Crab & Shrimp Stuffed Salmon
Tender salmon filled with savory crab and shrimp, finished with herbs, lemon, and a golden crust.
Prep Time 20 Minutes
Cook Time 15 Minutes
Total Time 35 Minutes
By: Sana
Category: Main Dishes
Difficulty: Intermediate
Cuisine: American
Yield: 4 Servings (4 stuffed salmon fillets)
Dietary: ~
Ingredients
→ Stuffed Salmon
- 01 4 salmon fillets (170–225 g each), skin-on or skinless
- 02 120 g lump crabmeat, fresh or high-quality canned
- 03 120 g cooked shrimp, finely chopped
- 04 30 g plain or panko breadcrumbs
- 05 28 g unsalted butter, melted
- 06 1 small shallot, minced
- 07 1 clove garlic, minced
- 08 15 ml fresh lemon juice
- 09 5 g fresh parsley, chopped (plus additional for garnish)
- 10 2.5 g Old Bay seasoning or seafood seasoning of choice
- 11 Salt and black pepper, to taste
→ For Serving
- 12 Lemon wedges
- 13 Steamed vegetables, cooked rice, or roasted potatoes (optional sides)
Instructions
Step 01
Preheat oven to 190°C. Line a baking tray with parchment paper or lightly grease it. Pat salmon fillets dry with paper towels and season the flesh side with salt and black pepper.
Step 02
In a mixing bowl, gently blend crabmeat, chopped shrimp, breadcrumbs, melted butter, shallot, garlic, lemon juice, parsley, Old Bay seasoning, salt and pepper until just combined.
Step 03
Arrange salmon fillets skin-side down (if applicable) on the prepared tray. Evenly distribute the seafood mixture atop each fillet, pressing gently to form a cohesive layer.
Step 04
Bake the salmon for 12–15 minutes, until opaque and easily flaked with a fork. For a golden crust, broil for an additional 1–2 minutes at the end of baking.
Step 05
Top with additional chopped parsley and serve immediately with lemon wedges and optional side dishes.
Notes
- Ensure seafood is well-drained and excess moisture is removed before stuffing to prevent sogginess.
- Do not overmix the stuffing to maintain the delicate texture of crabmeat.
Tools You'll Need
- Oven
- Baking tray
- Parchment paper
- Mixing bowl
- Chef’s knife
- Spoon or spatula
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