I know I say this all the time, but this might be one of the best things I’ve made in a long time! This is literally seafood heaven- jumbo lump crab and shrimp, all stuffed in a delicious filet of salmon. You can’t go wrong! This was super fun and pretty easy to make. I even made a a step by step video to upload to my Youtube channel soon, but in the meantime, head over to my Instagram, Cup of Consuella, to check it out. Ready for the recipe? Keep reading!

Xo, Consuella ♥


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Crab & Shrimp Stuffed Salmon
  1. Pre-heat oven to 350 degrees. Mince garlic, and chop up parsley and green onions. Season shrimp with salt and pepper and set aside.
  2. In a pan over medium high heat, add one tbsp of butter. Once melted, add in minced garlic and 1 tsp of paprika. Let cook for about 30 seconds, mixing so that the garlic doesn't burn. Add shrimp and par cook for about 3 minutes, or until shrimp is browned. Remove from pan and set aside.
  3. In a large bowl, start preparing the stuffing. Add cream cheese, fresh parsley, green onions, and lemon juice. Mix gently to soften the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings (minus Old Bay). Mix gently until everything is combined. Do not over mix.
  4. In an oven safe pan, season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet from corner to corner. Place the other salmon filet on top. Be sure to reserve some stuffing to go on top of the salmon, mid cook. Place a tbsp of butter on the salmon and bake for 15 minutes. Remove the salmon from the oven, place some more stuffing on top and broil for 5 minutes.
  5. Top with fresh parsley. Serve salmon with a side of vegetables, rice, or mashed potatoes and enjoy!
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Omg, seeing this made me want to get back in the kitchen. I’ll definitely be purchasing your cookbook. I’m so excited! Thanks for sharing your recipe.


is this gluten free?


Girllll I made this bad boy, only thing I did differently was drop that salmon on a cedar plank and smoked it on the top rack of the grill. I went ahead and put the stuffing on because I wasn’t gonna have time to broil but mannnn oh mannnn. This recipe is fireeeee!!!!!! Speciality dish for Christmas on the way!!
Thank you

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