Irresistible Crab and Shrimp Stuffed Salmon Recipe for Seafood Lovers

There’s something quietly indulgent about a meal that feels like a special occasion but comes together with the ease of a weekday supper. Over the years, nestled in my little Devon kitchen where my mum’s old recipes linger in the air like a comforting hug, I’ve discovered that a Crab and Shrimp Stuffed Salmon Recipe hits that perfect note. It’s one of those dishes that carries the sea’s freshness right to your plate, wrapped in flaky, buttery salmon. Every time I make it, I’m reminded of those early mornings sneaking into the kitchen, the sunlight just starting to filter through the curtains, and the hush of anticipation as the whole house waited for Sunday lunch. This recipe isn’t just food—it’s a story, a memory, and a celebration of simple, honest ingredients coming together in harmony.

Why You’ll Love This Crab and Shrimp Stuffed Salmon Recipe

What makes this Crab and Shrimp Stuffed Salmon Recipe stand out isn’t just the combination of rich, delicate seafood wrapped in tender salmon; it’s the way it turns an ordinary meal into an experience. It’s perfect for those moments when you want to impress without the fuss, or when you simply crave something a little more special to soothe the soul. Growing up in our Devon cottage, we rarely wasted ingredients or time, and this dish reflects that ethos—minimal but mighty.

It’s an elegant recipe that feels luxurious but comes with plenty of room to adapt, whether you’re pulling together a cozy dinner for two or feeding a crowd gathered around a too-small table (something I know all too well). The stuffing is light, fresh, and packed with flavour, balancing the richness of the salmon beautifully. Plus, it’s a dish that invites storytelling—about where the crab was caught, or that trip to the coast when the tide was just right. If you’re anything like me, food always tastes better when it’s wrapped in a little nostalgia.

Ingredients You’ll Need for This Crab and Shrimp Stuffed Salmon Recipe

• 4 salmon fillets, skin on, about 6 ounces each
• 1 cup cooked crab meat, picked over for shells
• 1 cup cooked shrimp, chopped roughly
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1/4 cup breadcrumbs (use gluten-free if preferred)
• Salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

Substitution suggestions: If you can’t find fresh crab, canned crab meat works well too—just be sure to drain it well. For breadcrumbs, crushed crackers or panko offer a lovely crunch. And if fresh lemon isn’t handy, a splash of white wine vinegar can brighten the filling.

Nutrition Facts

• Calories: Approximately 380 per serving
• Protein: 38g
• Fat: 18g (mostly healthy fats from salmon and butter)
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 1g (naturally occurring from shallots and lemon)
• Sodium: 450mg (depending on seasoning and crab meat)

Salmon is a fantastic source of omega-3s and protein, while the seafood stuffing adds extra lean protein and a burst of coastal flavour. It’s nourishing without feeling heavy, something I always appreciated after a long walk on the Devon cliffs followed by a warming meal.

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Steps to Create Your Crab and Shrimp Stuffed Salmon Recipe

1. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
2. In a medium skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot, cooking gently for 2-3 minutes until fragrant and soft but not browned.
3. Stir in the crab meat and chopped shrimp, allowing them to warm through for another 2-3 minutes. Remove from heat.
4. Mix in the parsley, lemon juice, Dijon mustard, and breadcrumbs. Season with salt and pepper to taste. The mixture should be moist but hold together when pressed—if too wet, add a touch more breadcrumbs.
5. Carefully slice each salmon fillet horizontally, creating a pocket for the stuffing. Be gentle—salmon flesh is delicate! You can ask your fishmonger to do this for you if you prefer.
6. Stuff each fillet generously with the crab and shrimp mixture, pressing lightly to secure the filling inside.
7. Place the stuffed fillets skin-side down on the prepared baking tray. Drizzle a little olive oil over the top and season with a touch more salt and pepper.
8. Bake in the preheated oven for 15-18 minutes, or until the salmon is opaque and flakes easily with a fork, and the stuffing is heated through.
9. Once cooked, let the fillets rest for a couple of minutes before serving. This little pause lets the juices settle—something my mum always reminded me of when baking roasts.

In my early days cooking, I’d often rush this resting step, but I’ve learned it’s key to keeping the salmon tender and the flavours vibrant. Learn more: Irresistible Marry Me Shrimps Recipe That Will Steal Your Heart

Tips for Making the Best Crab and Shrimp Stuffed Salmon Recipe

Some of the best cooking advice I ever received came from those early mornings in my mum’s kitchen—patience and respect for your ingredients. Here are a few nuggets to bring your crab and shrimp stuffed salmon to life:

• Freshness is everything: Whenever possible, use fresh seafood. The difference in flavour is worth the effort, and it makes the stuffing sing.
• Don’t overstuff: It’s tempting to pile in the filling, but too much can cause the salmon to break apart during cooking. Aim for a balanced pocket.
• Keep the skin on: Baking the salmon skin-side down helps protect the delicate flesh and keeps it moist.
• Use a gentle hand with seasoning: Crab and shrimp are naturally sweet and delicate. Salt lightly and let the lemon and mustard do the heavy lifting.
• Practice knife care: A sharp, flexible filleting knife makes creating the pocket far easier. I remember my first clumsy attempts—lots of laughter and a few lost fillets!

Serving Suggestions and Pairings

This Crab and Shrimp Stuffed Salmon Recipe deserves a table full of simple, fresh sides that let the main event shine. My favourite accompaniments often remind me of lazy Sundays around the old cottage table, where everyone had their favourites but shared everything.

• Lightly buttered new potatoes tossed with fresh dill or parsley
• A crisp green salad with a lemon vinaigrette to echo the citrus in the stuffing
• Steamed asparagus or tender green beans, seasoned simply with salt and a drizzle of olive oil
• A chilled glass of dry white wine or a sparkling elderflower cordial for those who prefer non-alcoholic options

On occasion, I’ve paired this dish with a creamy leek and potato soup as a starter, paying homage to those cosy Devon evenings when the chill crept in early. The contrast of warm soup with the fresh, briny salmon is utterly comforting.

Storage and Reheating Tips

While this Crab and Shrimp Stuffed Salmon Recipe is best enjoyed fresh, life sometimes calls for leftovers. Here’s how I manage the extra fillets without losing that lovely texture and flavour:

• Allow the salmon to cool completely before storing in an airtight container.
• Keep refrigerated and consume within 1-2 days for best quality.
• To reheat, gently warm in a low oven (about 275°F/135°C) wrapped loosely in foil for 10-12 minutes. This helps avoid drying out the fish.
• Avoid microwaving if possible, as it tends to overcook the salmon and toughen the delicate seafood stuffing.

Personally, I find reheated stuffed salmon a bit of a luxury to save for lunch the next day, with a fresh salad on the side—comfort food that feels like a little gift from the night before.

Frequently Asked Questions

What are the main ingredients for Crab and Shrimp Stuffed Salmon Recipe?

The main ingredients for Crab and Shrimp Stuffed Salmon Recipe include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Crab and Shrimp Stuffed Salmon Recipe?

The total time to make Crab and Shrimp Stuffed Salmon Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Crab and Shrimp Stuffed Salmon Recipe ahead of time?

Yes, Crab and Shrimp Stuffed Salmon Recipe can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Crab and Shrimp Stuffed Salmon Recipe?

Crab and Shrimp Stuffed Salmon Recipe pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Crab and Shrimp Stuffed Salmon Recipe suitable for special diets?

Depending on the ingredients used, Crab and Shrimp Stuffed Salmon Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

There’s a certain magic in cooking that takes me back to those early mornings in Devon, whisking eggs and folding flour as if I were crafting memories rather than meals. This Crab and Shrimp Stuffed Salmon Recipe embodies that feeling—the kind of dish that’s as much about the story it tells as the taste it delivers. It’s a celebration of fresh ingredients, simple techniques, and the joy of sharing good food with those you love, even if the table is a bit too small and the chairs a little creaky.

So, whether you’re looking to impress a guest or simply treat yourself after a day spent wandering the coast, I hope this recipe brings a bit of warmth, a splash of sea breeze, and a whole lot of happiness to your kitchen.