How do you make shrimp stuffed salmon without cream cheese?

You can easily make shrimp stuffed salmon without cream cheese by using a mixture of mayo, Dijon mustard, breadcrumbs, and herbs. This creates a creamy texture without the heaviness. The shrimp adds protein and texture, while lemon and parsley brighten the flavor.

Can you bake stuffed salmon with crabmeat and shrimp?

Absolutely. Baking is the most foolproof way to cook salmon stuffed with crab and shrimp. Bake at 375°F for 16–20 minutes depending on the fillet's thickness. The seafood stays moist, and the stuffing warms through perfectly without drying out the fish.

What’s the best recipe for crab and scallop stuffed salmon?

For a crab and scallop version, substitute chopped scallops for shrimp in the same stuffing base. Be sure to dry the scallops well before mixing. Their natural sweetness pairs beautifully with crab and adds a luxurious feel.

What sides go well with crab stuffed salmon?

The best sides include roasted asparagus, lemon herb rice, garlic mashed potatoes, and citrus-dressed salads. Choose fresh, simple pairings that contrast the richness of the stuffed salmon. Dinner rolls are perfect for soaking up leftover sauce.

Crab and Shrimp Stuffed Salmon

Name: Crab and Shrimp Stuffed Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Seafood
Ingredients: 2 thick salmon fillets (skin-on, center-cut); ½ cup cooked shrimp, chopped; ½ cup lump crabmeat; 1½ tbsp mayo; 1 tsp Dijon mustard; 2 tbsp panko breadcrumbs; 1 tbsp lemon juice; ½ tsp lemon zest; 1 garlic clove, minced; 1 tbsp chopped parsley; Salt and pepper to taste; Olive oil for drizzling

Description

A rich, buttery stuffed salmon filled with crab, shrimp, lemon, and herbs. A perfect seafood dinner that looks fancy but is surprisingly easy to make.

Ingredients

Scale

2 thick salmon fillets (skin-on, center-cut)

½ cup cooked shrimp, chopped

½ cup lump crabmeat

1½ tbsp mayo

1 tsp Dijon mustard

2 tbsp panko breadcrumbs

1 tbsp lemon juice

½ tsp lemon zest

1 garlic clove, minced

1 tbsp chopped parsley

Salt and pepper to taste

Olive oil for drizzling

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Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment.

2. In a bowl, mix shrimp, crab, mayo, mustard, breadcrumbs, lemon juice/zest, garlic, parsley, salt and pepper.

3. Slice a deep pocket into the thickest part of each salmon fillet. Season with salt, pepper, and olive oil.

4. Stuff each pocket with seafood mixture. Press gently to hold in place.

5. Place fillets on baking sheet. Bake for 16–20 minutes or until salmon flakes and stuffing is hot.

6. Serve with lemon wedges and your favorite side.

Notes

Make sure seafood is well-drained. You can substitute shrimp with scallops or add spinach to the mix. Great with roasted asparagus or lemon rice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Seafood

Nutrition

Serving Size: 1 stuffed fillet
Calories: 320
Sugar: 0g
Sodium: 480mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 29g
Cholesterol: 100mg