Crab And Shrimp Stuffed Salmon is a decadent, flavor-packed seafood dish that brings together tender wild-caught salmon, creamy cheeses, and a savory stuffing loaded with jumbo lump crab and sautéed shrimp. Every bite delivers richness, freshness, and a perfectly seasoned blend of textures. I love how it turns a simple dinner into something truly special, making it ideal for holidays, dinner parties, or when I just want a satisfying seafood meal at home. This dish is one of my favorites to serve when I want to impress without a complicated prep.

Why You’ll Love This Recipe

I make this dish again and again because it’s reliable, showstopping, and surprisingly quick to prepare. The cream cheese and Parmesan melt into the crab and shrimp, creating a filling that’s rich without being too heavy. Plus, the seasoning blend hits all the right notes—savory, slightly spicy, and herby. The combination of flavors reminds me of festive family gatherings, and it always gets compliments, even from those who usually pass on seafood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large (16 oz each) wild-caught salmon filets, vibrant in color with a fresh sea scent
18 oz jumbo lump crab meat, picked over for shells
1/2 lb shrimp, peeled, deveined, and chopped into bite-size pieces
4 oz full-fat cream cheese, softened at room temperature
2 tbsp freshly squeezed lemon juice, for brightness
1/4 cup fresh flat-leaf parsley, finely chopped
2 tbsp green onions, finely chopped (green and white parts)
4 cloves garlic, minced
1 tbsp Old Bay seasoning
1 tsp ground cardamom (use sparingly for a subtle floral hint)
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp smoked paprika, divided
1/4 cup shredded mozzarella cheese (freshly shredded for better melt)
2 tbsp grated Parmesan cheese (preferably fresh, not pre-packaged)
Salt, to taste
Black pepper, to taste
1 tbsp unsalted butter

Directions

Preheat The Oven
I start by preheating the oven to 350°F (175°C) and preparing my ingredients: mincing the garlic, chopping the parsley and green onions, and patting the shrimp dry before seasoning them with salt and pepper.
Cook The Shrimp
In a skillet over medium-high heat, I melt 1 tablespoon of butter, then add the minced garlic and 1 teaspoon of smoked paprika. I stir it for about 30 seconds until fragrant, making sure the garlic doesn’t burn. Then I toss in the shrimp and cook for about 3 minutes until they’re just pink and slightly browned. I remove them from the pan and set them aside.
Make The Stuffing
In a large mixing bowl, I combine the softened cream cheese, lemon juice, chopped parsley, and green onions. Once it’s blended, I gently fold in the cooked shrimp, crab meat, mozzarella, Parmesan, and the remaining seasonings—cardamom, adobo, onion powder, Badia seasoning, and the last teaspoon of paprika. I make sure to mix everything gently so the crab stays in nice chunks.
Season The Salmon
I lay the salmon filets on a clean work surface and season both sides of each filet with salt, black pepper, and Old Bay seasoning. This adds a well-rounded flavor to every bite, both inside and out.
Assemble The Stuffed Salmon
I take one filet and lay it skin-side down. Then, I spread a thick layer of the seafood stuffing from end to end. I place the second filet on top to form a “sandwich” of salmon and filling. I always keep a bit of stuffing aside for topping later.
Bake The Salmon
I carefully transfer the stuffed salmon into an oven-safe baking dish. I place a pat of butter on top and bake it for 20 minutes uncovered.
Finish Under The Broiler
After baking, I remove the salmon and gently spread the reserved stuffing on top. I return it to the oven under the broiler for 5 minutes, just until the top turns golden and slightly crisp.
Garnish And Serve
Before serving, I sprinkle more fresh parsley on top and plate it with a side of vegetables, herbed rice, or mashed potatoes.

Servings And Timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Sometimes I change things up by using fresh dill instead of parsley for a more pungent herb flavor. When I want to keep it lighter, I skip the mozzarella and use just a touch of cream cheese and extra herbs. If I’m out of jumbo lump crab, I use backfin crab or even good-quality imitation crab meat. I’ve also made it dairy-free by using vegan cream cheese and omitting the shredded cheese altogether. For a bolder flavor, I double the adobo or sprinkle a pinch of cayenne into the mix.

Storage/Reheating

I always let the leftovers cool fully before storing them in an airtight container. I keep them in the fridge for up to 2 days. When it’s time to reheat, I place the stuffed salmon in a baking dish, cover it with foil, and warm it in a low oven to keep it moist. I find that the filling stays rich and creamy, even if the top loses its crisp texture. This dish doesn’t microwave well, so the oven method gives the best result.

FAQs

Can I Use Frozen Shrimp And Crab Meat?

Yes, I’ve used frozen seafood when fresh wasn’t available. I make sure to thaw both thoroughly and drain any excess liquid so the stuffing doesn’t get watery.

What Sides Go Best With This Dish?

I love pairing this salmon with roasted asparagus, lemon herb rice, garlicky mashed potatoes, or a light slaw. The rich filling balances well with simple, fresh sides.

Can I Prepare The Filling Ahead Of Time?

Absolutely. I often make the seafood stuffing a few hours in advance and keep it refrigerated until I’m ready to assemble and bake the salmon.

How Do I Know When The Salmon Is Fully Cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. I also check that the center is opaque and hot throughout.

Can I Customize The Herbs And Cheeses?

Yes, I’ve swapped in dill, chives, or basil depending on what I have on hand. For cheese, I sometimes use fontina or provolone instead of mozzarella for a different melt and flavor.

Conclusion

Crab And Shrimp Stuffed Salmon is one of those recipes that feels like a treat every time I make it. From the juicy salmon to the creamy seafood filling, it hits every note I want in a special meal. Whether it’s for a holiday dinner or a cozy night at home, this dish always brings people to the table with excitement—and it’s easier to make than it looks. Once I made it for the first time, it instantly became a favorite I return to again and again.