Crab & Shrimp Stuffed Salmon
Decadent, buttery salmon stuffed with a rich, creamy crab and herb filling—topped with roasted shrimp and finished with lemon herb butter. A show-stopping seafood dinner that tastes as luxurious as it looks!
Equipment
- Large Skillet
- Oven-safe Baking Dish
- Mixing Bowl
Ingredients
Main Ingredients
- 1 large salmon fillet butterflied
- 6–8 jumbo shrimp peeled and deveined
- 1 cup lump crab meat
- 2 tbsp cream cheese softened
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tbsp fresh parsley or thyme chopped
- 1 tbsp lemon juice
- salt and pepper to taste
- 1 tbsp olive oil
Optional for Serving
- lemon wedges for serving
Instructions
- Step 1: In a bowl, mix together the crab meat, cream cheese, mayonnaise, Dijon mustard, minced garlic, herbs, lemon juice, salt, and pepper until well combined.
- Step 2: Butterfly the salmon fillet by slicing it horizontally to create a pocket. Fill the center with the crab mixture and fold to close. Secure with toothpicks if needed.
- Step 3: Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat. Sear the stuffed salmon for 2 minutes per side until lightly browned. Place shrimp on top and transfer to oven.
- Step 4: Bake for 15–18 minutes, until shrimp are pink and salmon is cooked through. Drizzle with lemon herb butter and serve with lemon wedges.
Notes
For extra flavor, brush the shrimp with garlic butter before baking. You can prep the filling a few hours ahead for easier assembly. Serve with asparagus or rice pilaf for a full seafood feast.
Nutrition
Calories: 480kcalCarbohydrates: 4gProtein: 40gFat: 32gSaturated Fat: 10gCholesterol: 150mgSodium: 520mgPotassium: 600mgSugar: 1gVitamin A: 400IUVitamin C: 6mgCalcium: 80mgIron: 2mg