Crab and Shrimp Stuffed Salmon

A decadent seafood dinner featuring flaky salmon fillets stuffed with a creamy lump crab meat filling and topped with juicy seasoned shrimp, all drenched in a lemon garlic butter sauce.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Salmon

2-3 lbs salmon fillet whole side or 4 thick fillets
2 tbsp olive oil
1 tbsp Cajun seasoning or Old Bay, divided
1 lemon sliced into rounds

Crab Stuffing

8 oz lump crab meat picked over for shells
4 oz cream cheese softened
2 tbsp mayonnaise
0.33 cup parmesan cheese grated
0.25 cup breadcrumbs panko or regular
2 tbsp green onions chopped
1 tsp Old Bay seasoning

Shrimp & Sauce

0.5 lb medium shrimp peeled and deveined
0.5 cup unsalted butter for sauce
3 cloves garlic minced
2 tbsp lemon juice freshly squeezed
1 tbsp parsley fresh chopped, for garnish

Equipment

Baking sheet
Mixing bowls
Small Saucepan
Chef's Knife

Method

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and arrange lemon slices as a bed for the fish.
Cut a lengthwise slit down the center of the salmon to create a pocket. Place on lemon slices, brush with oil, and season with half the Cajun spice.
In a bowl, mix cream cheese, mayo, parmesan, breadcrumbs, green onions, garlic, and remaining seasoning. Fold in crab meat gently.
Stuff the salmon pocket generously with the crab mixture.
Toss shrimp with a little melted butter and paprika, then arrange them on top of the stuffing.
Bake for 15–20 minutes until salmon flakes easily and shrimp are pink.
While baking, melt 1/2 cup butter in a saucepan with minced garlic, lemon juice, and parsley to make the sauce.
Remove salmon from oven, pour hot sauce over everything, garnish with parsley, and serve immediately.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the stuffing.