: I sometimes use finely chopped cooked shrimp or white fish in place of crab if it’s what I have on hand.

• Butter finish: I brush the shrimp with garlic butter before baking for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, I cover it with foil and warm it in a 325°F (160°C) oven for 10–12 minutes, or until heated through. I avoid microwaving it to preserve the texture of the seafood.
I don’t recommend freezing this dish, as the texture of the crab and cream cheese filling can become grainy once thawed.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the stuffed salmon and keep it chilled in the fridge, then sear and bake it right before serving.

What’s the best crab to use?

I prefer lump crab meat for its texture and flavor, but claw meat works if I’m looking for a more budget-friendly option.

Can I grill instead of bake?

Yes—after searing, I place the stuffed salmon (wrapped in foil) on indirect heat on the grill for about 15 minutes. I add the shrimp near the end to prevent overcooking.

How do I keep the filling from spilling out?

I don’t overstuff the salmon and use toothpicks to gently hold it closed. Searing also helps set the outer crust and keep it in place.

What can I serve with this?

I usually serve it with rice pilaf, roasted vegetables, or garlic mashed cauliflower for a low-carb side.

Conclusion

Crab shrimp stuffed salmon is a luxurious, flavor-packed seafood dinner that’s easier to make than it looks. With its rich filling, golden crust, and lemon-bright finish, it’s a dish I reach for when I want something impressive yet approachable. Whether I’m cooking for a dinner party or just making a special meal at home, this recipe always delivers.