How I Ended Up Making Crab & Shrimp Stuffed Salmon (And Why I Keep Coming Back To It)
Alright, so you know when you try to impress someone—like the in-laws, or your best mate who claims to hate seafood—and you end up sweating over a complicated dish? Well, that's how I first stumbled into Crab & Shrimp Stuffed Salmon. I figured, two fancy things (crab, salmon) must equal double fanciness, right? Ha. Turns out, it’s pretty easy as long as you don’t get too bogged down measuring every millimeter of stuffing. Plus, last time I made it, my cousin declared it "better than a restaurant" (not that he eats out much, but still, I’ll take it!). And honestly, if you mess up a bit with the stuffing, it just leaks out in the oven and gets all crispy—which I secretly prefer anyway.
Why You’ll Love This One (Or At Least Not Hate It)
I make this when I want to look like I’m really on my game but don’t actually want to spend all night in the kitchen. My family goes a bit bonkers for the creamy crab and shrimp filling (except for my youngest, who picks out the green onions, but I’ve given up fighting that battle). It’s also forgiving: once I swapped out the crab for canned tuna in a pinch—look, I wouldn’t recommend it, but dinner got on the table and nobody starved. Oh, and the best part? If I botch the salmon cut, I just call it ‘rustic’. Nobody complains.
What You’ll Need (And What I’ve Swapped In When I Forgot Something)
- 4 salmon fillets (about 6oz each, skinless—though once I forgot and it was fine, just a bit messier)
- ½ cup lump crab meat (my grandmother swore by this Phillips brand, but honestly, supermarket canned crab works too)
- ½ cup cooked shrimp, chopped (small/medium, or just grab the frozen kind and defrost in a hurry)
- 3 tablespoons cream cheese (softened—mascarpone also works if you have it on hand)
- 2 tablespoons mayonnaise (Duke’s if you’re southern, but I use whichever jar I can reach)
- 1 green onion, finely chopped (or chives; or just skip if you hate green things)
- 1 teaspoon Old Bay seasoning (or a pinch of paprika and celery salt if you ran out and can't be bothered to go to the store)
- Juice of half a lemon (I used bottled once. Not ideal, but it did the job.)
- Salt and black pepper, to taste
- Handful of panko breadcrumbs (or, if you're like me that one time, crushed Ritz crackers)
- Olive oil or melted butter for brushing
How To Stuff This Salmon Without Losing Your Mind
- Preheat your oven to 400°F (200°C). Or just crank it up to ‘hot’ if your oven dial no longer has numbers like mine.
- Mix the crab, shrimp, cream cheese, mayo, green onion, Old Bay, lemon, some salt, pepper, and about half the breadcrumbs in a bowl. This is where I usually sneak a taste (chef's tax, right?). If it tastes too bland, sprinkle in more Old Bay. Too thick? Add a dab more mayo.
- Now, take your salmon fillets and, using a sharp knife (or, in my case, a slightly blunt one that I should probably replace), cut a slit down the middle of each fillet to form a pocket. Don’t cut all the way through—it's okay if you do, though, just mash the stuffing around the salmon and pretend it’s intentional.
- Stuff a generous heap of crab & shrimp mixture into each salmon pocket. If you have extra, just pile it on top. Trust me, nobody complains about more stuffing.
- Sprinkle the rest of the breadcrumbs (or those Ritz crumbs, if you’re improvising) over the top. Drizzle a little olive oil or melted butter for good measure. Makes it crispy and golden.
- Bake for about 18-20 minutes, or until the salmon flakes easily and the stuffing is bubbling and slightly browned. If it looks a bit weird at this stage—don’t panic. It always does, but tastes great.
Notes From My Many (Slightly Messy) Attempts
- I once tried using low-fat cream cheese. Never again. The filling just dried out and tasted…off.
- Let your salmon sit out for 10 minutes before stuffing so it’s not ice-cold—actually, I find it cooks more evenly that way.
- If the stuffing leaks, just scoop it up and serve as a crispy side. Some people (me) think it’s the best part.
Variations I’ve Experimented With (Plus One Flop)
- Added fresh chopped dill once—really nice, but my uncle claimed it was “too green”.
- Swapped shrimp for scallops (chopped small). Pretty tasty, but a bit rich for my taste.
- That canned tuna episode…let’s just call it a learning moment. Wouldn’t do it again unless I was truly desperate.
What If I Don’t Have…?
No baking dish? I’ve baked these right on a foil-lined cookie sheet (just don’t forget the foil, or you’ll be scraping fish bits all night). And for the mixing, I literally just use my hands sometimes—saves a spoon, and anyway, it’s more fun. If you need a decent knife, I’ve found this guide from Serious Eats pretty handy, but honestly I mostly use whatever's clean.
How to Store the Leftovers (If You Actually Have Any…)
Wrap leftovers up tight in foil or a container and pop in the fridge for up to two days. I think it tastes even better the next day, but honestly, in my house it never lasts more than a day. Reheat in the oven at 300°F for about 10 minutes. Microwave works in a pinch but makes it a bit rubbery (sorry).
How I Like To Serve It (And My Family’s Weird Traditions)
I love this with garlicky green beans and a pile of mashed potatoes. My brother-in-law swears by serving it over rice, with way too much hot sauce. My aunt once paired it with a mayo-heavy fruit salad, but… I’ll just leave that there. Oh, and if you want a fancy touch, a wedge of lemon and some fresh parsley goes a long way.
Pro Tips I Learned The Hard Way
- Don’t rush the stuffing step—it gets messy, and I once tried to cram too much in too fast. Looked like a seafood explosion.
- Use room temp cream cheese; cold just won’t mix right and you’ll have lumps (trust me, I learned this the sticky way).
- If you overbake it, the salmon gets dry. Actually, I find taking it out when it looks a tiny bit underdone works best—the carryover heat finishes it off.
FAQ: Stuffed Salmon Edition
Can I use frozen salmon? Oh, for sure! Just thaw it all the way first so you can cut that stuffing pocket. Otherwise, it’s like sawing through a brick.
What if I hate crab? Honestly, just double the shrimp—or try chopped cooked lobster if you’re feeling flush. Or skip the seafood combo altogether and do just salmon. It’ll be a different beast, but not a bad one.
Is this gluten-free? Not with the panko/Ritz, but you could use gluten-free breadcrumbs. (I haven’t tried it, but I’ve heard they work just fine.)
Can I make it ahead? Yes, but don’t bake it until you’re ready to eat. I assemble the stuffed salmon, then keep it covered in the fridge for up to 6 hours. Any longer, and I find the stuffing gets a bit soggy. That’s just me, though.
Do I need a fancy fish spatula? Nope! A regular spatula works. Or two forks, if you’re careful.
Oh, one last thing—I once tried listening to a true crime podcast while stuffing the salmon and nearly dropped the whole tray. So maybe stick to music or silence if you’re as accident-prone as me. And hey, if you ever want another seafood-y idea, these crab cakes are pretty solid too. Let me know how your salmon turns out (bonus points for disaster stories)!
Ingredients
- 4 salmon fillets (about 6 oz each), skinless
- ½ cup cooked crab meat, chopped
- ½ cup cooked shrimp, chopped
- ¼ cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
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1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a medium bowl, combine crab meat, shrimp, cream cheese, mayonnaise, parsley, lemon juice, garlic powder, salt, and black pepper. Mix until well blended.
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3Using a sharp knife, make a slit lengthwise in each salmon fillet to create a pocket for stuffing. Be careful not to cut all the way through.
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4Stuff each salmon fillet with the crab and shrimp mixture, dividing it evenly among the fillets.
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5Brush the tops of the stuffed salmon fillets with olive oil and place them on the prepared baking sheet.
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6Bake for 22-25 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot with lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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