Crab and Shrimp Stuffed Salmon


  • 2 Salmon Fillets (3 lbs. each)
  • 1/2 pound cooked Crabmeat, chopped
  • 1/2 pound raw Shrimp, cooked
  • 1/2 cup Butter, melted
  • 2 tbsp chopped Parsley
  • 1/2 cup Chicken Broth
  • 1/2 cup chopped Celery
  • 1/4 cup chopped Onion
  • 1/2-1 cup fine Bread Crumbs
  • Salt and Pepper to taste


  • Using a very sharp knife on the fillets, peel back the skin leaving 1/8 to 1/4 of an inch of meat attached to the skin. Set the skin aside.
  • Cut the remaining meat into 1-inch cubes. Place the cubes in a large mixing bowl. Mix remaining ingredients with the salmon cubes. Add more stock, if too dry.
  • Lay the reserved skin out flat. Mound the salmon mixture onto one half of the skin in an even thickness. Fold the other half of the skin over the filling.
  • Soak a piece of long cotton twine in a little cooking oil. Wrap it around the fish in several places and tie. Cover lightly with foil.
  • Bake at 325 degrees for 1 hour or more until done. Remove wrap before serving.
  • Serves 8-10

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