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Crab & Shrimp Stuffed Salmon
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings:
4
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Scale Servings:
4
Units:
By: Sana
Category: Main Dishes
Skill Level: Medium
Cuisine: American
Yield: 4 Servings (4 stuffed salmon fillets)
Dietary Categories: ~
Ingredients
→ Stuffed Salmon
4 salmon fillets (170–225 g each), skin-on or skinless
120 g lump crabmeat, fresh or high-quality canned
120 g cooked shrimp, finely chopped
30 g plain or panko breadcrumbs
28 g unsalted butter, melted
1 small shallot, minced
1 clove garlic, minced
15 ml fresh lemon juice
5 g fresh parsley, chopped (plus additional for garnish)
2.5 g Old Bay seasoning or seafood seasoning of choice
Salt and black pepper, to taste
→ For Serving
Lemon wedges
Steamed vegetables, cooked rice, or roasted potatoes (optional sides)
Steps
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.
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.
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.
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.
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.
Required Equipment
Oven
Baking tray
Parchment paper
Mixing bowl
Chef’s knife
Spoon or spatula
Allergen Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
Nutritional Info (per serving)
This data is provided as a guide and doesn’t replace medical advice.
