• Preheat your oven or grill to 400 degrees.
• In a small pan over medium heat, add 1 tablespoon of butter, shallot, bell peppers, and mushrooms. Sauté until soft about 5 minutes.
• Add garlic. Cook for a minute then add your butter crackers. Toast for another 2-3 minutes. Move to a bowl to cool down.
• Add lemon, mayo, seasonings, and crab to the mixture. Combined.
• Place your salmon on a sheet pan. Cut an opening in the middle of your salmon but do not cut all the way through the bottom or to the edge. You want to create a pouch for the stuffing.
• Pour the olive oil over the salmon and rub it in. Add all the ingredients to a small bowl and combined, then sprinkle over salmon.
• Stuff each salmon with ¼ of the stuffing.
• Place in a preheated oven for 16-18 minutes or until you reach an internal temperature of 130-140.
• Squeeze a ½ of lemon over your salmon.

Cajun Cream Sauce

• In a pan over medium heat, add your butter and shallots. Cook for 3-4 minutes.
• Add your seasonings and heavy cream. Bring to a simmer.
• Pour over salmon.
• This goes great over some wild or white rice and some roasted asparagus.