Seafood Stuffers - A How-To Guide

You’re out at one of your favorite seafood restaurants. The menu is mouthwatering. All of the items seem ultra-appetizing; grilled fish, broiled buttery shellfish…and what is that tasty menu item? …Crab stuffed mushrooms?! Crab stuffed Salmon?! CRAB STUFFED CLAMS!!!

Restaurants are notorious for making their menu items seem mega complicated (that’s how we keep you coming back), as well as scrumptious. What if I was to tell you that it is incredibly easy to make your own stuffed seafood creations…at home!? …That are just as tasty as the restaurant’s menu indicates! I gotcha covered my friend. Here we’ll talk about the best types of seafood for stuffing and the best cooking methods to accomplish the deed. Your loved ones will think that you’ve taken a fancy cooking class after constructing and serving these tasty seafood stuffers.

The insider tip…I’ll let you in on a little insider chef hack. The best seafood stuffing ingredient is crab cakes. What’s even better is that Cameron’s Seafood takes all of the hard work of mixing and making up your own crab cakes out of your hands-a big time saving step! Not to mention their classic recipe is delicious, fresh and spot on with traditional flavor (as a Marylander, who’s obsessed with crab cakes, I can vouch).

Each of these stuffer-how-to’s uses Cameron’s Seafood Jumbo Lump Crab Cakes as the stuffing base. The result is tender, flavorful, restaurant quality stuffed seafood.

Let’s get this stuffing show on the road, shall we….


Shellfish Stuffers

Best Shellfish: Steamed Lobster, Lobster Tails, Clams and Fresh Shrimp 

How to cook…

These stuffed shellfish suggestions are best baked. Preheat your oven to 400°F. Split your lobsters (tails and whole steamed lobsters) length-wise or remove the top shell from your clams or peel and split your shrimp (down the back so their sit flat on the baking sheet with their little tails in the air). Arrange your seafood on a baking sheet and top the exposed meat with crab cake mix.

For the whole lobster 4 ounces (about half of the container) will fill one side.

For the clams 1 heaping tablespoons of crab cake mix will fill the shell

For the shrimp 2 heaping tablespoons will make a great topper.

Brush the tops (any exposed stuffing or meat) with melted butter and bake until crab cake mix is golden brown and the seafood is thoroughly cooked (your instant read thermometer should read 145°F).

Lobster should take approx. 12-15 minutes, clams 5-8 minutes and shrimp 10-12 minutes.

Serve with a little squeeze of lemon and some additional melted butter and your crab stuffed lobster, shrimp, or clams are ready to eat.


Fish Stuffers

Best Fish: Salmon Fillet, Rockfish, Rainbow Trout and Tilapia

How to cook…

There are two rules of thought between our fish, those that are thick enough to slice and stuff and those thin enough to stuff and roll.

The salmon and rockfish fall into the ‘thick enough’ category. Simply set your fillets on a cutting board, make a deep split down the center of the fillet (being careful as to not go all the way through the fillet) and gently pressing on either end (pressing towards the center) so the split gapes open. Stuff these with about 1/2 cup of crab cake mix.

For the trout and the tilapia, lay out the thin fillets on a cutting board. Place 1/2 cup of crab cake mix in the center and roll the fillet around the mix. Secure the seam with a toothpick.

Place your stuffed fillets on a baking sheet and place in a 400°F oven. Brush each with a little nit of melted butter and bake until crab cake mix is golden brown and the seafood is thoroughly cooked (your instant read thermometer should read 145°F).

Each method (thick or thin) should take about 10-12 minutes to cook.

Serve your crab stuffed fish with a little squeeze of lemon and some additional melted butter.


Veggie Stuffers 

Best Veggies: Mushrooms (little buttons or big portobellos), Bell Peppers and Avocados 

How to cook…

Preheat your oven to 400°F. Split your peppers (length-wise) and avocados (be sure to remove the pit). Stuff these veggies with (including your portobellos) with 3/4-1cup of the crab cake mix. Stuff your mushrooms with 1 tablespoon to 1/2 tablespoon of crab cake mix, depending on their size.

Arrange your veggies on a baking sheet, brush with melted butter and bake until crab cake mix is golden brown (your instant read thermometer should read 145°F).

Bake the stuffed avocados, portobellos and peppers for 12-15 minutes, bake little mushrooms for only 5-8 minutes. Your veggies should be tender (peppers and mushrooms).


Buy Seafood Online

All of the seafood listed in these seafood stuffing how-to’s are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need when meal planning and prepping.

We’d love to see how you stuff with Cameron’s Seafood-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseaf

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

Shop This Post


10% Off
15% Off
FREE Bushel
5% Off
No Luck Today
7% Off
So Close
20% Off
3% Off
Spin To Win!
Enter your name and email and press the button below and let the wheel decide your chance to win a prize! 
Only one (1) spin allowed per user.  Coupons expire in 12 hours and can only be redeemed online.

Pin It on Pinterest

Share This

Share this post with your friends!

Enter your info to see if we serve your area

You have Successfully Subscribed!

Your Cart