Delicious Crab And Shrimp Stuffed Salmon for a Savory Meal

I still remember the first time I tried making this Crab And Shrimp Stuffed Salmon—it felt like a happy accident that turned into a kitchen classic for me. I was scrolling through recipes one lazy Sunday afternoon when I stumbled upon this idea of stuffing rich crab shrimp filling inside a tender salmon fillet. The moment I prepped and baked it, my entire kitchen smelled like a seafood dream, and I thought, “Yes! This is the kind of dish I want to come back to again and again.” Since then, Crab And Shrimp Stuffed Salmon has been my go-to for any occasion that calls for a little something extra without stressing the stove.

What totally wins me over about this Crab And Shrimp Stuffed Salmon is how it combines the best seafood flavors in one easy baked stuffed salmon dish. The sweet crab and shrimp filling pairs perfectly with the buttery salmon, making every bite a celebration. I love that it fits right into my everyday foodie life—simple ingredients, approachable steps, and a meal that feels special but isn’t at all fussy.

If you’ve ever found yourself staring blankly at the fridge wondering what to make special, this seafood stuffed salmon is your answer. Trust me; once you make it, it’ll slide right into your rotation the way it did for me. So, friends, grab your apron—I can’t wait for you to dive into this Crab And Shrimp Stuffed Salmon and see why it’s become such a beloved recipe around here! For a similar seafood vibe, you might also want to check out this fantastic Paleo Crab Louie Salad which pairs great with baked stuffed salmon dishes.

This Crab And Shrimp Stuffed Salmon keeps the ingredient list totally approachable—because good food shouldn’t be complicated:

Out of mayonnaise? No problem, Greek yogurt works great in this Crab And Shrimp Stuffed Salmon too for a tangy twist. And if cream cheese isn’t handy, a smooth ricotta can keep that creamy texture while keeping it light.

You can grab everything at any regular grocery store. Look for fresh lump crab meat in the seafood section—sometimes it comes pre-packed or you might find canned lump crab meat, which works well here too. Cooked shrimp can be store-bought pre-cooked, making prep a breeze.

This Crab And Shrimp Stuffed Salmon is surprisingly kind on your wallet since you’re using just a few fresh seafood ingredients and pantry staples. To save even more, frozen shrimp works wonderfully as well—just thaw and pat dry.

Quick kitchen nugget: Whenever I prep the crab shrimp filling, I like to gently fold in a little extra fresh parsley and a tiny squeeze of lemon because it lifts all the flavors and gives it that fresh hit.

Leftovers? Store them tightly wrapped in the fridge for up to 2 days—then reheat gently or turn into a tasty crab shrimp salad the next day. For inspiration on seafood stuffed fish that keeps flavors vibrant, check out this beautiful Seafood Rice Stuffed Salmon I found over on Instagram.

1. Preheat your oven to 375°F (190°C).
Get that oven ready because this Crab And Shrimp Stuffed Salmon will be baking in no time. Preheating sets you up for perfect timing and a crispy finish.

2. Prepare the crab shrimp filling:
In a bowl, combine lump crab meat, chopped cooked shrimp, softened cream cheese, mayo (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, fresh parsley, Old Bay seasoning, and a pinch of salt and pepper. Gently fold everything together until well mixed but still fluffy. This mixture is what makes your Crab And Shrimp Stuffed Salmon irresistibly creamy and flavorful.

3. Cut pockets into the salmon fillets:
Lay your salmon fillets skin-side down on a greased baking dish. Carefully slice a horizontal pocket along the thickest part of each fillet—aim to keep the salmon intact on both ends so the filling stays put during baking.

4. Stuff the pockets generously:
Spoon the crab shrimp filling into each pocket, pressing gently to fill without overstuffing. Don’t be shy here—this is the magic of your seafood stuffed salmon.

5. Drizzle with olive oil and optional cheese:
A light drizzle of olive oil over the stuffed salmon helps with browning and keeps the top luscious. Sprinkle some mozzarella or Parmesan for a golden crust that’s just dreamy.

6. Bake for about 20-25 minutes:
Start to finish, this Crab And Shrimp Stuffed Salmon comes together in about 35 minutes total, including prep and bake. During the baking, your kitchen will smell incredible with the sea-inspired aromas filling the air.

7. Check for doneness:
The salmon should be opaque and flake easily with a fork. If your Crab And Shrimp Stuffed Salmon looks like the center is still slightly soft, don’t worry—carryover heat finishes the job beautifully.

8. Rest and serve:
After baking, let your seafood stuffed salmon rest for a few minutes. This helps the juices redistribute, keeping every bite moist and luscious.

While your Crab And Shrimp Stuffed Salmon is doing its thing, pour yourself something to drink and relax. Maybe even peek at another cozy recipe like this Simanim Stuffed Butternut Squash to get inspired for your next kitchen win.

Kitchen nugget: I learned patience with this recipe improves everything. Rushing to slice the salmon too early can cause the filling to spill out. Let it rest; it’s worth it!

This Crab And Shrimp Stuffed Salmon truly shines when you serve it alongside light, fresh sides. I love pairing it with:

They each bring balance—refreshing, earthy, or comforting—to the rich, seafood stuffed fish.

For an easy presentation, spoon some of the leftover crab shrimp filling on the side or sprinkle fresh parsley on top of each salmon fillet. Invite your friends or family around the table—it’s a real crowd-pleaser, especially when you want a make-again recipe that looks fancy but feels relaxed.

This Crab And Shrimp Stuffed Salmon is perfect for celebrations or weekend dinners when you crave something a little extra. You can also jazz it up with a seasonal twist like adding fresh dill or swapping lemon juice for lime for a bright, tropical note.

Pro tip: Leftovers shine too! Flake leftover baked stuffed salmon into a salad or toss it into a pasta for a quick seafood dinner. I bet you’ll find yourself making it again just for the tasty next-day options.

If you love this flavor combo, check out this mouthwatering Crab & Shrimp Stuffed Salmon recipe from Cup of Consuella for a nice variation.

If you want to see what real people are saying about Crab And Shrimp Stuffed Salmon, take a peek at this Facebook post highlighting tender stuffed salmon.

This Crab And Shrimp Stuffed Salmon has a comfy spot in my foodie heart because it’s one of those recipes that feels fancy but is honestly just everyday awesome food. It delivers big on flavor, is straightforward enough for weeknight dinners, and has become a trusted crowd-pleaser when friends come over.

My Top Crab And Shrimp Stuffed Salmon Tips:

I’ve loved playing with this recipe, adding spicy paprika, swapping mayo for Greek yogurt, and trying different cheeses. The version with fresh dill and lemon juice gets requested most often by my dinner guests.

I encourage you, fellow foodies, to make this Crab And Shrimp Stuffed Salmon your own. Experiment with what you have, add your favorite herbs, and savor every bite. I hope you find as much joy in cooking and sharing this recipe as I do.

Ready to wow with Crab And Shrimp Stuffed Salmon? Let’s get cooking and bring that cozy seafood magic to your kitchen! For more everyday inspiration, don’t miss this tasty Teriyaki Salmon Avocado Rice to keep the salmon love going.