Ultimate Crab and Shrimp Stuffed Salmon Dinner Showstopper Delight
A rich and elegant seafood centerpiece featuring tender salmon fillets stuffed with a creamy crab and shrimp filling, perfect for celebrations and special dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Ingredients
4 large salmon fillets (6–8 ounces each / 170–225 g each)
1 tablespoon olive oil (15 ml)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon paprika (2 g)
1 teaspoon garlic powder (3 g)
1 tablespoon lemon juice (15 ml)
8 ounces lump crab meat (225 g)
8 ounces cooked shrimp, chopped (225 g)
4 ounces cream cheese, softened (115 g)
1/4 cup mayonnaise (60 ml)
1/4 cup diced red bell pepper (40 g)
1/4 cup diced celery (40 g)
2 tablespoons chopped green onions (20 g)
2 cloves garlic, minced
1 tablespoon chopped parsley (4 g)
1 teaspoon lemon zest
1 tablespoon lemon juice (15 ml)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
1/3 cup panko breadcrumbs (35 g)
Instructions
-
Preheat oven to 375°F (190°C).
-
Cut pockets into salmon fillets and season with olive oil, salt, pepper, paprika, garlic powder, and lemon juice.
-
Mix cream cheese and mayonnaise until smooth.
-
Fold in crab, shrimp, vegetables, herbs, lemon zest, lemon juice, seasonings, and breadcrumbs.
-
Stuff mixture into salmon pockets.
-
Bake for 18–22 minutes until internal temperature reaches 145°F (63°C).
-
Remove toothpicks and garnish before serving.
Notes
Do not overbake to maintain moisture.
Prepare filling up to 24 hours in advance.
Store leftovers refrigerated for up to 2 days.