Name: Crab and Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 fillets Salmon ((about 6 oz each), patted dry and ready to cut pockets); 1 teaspoon Salt (for seasoning salmon); 1/8 teaspoon Pepper (for seasoning salmon); 1 tablespoon Olive Oil (for drizzling or searing); 1/2 cup Cooked Shrimp (finely chopped); 1/2 cup Lump Crab Meat (picked free of shells); 2 oz Cream Cheese (softened to room temperature); 2 tablespoons Mayonnaise; 1 tablespoon Dijon Mustard; 1 teaspoon Lemon Juice (freshly squeezed); 1 clove Garlic (minced); 1 teaspoon Old Bay Seasoning ((or Cajun seasoning), for spice); 1/4 cup Shredded Mozzarella or Parmesan Cheese (for topping); 1 tablespoon Chopped Parsley (folded into filling); 2 tablespoons Melted Butter ((optional), for drizzling); Smoked Paprika ((optional), light sprinkle for color); Extra Parsley (for garnish, chopped)

Jump to Recipe

Creamy, juicy, and packed with ocean-fresh flavor, Crab and Shrimp Stuffed Salmon is the kind of dinner that feels special without demanding hours in the kitchen. Imagine flaky salmon fillets generously filled with a savory mix of lump crab, chopped shrimp, cream cheese, and Old Bay — finished under a golden top of melted cheese. Fun fact: seafood-stuffed fish dishes have been served for centuries in coastal regions where making the most of fresh catches was a must.

This recipe is special because it balances indulgence with simplicity. It’s quick to assemble, family-friendly, and a great way to impress guests on a weeknight. If you like comforting casserole-style seafood dishes, try my take on a lighter, elegant version instead of a heavy bake — think of this as a refined cousin to a hearty crab and shrimp casserole. Ready to make something delicious and surprisingly easy? Let’s dive in!

What is Crab and Shrimp Stuffed Salmon?

What’s with the name — is it a seafood surf-and-turf? In a way, yes: this recipe stuffs salmon with both crab and shrimp for a double-seafood treat. Who thought to put two crustaceans inside a fillet of fish? Maybe a hungry home cook who believed “the way to a man’s heart is through his stomach.” Is it decadent? Absolutely. Is it approachable? Totally. Picture flaky salmon pockets hiding a creamy, seasoned seafood filling — it’s playful, cozy, and just a little bit showy. Give it a try and see why people keep coming back for seconds.

Why You’ll Love This

Luxurious flavor without the fuss: The star is the seafood filling — rich cream cheese, bright lemon, and Old Bay bring a restaurant-style taste that’s surprisingly simple to achieve at home.
Cost-savvy dinner: Buying a few lump crab portions and frozen shrimp to mix into filling stretches expensive seafood across four generous servings, so you get a fancy meal for less than dining out.
Textural contrast and bright toppings: Flaky salmon, creamy filling, and a light sprinkle of cheese and parsley create a dinner that feels layered and complete. The dish is lighter than a bisque yet more elegant than a single-pan bake — try it if you liked my crab and shrimp seafood bisque.

Give this a go tonight — it’s a small step up from weeknight cooking with big payoff.

How to Make

Quick Overview
This recipe is easy to prepare, full of flavor, and satisfying. You get silky, warmed seafood filling inside tender salmon fillets with a golden finish. Prep takes about 15 minutes and baking about 20 minutes — total time around 35 minutes.

Ingredients

4 salmon fillets (about 6 oz each), patted dry and ready to cut pockets
1 teaspoon salt, for seasoning salmon
1/8 teaspoon pepper, for seasoning salmon
1 tablespoon olive oil, for drizzling or searing
1/2 cup cooked shrimp, finely chopped
1/2 cup lump crab meat, picked free of shells
2 oz cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
1 garlic clove, minced
1 teaspoon Old Bay seasoning (or Cajun seasoning), for spice
1/4 cup shredded mozzarella or Parmesan cheese, for topping
1 tablespoon chopped parsley, folded into filling
2 tablespoons melted butter (optional), for drizzling
Smoked Paprika (optional), light sprinkle for color
Extra parsley for garnish, chopped

Directions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or nonstick spray.
Pat the salmon fillets dry with paper towels. Season both sides with 1 teaspoon salt and 1/8 teaspoon pepper.
Cut a pocket into the thickest part of each fillet: slide a sharp knife horizontally into the fillet, leaving the bottom intact to form a cavity. Be careful and shallow — you want a pocket, not to cut through.
In a medium bowl, combine 1/2 cup finely chopped cooked shrimp, 1/2 cup lump crab meat, 2 oz softened cream cheese, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, 1 minced garlic clove, 1 teaspoon Old Bay seasoning, 1/4 cup shredded mozzarella or Parmesan, and 1 tablespoon chopped parsley. Stir until smooth and well mixed.
Spoon the filling into each salmon pocket, mounding any extra on top of the fillets for an attractive finish.
Place the stuffed fillets in the prepared baking dish. Drizzle each fillet with 1 tablespoon olive oil or the optional 2 tablespoons melted butter. Sprinkle a light dusting of smoked paprika over the tops if you like color and a hint of smokiness.
Bake in the preheated oven for about 20 minutes or until the salmon flakes easily with a fork and the stuffing is heated through and slightly golden on top.
Remove from oven and garnish with extra chopped parsley. Serve immediately with lemon wedges on the side, rice, or roasted vegetables.

Crab and Shrimp Stuffed Salmon

What to Serve With

Lemon-herb rice or garlic butter rice to soak up the creamy filling
Roasted asparagus, green beans, or a medley of root vegetables for contrast in texture
A crisp green salad with vinaigrette to brighten the plate
Warm crusty bread or garlic bread if you want something to mop up every last bite
Drinks: a chilled Sauvignon Blanc, a light Chardonnay, or sparkling water with lemon

Top Tips for Perfecting

Use room-temperature cream cheese: it blends smoothly into the filling and helps everything hold together.
Pick crab carefully: lump crab meat is slightly firmer and more elegant; if using canned, drain well and pat dry.
Don’t overstuff: fill pockets generously, but avoid bulging so the salmon cooks evenly.
Check doneness with a fork: salmon should flake easily but remain moist — overcooking dries it out.
Substitute ideas: swap Old Bay for Cajun seasoning for warm heat, or use Greek yogurt + mayo for a lighter filling.
If short on time, use pre-cooked frozen shrimp that’s been thawed and patted dry.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten soon after cooking.
Freezing: Cooked, stuffed salmon can be frozen, but texture may change. Wrap tightly in foil and place in a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a 300°F oven for 10–15 minutes until warmed through to avoid drying. Alternatively, reheat in a skillet over low heat with a splash of olive oil and a lid to trap steam.
Avoid microwaving when possible: it can make the salmon rubbery and the filling separate.

FAQs

Can I use frozen shrimp and crab?
Yes. Thaw shrimp and crab fully, drain and pat dry to avoid watery filling. Canned crab works in a pinch.

Can I prepare the filling ahead of time?
Absolutely. Make the filling a day ahead and store covered in the fridge. Stuff the salmon right before baking.

What if I don’t like cream cheese?
Swap cream cheese for ricotta or a mixture of Greek yogurt and mayo for a lighter texture.

Is this recipe kid-friendly?
Yes. The flavors are mild and creamy; reduce Old Bay if your kids prefer less spice.

How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Aim for tender, not dry.

Conclusion

Crab and Shrimp Stuffed Salmon is an elegant, comforting meal that’s easier to make than it looks — perfect for date nights, family dinners, or when you want to treat yourself. It’s flavorful, quick to assemble, and feels luxurious without breaking the bank. If you want another twist on stuffed seafood, check out this inspiration from Crab & Shrimp Stuffed Salmon on Cup of Consuella for a slightly different take: Crab & Shrimp Stuffed Salmon : Cup of Consuella. Try this recipe tonight and share the love — your table will thank you.