There are those nights when you want to whip up something more than your everyday dinner—a dish that feels special but doesn’t have you standing over the stove for hours. That’s where this Crab-Stuffed Salmon with Shrimp comes in. It’s rich, buttery, and filled with fresh seafood flavor. And the best part? It’s surprisingly simple to make.
This recipe is one of those “keeper” meals. I first made it for a cozy dinner at home when we had some fresh seafood from the market and just wanted something indulgent without going full fine-dining mode. The result was a plate that looked restaurant-worthy but didn’t leave me stressed or scrambling for obscure ingredients.
You’ve got a flaky salmon fillet filled with creamy crab stuffing, finished in the oven with tender shrimp nestled on top. Add a little lemon and fresh herbs at the end, and you’ve got a dish that’s elegant enough for date night but doable enough for a weeknight.
Ready to give it a try? Let’s get started.
Prepping the Filling and Salmon
Before we get into the steps, here’s a quick glance at what you’ll need for the dish:
Ingredients You’ll Need:
Main Ingredients:
1 large salmon fillet, butterflied
6–8 jumbo shrimp, peeled and deveined
1 cup (approx. 120 g) lump crab meat
2 tablespoons (30 g) cream cheese, softened
1 tablespoon (15 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
1 clove garlic, minced
1 tablespoon (4 g) fresh parsley or thyme, chopped
1 tablespoon (15 ml) lemon juice
Salt and pepper, to taste
1 tablespoon (15 ml) olive oil
Optional for Serving:
Lemon wedges
STEP 1: Make the Creamy Crab Filling
Let’s kick things off with the star of this dish—the crab filling. In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, fresh herbs, lemon juice, and a pinch each of salt and pepper.
Use a spoon or spatula to stir everything together until it’s creamy and well blended. The mixture should hold its shape without being too thick. You want it to scoop easily but still stay put inside the salmon. That little hint of mustard and lemon adds just the right touch of brightness, and the cream cheese helps everything come together.
Pro Tip: Try not to break up the crab too much while mixing—you want some nice lumps in there for texture.
STEP 2: Butterfly the Salmon
Next up, grab your salmon fillet. Lay it flat on a cutting board and carefully slice it horizontally almost all the way through, stopping just short of the edge. You’re basically opening it like a book to create a pocket for the stuffing.
Once it’s butterflied, season the inside lightly with a little salt and pepper. Then, spoon the crab mixture right into the center. Don’t overstuff—you want just enough so it’s full, but not so much that it’s spilling out.
Fold the fillet closed and press gently to seal. If you’re worried about the filling slipping out during cooking, go ahead and secure the edges with a couple of toothpicks. Just don’t forget to remove them before serving.
Tip: Using a very sharp knife makes butterflying the salmon much easier. If the fillet is super thick or uneven, you can also trim it slightly to even things out before stuffing.
STEP 3: Sear the Salmon to Lock in Flavor
Preheat your oven to 190°C (about 375°F). Meanwhile, heat the olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, carefully place your stuffed salmon in the skillet. Sear it for about 2 minutes per side, just until the outside takes on a light golden color. This quick sear adds a ton of flavor and helps hold everything together when it goes in the oven.
And don’t worry if some of the filling oozes a bit while searing—that’s normal and honestly adds even more flavor to the pan.
Crab-Stuffed Salmon with Shrimp: Bringing It All Together
Now that your salmon is stuffed, seared, and smelling fantastic, we’re onto the part where the magic really happens: finishing it off in the oven with those beautiful shrimp layered on top. This is where everything comes together into a buttery, lemony, perfectly cooked seafood dish that looks like you spent all day making it—but really didn’t.
This part of the recipe is straightforward, but a few simple tips will help you nail the timing and texture just right.
Baking the Salmon and Adding Finishing Touches
Before you transfer everything to the oven, make sure your shrimp are prepped and ready to go. Peel and devein them if they aren’t already, and give them a quick pat with a paper towel to remove excess moisture.
STEP 4: Add the Shrimp and Bake
After searing your stuffed salmon on both sides, keep it in the oven-safe skillet or gently transfer it to a baking dish if that’s easier for you. Then, take your jumbo shrimp and arrange them right on top of the salmon. Press them in slightly so they stay in place—no need to be perfect here.
Slide the skillet or baking dish into your preheated oven (190°C / 375°F) and bake for 15–18 minutes. You’re looking for the salmon to be just cooked through (it should flake easily with a fork) and the shrimp to turn pink and firm.
Tip: If your salmon fillet is particularly thick, you might need to add an extra 2–3 minutes. Just keep an eye on it toward the end to avoid overcooking. Salmon dries out fast if left too long, so pull it as soon as it’s opaque in the center.
STEP 5: Rest and Add a Fresh Finish
Once the salmon and shrimp are done, take the pan out of the oven and let it rest for about 2–3 minutes. This helps the juices settle and makes it easier to slice and serve.
While it’s resting, drizzle a little extra olive oil over the top and finish with a squeeze of fresh lemon juice. It brightens the dish and balances the richness of the seafood and creamy filling.
For a little extra flair, add a few lemon wedges to the serving platter and maybe even a sprinkle of fresh parsley or thyme. It’s a small touch that really makes the presentation pop.
Optional Herb-Butter Drizzle (Highly Recommended)
If you want to go the extra mile, melt 1 tablespoon of butter in a small saucepan, toss in a pinch of chopped parsley and a little lemon juice, and spoon that over the salmon right before serving.
It’s optional—but let’s be honest, warm butter drizzled over seafood is never a bad idea.
Helpful Tips and Variations
Use the Freshest Crab Meat You Can Find: The better the crab, the better the stuffing. Lump crab meat is ideal for both texture and taste.
Don’t Skip the Sear: That golden crust on the salmon makes all the difference in flavor and texture. It also helps seal in the stuffing.
Make It Ahead: You can prepare the crab mixture a few hours in advance or even the morning of. Just keep it covered in the fridge until you’re ready to stuff the salmon.
Use a Thermometer if You’re Unsure: Salmon is usually done around 135°F (57°C) internally, especially when it’s coming out of the oven to rest. It will continue cooking slightly as it sits.
Add a Side Dish: This salmon pairs beautifully with simple roasted vegetables, garlic mashed potatoes, or a crisp green salad. Keep the sides light to let the seafood shine.
Crab-Stuffed Salmon with Shrimp: Your Questions Answered + Final Thoughts
By now, your kitchen smells incredible, your salmon is golden and stuffed to perfection, and the shrimp are tender and beautifully pink. It’s that kind of dish that feels like it came out of a restaurant kitchen—but it’s all you.
Before we wrap things up, I wanted to answer some of the most common questions that might pop up while making this dish. Whether you’re a seasoned seafood lover or just testing the waters, these quick answers will help you get the best results every time.
Frequently Asked Questions
Can I use canned crab meat instead of fresh lump crab?
Yes, you can, but try to get high-quality canned lump crab meat. Avoid the overly shredded kinds if possible. Just be sure to drain it well before mixing, and gently check for any remaining bits of shell.
What if I don’t have jumbo shrimp?
No problem! Medium or large shrimp work just fine—just use a few more to make up the difference. Be sure they’re peeled and deveined for the best texture and presentation.
Can I make this dish ahead of time?
You can prep the crab filling a few hours in advance and refrigerate it. You can also stuff the salmon and store it, covered, in the fridge for up to 4 hours before cooking. Just let it sit at room temp for about 15 minutes before searing so it cooks evenly.
Is there a dairy-free alternative to cream cheese in the filling?
You can swap in a dairy-free cream cheese or even a soft cashew cheese alternative if needed. Just keep in mind that the texture and flavor may vary slightly.
Can I grill this instead of baking it?
Technically yes, but it’s a bit tricky. Stuffed salmon can fall apart more easily on the grill. If you’re experienced with foil packets, you could wrap the whole thing in heavy-duty foil and cook it gently over indirect heat.
What sides go best with this dish?
Keep it simple! A fresh green salad, lemon roasted asparagus, or garlic mashed potatoes are all great companions. You want something that complements the seafood without overpowering it.
How do I know when the salmon is fully cooked?
The salmon should flake easily with a fork and appear opaque in the center. A food thermometer is helpful—it’s done when it reaches about 135°F (57°C) and can rest up to 140°F (60°C).
Final Thoughts: A Seafood Dish to Impress Without the Stress
There’s just something special about bringing a dish like this to the table. It’s fancy without being fussy, rich without being over-the-top, and satisfying without being heavy. Whether you’re planning a romantic dinner, entertaining guests, or just looking to treat yourself to a beautiful homemade meal, this Crab-Stuffed Salmon with Shrimp is a reliable go-to.
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Elegant Crab-Stuffed Salmon with Shrimp
Description
This elegant seafood dish features a buttery salmon fillet filled with a creamy lump-crab mixture, then finished with tender shrimp and bright lemon flavors. It’s both visually impressive and surprisingly simple to prepare, making it perfect for date-night dinners or special occasions at home.
Ingredients
→ Main Ingredients
1 large salmon fillet, butterflied
6–8 jumbo shrimp, peeled and deveined
1 cup (approx. 120 g) lump crab meat
2 tablespoons (30 g) cream cheese, softened
1 tablespoon (15 g) mayonnaise
1 teaspoon (5 g) Dijon mustard
1 clove garlic, minced
1 tablespoon (4 g) fresh parsley or thyme, chopped
1 tablespoon (15 ml) lemon juice
Salt and pepper, to taste
1 tablespoon (15 ml) olive oil
→ Optional for Serving
Lemon wedges
Instructions
Begin by combining the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, minced garlic, chopped herbs, lemon juice, salt, and pepper in a mixing bowl. Stir until the filling is smooth and evenly blended.
Butterfly the salmon fillet by slicing it horizontally almost to the opposite edge, opening it like a book to create a pocket. Spoon the crab mixture into the center, then press the edges together to enclose the stuffing. Secure with toothpicks if needed.
Preheat the oven to 190 °C. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the stuffed salmon for about two minutes per side, until lightly golden.
Arrange the seared salmon in the skillet or transfer to a baking dish, then place the shrimp evenly over the top. Slide into the oven and bake for 15–18 minutes, or until the salmon is opaque through the center and the shrimp are pink and firm.
Remove from the oven, let rest for a couple of minutes, then drizzle with a little extra olive oil and a squeeze of lemon. Garnish with lemon wedges and serve immediately.
Notes
Use the freshest lump crab meat you can find for the best flavor and texture.
Butterflying the salmon evenly ensures the stuffing doesn’t leak; a very sharp knife helps.
Adjust oven time slightly for thicker or thinner fillets—overbaking will dry out the salmon.
For an herb-butter drizzle, melt 1 tablespoon of butter with a pinch of chopped parsley and a squeeze of lemon juice, then spoon over just before serving.
