Let’s be honest—seafood isn’t usually the first comfort food that comes to mind on a keto diet. But that’s about to change with this Keto Crab and Shrimp Stuffed Salmon. This dish not only fits perfectly within your keto macros but also elevates your dinner with rich, buttery salmon generously filled with a creamy, savory stuffing. It’s like enjoying a gourmet restaurant experience at home, without the white tablecloth or expensive price tag. Whether it’s a simple Tuesday night or a special date night, this recipe brings impressive flavor without compromising your carb count.
Why This Keto Recipe Shines
Salmon is a keto superstar, packed with heart-healthy fats, quality protein, and incredible flavor. Combine it with a luxurious filling of crab, shrimp, and cream cheese, and you get a meal that’s indulgent but never heavy, rich yet low in carbs. Plus, it comes together fast—no breadcrumbs, no fuss. Just pure, vibrant seafood taste and enough healthy fats to keep you comfortably in ketosis.
Key Ingredients That Make a Difference
- Salmon Fillets: Choose fresh, center-cut fillets if possible. They’re thick enough to hold the stuffing and bursting with omega-3s and satisfying fats that keto fans love.
- Crab Meat: Lump crab meat is ideal—sweet, flaky, and rich in lean protein. If you’re in a pinch, canned crab works too—just drain it well and check the salt.
- Shrimp: Chopped shrimp adds a delightful texture and flavor boost to the stuffing. Use peeled and deveined shrimp, cooked or raw (they’ll finish cooking in the oven).
- Cream Cheese: Softened cream cheese binds the stuffing into a creamy, decadent mixture—no breadcrumbs needed here.
- Fresh Herbs and Zest: Dill, parsley, and lemon zest brighten the dish and balance the richness perfectly.
Flavor Profile
Each bite delivers a harmonious blend of flaky, buttery salmon surrounding a silky, ocean-fresh stuffing. The creamy texture paired with sweet crab and tender shrimp makes this filling luxurious yet light. Fresh herbs and a hint of lemon zest add a vibrant contrast, ensuring no carb heaviness typical of traditional stuffings. It feels fancy without the kitchen cleanup hassle.
Pro Tips for Perfect Keto Stuffed Salmon
- Use Room Temperature Cream Cheese: This helps blend the filling smoothly and makes stuffing effortless.
- Create a Salmon Pocket: Cut a slit about three-quarters down the fillet to form a pocket without cutting all the way through. Gently spoon in the filling without overstuffing.
- Secure with Toothpicks or Twine: This keeps your filling in place and prevents it from falling out while cooking.
- Cook Just Right: Bake at 375°F for 15–20 minutes, depending on fillet thickness. The salmon should be tender and the filling warm and bubbly.
Handling Leftovers and Meal Prep
- Prep Ahead: Make your filling up to 24 hours in advance—the flavors deepen beautifully when chilled overnight.
- Storage: Keep leftovers in an airtight container in the fridge and consume within 1–2 days for best freshness.
- Reheat Gently: Warm leftovers in the oven at 275°F for 10–15 minutes to preserve texture and flavor better than the microwave.
Serving Suggestions
- Weeknight Meals: Pair with sautéed green beans, roasted cauliflower, or a crisp cucumber salad for a straightforward yet satisfying dinner.
- Date Night: Serve alongside a glass of crisp white wine like Pinot Grigio or Chardonnay to elevate the experience.
- Dinner Parties: Impress guests with a lemony arugula salad and charred asparagus for a sophisticated spread.
Whether you’re aiming to impress or just craving a special keto meal, this Crab and Shrimp Stuffed Salmon delivers a flavor-packed, satisfying dish that’s surprisingly easy to make and keeps your keto lifestyle on track.
Crab and Shrimp Stuffed Salmon
The Keto Crab and Shrimp Stuffed Salmon is a rich yet light dish featuring buttery baked salmon fillets filled with a creamy, savory mixture of lump crab meat, chopped shrimp, and cream cheese brightened with fresh herbs and lemon zest. Baked at 375°F until the salmon is tender and the stuffing is warm and bubbly, this recipe delivers a silky, ocean-fresh center wrapped in flaky salmon for an indulgent, restaurant-quality meal that stays low in carbs and perfectly fits a keto lifestyle.
Servings 4 servings
Calories 520kcal
Equipment
- baking sheet
- Parchment Paper
- Mixing bowl
- Cutting board
- Chef’s knife
- measuring cups and spoons
- toothpicks or kitchen twine
Ingredients
For the salmon
- 4 center-cut salmon fillets, skin-on, about 6 ounces each
- 2 tablespoons olive oil for brushing salmon
- 1 teaspoon fine sea salt divided between both sides of salmon
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika or sweet paprika
For the crab and shrimp stuffing
- 8 ounces cream cheese, softened full-fat, brick style
- 1/4 cup mayonnaise sugar-free, full-fat
- 1/4 cup grated Parmesan cheese preferably freshly grated
- 6 ounces lump crab meat picked over for shells, well drained if canned
- 4 ounces raw shrimp, peeled and deveined chopped into small pieces
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon zest from about 1 lemon
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes optional, for gentle heat
- 1/8 teaspoon fine sea salt to season the filling, or to taste
For finishing
- 1 tablespoon unsalted butter, melted for brushing tops before baking
- 2 teaspoons lemon juice freshly squeezed, for drizzling after baking
- lemon wedges and extra chopped herbs for serving, optional
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
- Brush the tops and sides of the salmon fillets with olive oil, then season evenly with the salt, black pepper, and smoked paprika.
- Using a sharp knife, carefully cut a slit lengthwise down the center of each fillet to create a pocket, stopping about three-quarters of the way through without cutting to the skin.
- Add the softened cream cheese, mayonnaise, and grated Parmesan to a mixing bowl and stir until smooth and well combined.
- Fold the lump crab meat and chopped raw shrimp into the cream cheese mixture until evenly distributed, taking care not to break up the crab too much.
- Stir the parsley, dill, lemon zest, minced garlic, onion powder, red pepper flakes, and salt into the seafood mixture until the stuffing is well seasoned and cohesive.
- Spoon the stuffing into the pockets in each salmon fillet, dividing it evenly and gently pressing it in so it is mounded but not spilling over excessively.
- Secure the edges of each filled fillet with toothpicks or wrap gently with short lengths of kitchen twine if needed to hold the stuffing in place while baking.
- Brush the tops of the stuffed salmon with melted butter and place the baking sheet on the center rack of the preheated oven.
- Bake for 15 to 20 minutes, or until the salmon is just opaque and flakes easily with a fork and the stuffing is hot and slightly bubbly around the edges.
- Remove the baking sheet from the oven, drizzle the stuffed salmon with lemon juice, tent loosely with foil, and let rest for 3 to 5 minutes to allow the juices to settle.
- Garnish with additional chopped herbs and serve the crab and shrimp stuffed salmon hot with lemon wedges alongside low-carb vegetables of choice.
Notes
For best texture, allow the cream cheese to come fully to room temperature before mixing the stuffing so it combines smoothly without lumps. The stuffing can be prepared up to 24 hours ahead and refrigerated in an airtight container, then brought slightly toward room temperature before filling the salmon. If your salmon fillets are very thick, lean toward the longer end of the baking time or add a few extra minutes, checking frequently to avoid overcooking. Leftover stuffed salmon keeps well in the refrigerator for up to 2 days and is best reheated gently in a 275°F oven until warmed through to preserve moisture and prevent the seafood from becoming rubbery.
Nutrition
Calories: 520kcal | Carbohydrates: 4g | Protein: 38g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 185mg | Sodium: 730mg | Sugar: 2g
