How do I make this recipe dairy-free?

It’s simple to adapt Crab and Shrimp Stuffed Salmon for a dairy-free diet. Use vegan cream cheese and a plant-based mayonnaise as the creamy base for your stuffing. There are also excellent dairy-free shredded cheese alternatives for the mozzarella and Parmesan. These swaps keep your stuffed salmon rich and flavorful, but completely free of dairy.

Can I prepare stuffed salmon ahead of time?

Yes, Crab and Shrimp Stuffed Salmon is a great make-ahead recipe. You can stuff and assemble the salmon in advance and keep it covered in the refrigerator for up to eight hours before baking. When you’re ready to cook, let the assembled salmon sit at room temperature for 10 to 15 minutes before putting it in the oven—this helps it cook evenly throughout. Prepping ahead is perfect for entertaining or busy evenings.

What’s the best way to tell when salmon is fully cooked?

A perfectly baked Crab and Shrimp Stuffed Salmon is opaque and flakes easily with a fork. If you want precision, a meat thermometer is your best friend. Aim for an internal temperature of 125°F (52°C) at the thickest part of the salmon. Keep in mind that the salmon will continue to cook a little even after you remove it from the oven, so don’t overbake.

Can I use canned crab meat for stuffed salmon?

Absolutely. If fresh crab isn’t available, canned crab meat is a convenient and effective choice for Crab and Shrimp Stuffed Salmon . To get the best results, drain the canned crab meat thoroughly to avoid extra moisture in your stuffing. It’s also smart to gently pick through the crab for any remaining shell fragments before mixing. For the best flavor, use high-quality canned crab that’s packed in water or its own juices—this keeps your stuffing tasting fresh and clean.

Crab and Shrimp Stuffed Salmon: How To Make The Most Delicious Meal

Name: How To Make The Most Delicious Crab and Shrimp Stuffed Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large (16 oz each) Wild Caught Salmon fillets; 1 (8 oz) cup Jumbo Lump Crab; 1/2 lb Shrimp; 4 oz cream cheese; 2 tbsp fresh lemon juice; 1/4 cup parsley, chopped; 2 tbsp green onions, chopped; 4 garlic cloves, minced; 1 tbsp Old Bay seasoning; 1 tsp cardamom; 1 tsp Badia complete seasoning; 1 tsp adobo seasoning; 1 tsp onion powder; 2 tsp paprika, separated; 1/4 cup shredded mozzarella cheese; 2 tbsp grated parmesan cheese; Salt, to taste; Pepper, to taste; 2 tbsp butter (for cooking and topping)

Description

This irresistible Crab and Shrimp Stuffed Salmon is a show-stopping seafood main dish. Tender salmon fillets are packed with a creamy, flavorful stuffing made from jumbo lump crab, shrimp, fresh herbs, and two cheeses. Perfect for special occasions or an elevated family dinner, this recipe is a must-try for any seafood lover.

Ingredients

Scale

2 large (16 oz each) Wild Caught Salmon fillets
1 (8 oz) cup Jumbo Lump Crab
1/2 lb Shrimp
4 oz cream cheese
2 tbsp fresh lemon juice
1/4 cup parsley, chopped
2 tbsp green onions, chopped
4 garlic cloves, minced
1 tbsp Old Bay seasoning
1 tsp cardamom
1 tsp Badia complete seasoning
1 tsp adobo seasoning
1 tsp onion powder
2 tsp paprika, separated
1/4 cup shredded mozzarella cheese
2 tbsp grated parmesan cheese
Salt, to taste
Pepper, to taste
2 tbsp butter (for cooking and topping)

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Instructions

Preheat oven to 350°F (175°C). Mince garlic, chop parsley and green onions. Season shrimp with salt and pepper; set aside.
In a pan over medium-high heat, melt 1 tbsp butter. Add minced garlic and 1 tsp paprika; cook for 30 seconds, stirring. Add shrimp and cook for about 3 minutes, or until browned. Remove from pan and set aside.
In a large bowl, combine cream cheese, parsley, green onions, and lemon juice. Mix to soften cream cheese. Add lump crab, cooked shrimp, mozzarella, parmesan, cardamom, Badia complete seasoning, adobo seasoning, onion powder, 1 tsp paprika, salt, and pepper. Mix gently until combined; do not overmix.
Season both salmon fillets with salt, pepper, and Old Bay. Place stuffing on one fillet, corner to corner. Place the other fillet on top, sandwiching the stuffing. Reserve some stuffing for topping mid-cook.
Place assembled salmon in an oven-safe pan. Top with 1 tbsp butter and bake for 20 minutes.
Remove from oven, add reserved stuffing on top, and broil for 5 minutes, or until golden and bubbly.
Top with fresh parsley. Serve hot with vegetables, rice, or mashed potatoes.

Notes

You can use high-quality canned crab—just drain well and check for shells.
Let stuffed salmon rest at room temp for 10–15 minutes before baking for even cooking.
For a dairy-free version, use vegan cream cheese and dairy-free cheeses.
Check salmon doneness at 125°F (52°C) at the thickest part for moist, flaky fish.
Prep ahead: Stuff and refrigerate up to 8 hours before baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/4 stuffed salmon fillet
Calories: 360
Sugar: 1g
Sodium: 900mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 39g
Cholesterol: 145mg