Go Back
–+ servings
Plated crab and shrimp stuffed salmon.

Crab and Shrimp Stuffed Salmon

Crab and shrimp stuffed salmon is an easy and unique method for a fancy date-nite dinner. The filling is made with crab, tiny shrimp, fresh herbs, soda cracker crumbsm seasoning and Gruyere cheese.
4.84 from 12 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 2 Servings
Calories: 800kcal
Author: Pat Nyswonger

Ingredients

  • 2 thick salmon fillets about 8 oz. each
  • ¼ cup fresh crabmeat
  • ¼ cup cooked small shrimp
  • 2 garlic cloves grated or minced
  • ⅓ cup crushed soda crackers
  • ½ cup grated Gruyere cheese about 1-½ oz. chunk
  • ⅓ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 1 teaspoon Old Bay seasoning divided
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil divided
  • ¼ cup mayonnaise
  • 2 tablespoons chopped parsley for garnish
  • Dill sprigs for garnish

Instructions

  • Heat the oven to 400°F.
  • Pat the salmon fillets dry with paper towels then place on a cutting board. Cut a slit in each fillet beginning and ending about ½-inch from each end. Set aside while preparing the filling.
  • Place crabmeat, shrimp, garlic, cracker crumbs, cheese, fresh herbs and ¾ teaspoon of the Old Bay seasoning in a dish. Drizzle with the lemon juice and 1 tablespoon of olive oil.  Toss to combine.
  • Stir in ¼ of the mayonnaise until the the ingredients hold together.
  • Spread the salmon slits open and pack filling into the slits, piling any extra filling on top.  
  • Place the stuffed fillets in the baking dish and brush the tops with the remaining olive oil and  dust with the remaining Old Bay Seasoning.
  • Transfer the dish to the oven and bake for 15 to 17 minutes and the filling is hot and bubbly.  You should see some of the cheese melting out of the filling.  
  • Remove from the oven and allow to rest for 5 minutes before serving.

Notes

  • The thickness of the salmon is important in order to stuff the fillets. We chose wild Alaska King salmon because of its 1-1/4-inch thickness. A budget-minded suggestion would be to use 2 thn fillets such as sockeye of 3-4 oz. each, remove the skin from the fillet to be on top and place the stuffing sandwiching the two fillets together with toothpicks.
  • We used fresh Dungeness crabmeat but you can also use a canned crabmeat.
  • Panko bread crumbs is another option for the soda crackers.
  • Use any sort of cheese that melts, such as mozzarella, fontina or gouda.
  • The amount of mayonnaise may be adjusted, use just enough to make the filing adhere together.

Nutrition

Serving: 1 | Calories: 800kcal | Carbohydrates: 11g | Protein: 46g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 44g | Cholesterol: 181mg | Sodium: 1175mg | Fiber: 1g | Sugar: 1g