The Ultimate Crab and Shrimp Stuffed Salmon: A Seafood Lover’s Dream

If there is one dish that screams “special occasion” while being deceptively easy to make right in your home kitchen, it is this Crab and Shrimp Stuffed Salmon. Imagine a tender, flaky salmon fillet, sliced open and overflowing with a rich, creamy, savory filling packed with lump crab meat, savory spices, and melted cheese. But we don’t stop there. This masterpiece is crowned with juicy, seasoned shrimp and drizzled with a mouth-watering lemon garlic butter sauce that glistens like liquid gold.

Whether you are planning a romantic Valentine’s Day dinner, a festive holiday meal, or simply want to treat yourself to a restaurant-quality seafood feast on a Friday night, this recipe delivers on all fronts. It looks incredibly impressive plated up—restaurant quality, truly—but requires minimal culinary skills to execute perfectly. The combination of textures is what makes this dish stand out: the exterior of the salmon crisps up slightly while the inside remains buttery soft, the crab filling offers a decadent richness, and the shrimp on top adds a satisfying snap.

In this guide, we will walk through exactly how to choose the best seafood, how to prepare the perfect creamy stuffing, and the secrets to keeping your salmon moist and flavorful. Get your aprons ready, because this is about to become your new signature dish.

Why You Will Love This Recipe

There are countless ways to cook salmon, but stuffing it takes the fish to a whole new level. Here is why this specific version is a must-try:

• Triple Threat Seafood: You get the holy trinity of seafood in one bite—salmon, crab, and shrimp. It is pure indulgence.
• Keto and Low-Carb Friendly: Despite tasting like a cheat meal, this dish is naturally high in protein and healthy fats, and low in carbohydrates if you use a keto-friendly binder instead of breadcrumbs.
• Ready in Under 45 Minutes: It looks like it took hours, but the prep is quick, and salmon cooks relatively fast.
• The Sauce: The lemon garlic butter sauce ties everything together, cutting through the richness of the cream cheese filling with a bright, citrusy tang.

Ingredients

To make this show-stopping meal, you will need the following ingredients. Quality matters here, especially with the seafood.

For the Salmon

• Salmon Fillet: 1 whole side of salmon (about 2-3 lbs) or 4 individual thick-cut fillets. Skin-on or skin-off works, but skin-on helps hold it together during baking.
• Olive Oil: 2 tablespoons, extra virgin.
• Cajun Seasoning or Old Bay: 1 tablespoon, divided.
• Salt and Black Pepper: To taste.
• Lemon: 1 large, sliced into rounds for the baking bed.

For the Crab Stuffing

• Lump Crab Meat: 8 oz, picked over for shells. Do not use imitation crab; the texture and flavor of real lump crab are essential here.
• Cream Cheese: 4 oz, softened to room temperature.
• Mayonnaise: 2 tablespoons.
• Parmesan Cheese: 1/3 cup, freshly grated.
• Breadcrumbs: 1/4 cup (Panko works best for crunch, or crushed pork rinds for keto).
• Green Onions: 2 tablespoons, finely chopped.
• Parsley: 1 tablespoon, fresh chopped.
• Garlic: 2 cloves, minced.
• Old Bay Seasoning: 1 teaspoon.

For the Shrimp Topping

• Shrimp: 1/2 lb, medium size, peeled, deveined, and tails removed.
• Butter: 1 tablespoon, melted.
• Garlic Powder: 1/2 teaspoon.
• Paprika: 1/2 teaspoon (smoked paprika adds a nice depth).

For the Lemon Garlic Butter Sauce

• Unsalted Butter: 1/2 cup (1 stick).
• Garlic: 3 cloves, minced.
• Lemon Juice: 2 tablespoons, freshly squeezed.
• Parsley: 1 tablespoon, chopped.

Instructions

Follow these step-by-step instructions to create the perfect stuffed salmon. Read through them once before starting to ensure a smooth cooking process.

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup. Arrange the lemon slices on the baking sheet to create a bed for the salmon.
2. Prepare the Salmon: Pat the salmon dry with paper towels. If using a whole side, check for pin bones and remove them. Using a sharp knife, cut a slit lengthwise down the center of the fillet (or into the side of individual fillets) to create a pocket. Be careful not to cut all the way through to the bottom skin. Brush the salmon with olive oil and season generously with half of the Cajun seasoning, salt, and pepper. Place the salmon on top of the lemon slices.
3. Make the Stuffing: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, parmesan cheese, minced garlic, green onions, parsley, Old Bay seasoning, and breadcrumbs. Mix until smooth. Gently fold in the lump crab meat, being careful not to break up the chunks too much.
4. Stuff the Salmon: Generously spoon the crab mixture into the slit you created in the salmon. It is okay if it overflows slightly—that is the “stuffed” look we are going for! Mound it up high.
5. Prepare the Shrimp: In a small bowl, toss the raw shrimp with melted butter, garlic powder, and paprika. Arrange the shrimp neatly on top of the crab stuffing in a single layer.
6. Bake: Place the baking sheet in the oven. Bake for 15-20 minutes. The exact time depends on the thickness of your salmon. You want the salmon to be opaque and flake easily with a fork, and the shrimp to be pink and cooked through.
7. Broil (Optional): If you like a golden-brown top, switch the oven to broil for the last 2-3 minutes. Watch it closely so the shrimp do not become rubbery or burn.
8. Make the Sauce: While the salmon bakes, prepare the sauce. In a small saucepan over medium-low heat, melt the 1/2 cup of butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Stir in the lemon juice and parsley. Remove from heat.
9. Serve: Remove the salmon from the oven. Immediately pour the hot lemon garlic butter sauce all over the shrimp and salmon. Garnish with extra fresh parsley and lemon wedges. Serve hot!

Tips for Success

Cooking seafood can be intimidating, but these tips will ensure you get it right every time:

• Room Temperature Cheese: Make sure your cream cheese is truly soft before mixing. If it is cold, it will be lumpy and won’t blend well with the crab, leading to uneven pockets of cheese.
• Don’t Overcook: Salmon continues to cook slightly after you take it out of the oven due to residual heat. Pull it out when it is just starting to flake. Overcooked salmon is dry and chalky.
• Fresh vs. Canned Crab: While fresh lump crab meat from the seafood counter is best, refrigerated pasteurized crab meat is a great runner-up. Avoid the shelf-stable canned crab in the tuna aisle if possible; the flavor difference is massive.
• Dry the Shrimp: Before tossing the shrimp in seasoning, pat them very dry. This helps them roast and get a nice color rather than steaming in their own juices.

Variations and Substitutions

Feel free to customize this recipe to suit your taste buds or dietary needs!

• Spinach & Artichoke: Add 1/2 cup of chopped cooked spinach and chopped artichoke hearts to the crab mixture for a “Rockefeller” style stuffing.
• Spicy Kick: Add a teaspoon of Sriracha or red pepper flakes to the crab filling for a bit of heat that cuts through the creaminess.
• Scallops: Swap the shrimp on top for bay scallops for an even richer variation.
• Individual Portions: If serving guests, cutting the salmon into individual fillets before stuffing creates a beautiful personal presentation for each plate.

Serving Suggestions

Since this main dish is quite rich, you want to pair it with sides that are lighter and fresher. Here are some excellent options:

• Roasted Asparagus: The earthiness of asparagus pairs perfectly with lemon butter sauce.
• Garlic Mashed Potatoes: Ideally suited for soaking up that extra sauce pooling on the plate.
• Crisp Green Salad: A simple arugula salad with a vinaigrette helps cleanse the palate between rich bites.
• Wild Rice Pilaf: Provides a nice textural contrast to the soft fish and creamy filling.

Frequently Asked Questions

Can I make this ahead of time?
You can prepare the stuffing and even stuff the salmon up to 6 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. Add the shrimp topping right before baking. You may need to add 5 minutes to the cooking time if baking directly from the fridge.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer at a low temperature to avoid rubbery shrimp. Microwave reheating is not recommended for this dish as it tends to explode the filling and overcook the fish.

Is this recipe gluten-free?
It can easily be made gluten-free by using gluten-free breadcrumbs or omitting them entirely (using a bit more parmesan to bind). Always check your Old Bay seasoning label, though it is generally gluten-free.

This Crab and Shrimp Stuffed Salmon is more than just dinner; it is an experience. The way the butter pools around the edges, the vibrant colors, and the incredible aroma filling your kitchen make it a winner every time. Give it a try this week!