Crab and Shrimp Stuffed Salmon

This Crab and Shrimp Stuffed Salmon is like eating a tender piece of salmon that is stuffed and topped with a crab (and shrimp) cake.  If you enjoy seafood, you’ll love this dish.

This fish is a satisfying meat on its own or it can be served with a side of my Steakhouse Creamed Spinach or Buttered Corn.

Ingredients

• 4 generous sized pieces of salmon filet
• 8 ounces lump crab meat
• 8 raw medium shrimp, chopped
• 3 teaspoons light flavored oil to rub on fish
• 3 tablespoons butter
• 6 tablespoons mayonnaise
• 3 tablespoons cream cheese
• 8 tablespoons bread crumbs
• 1 medium eggs
• 3/4 teaspoons Old Bay Seasoning
• 1 and 1/2 teaspoons onion powder
• 1 and 1/2 teaspoons dried parsley
• 3 generous teaspoons fresh dill weed or 1 and 1/2 teaspoons dried dill weed
• 3/4 teaspoons salt to rub on salmon

How to make crab and shrimp stuffed salmon

• Melt the butter in a large pan.  On medium heat, add the chopped shrimp and cook for about 1 minute and 30 seconds.  Remove from the heat and set aside. The shrimp will continue to cook in the oven.
• In an large bowl, stir together the mayonnaise, cream cheese, bread crumbs, egg, Old Bay seasoning, onion powder, dried parsley, and fresh or dried dill weed.  Stir the crab into the mixture.  Follow this by the buttered shrimp (which should be at room temperature).

This filling/topping is similar to a crab cake mixture, with the addition of shrimp and cream cheese for some extra creaminess.

• Cut a pocket into each piece of salmon.  Then, rub each piece of salmon with the oil and salt.

• Generously stuff and top each piece of salmon with the crab and shrimp mixture.

• Bake in a preheated oven at 350 degrees Fahrenheit for about 25 minutes or until the topping is golden.

Print

Crab and Shrimp Stuffed Salmon

This Crab and Shrimp Stuffed Salmon is like eating a tender piece of salmon that is stuffed and topped with a crab (and shrimp) cake.

Course Main Course

Cuisine American

Keyword Crab, Fish, Salmon, Seafood, Shrimp

Servings 4

Ingredients

• 4 generous sized pieces of salmon filet
• 8 ounces lump crab meat
• 8 raw medium shrimp chopped
• 3 teaspoons light flavored oil to rub on fish
• 3 tablespoons butter
• 6 tablespoons mayonnaise
• 3 tablespoons cream cheese
• 8 tablespoons bread crumbs
• 1 medium eggs
• 3/4 teaspoons Old Bay Seasoning
• 1 and 1/2 teaspoons onion powder
• 1 and 1/2 teaspoons dried parsley
• 3 generous teaspoons fresh dill weed or 1 and 1/2 teaspoons dried dill weed
• 3/4 teaspoons salt to rub on salmon

Instructions

1. Melt the butter in a large pan.  On medium heat, add the chopped shrimp and cook for about 1 minute and 30 seconds.  Remove from the heat and set aside. The shrimp will continue to cook in the oven.
2. In an large bowl, stir together the mayonnaise, cream cheese, bread crumbs, egg, Old Bay seasoning, onion powder, dried parsley, and fresh or dried dill weed.  Stir the crab into the mixture.  Follow this by the buttered shrimp (which should be at room temperature).
3. Cut a pocket into each piece of salmon.  Then, rub each piece of salmon with the oil and salt.
4. Generously stuff and top each piece of salmon with the crab and shrimp mixture.
5. Bake in a preheated oven at 350 degrees Fahrenheit for about 25 minutes or until the topping is golden.

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