Crab & Shrimp Stuffed Salmon

A savory seafood duo wrapped in flaky, tender salmon and kissed with golden-baked perfection this dish is the kind of restaurant-quality meal.

Ingredients

Fr the Stuffing:

• 4 oz cooked shrimp, finely chopped

• 4 oz lump crab meat

• 2 oz cream cheese, softened

• ¼ cup breadcrumbs (or crushed crackers)

• 2 Tbsp mayonnaise

• 1 green onion, finely chopped

• 1 clove garlic, minced

• 1 tsp lemon juice

• ½ tsp Old Bay seasoning

• Salt and pepper to taste

  
  

• For the Salmon:

  • 4 salmon fillets (6 oz each), skin-on or skinless

  • 1 Tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp paprika

  • Fresh parsley and lemon wedges for garnish

    
    

Instructions

Make That Creamy Seafood Stuffing

1. In a large bowl, combine chopped shrimp, lump crab, cream cheese, breadcrumbs, mayonnaise, green onion, garlic, lemon juice, and Old Bay seasoning.

2. Season with a pinch of salt and pepper, then mix thoroughly until creamy and well combined. Set aside.

Prep the Salmon Pockets

1. Using a sharp knife, carefully cut a deep slit lengthwise down the top of each salmon fillet. Be cautious not to cut all the way through—think of creating a “pocket.”

2. Pat the salmon dry with a paper towel to help the seasoning stick better.

Stuff & Season

1. Spoon the seafood stuffing generously into each salmon pocket, mounding it slightly if needed.

2. Drizzle each fillet with olive oil, then sprinkle with paprika, salt, and pepper.

Bake

1. Preheat your oven to 375°F (190°C).

2. Place the stuffed fillets on a parchment-lined baking dish and bake for 18–20 minutes, or until the salmon is cooked through and the top is golden and slightly bubbly.