• Make the crab filling. In a mixing bowl, combine the crab, shallot, ritz crackers, mayo, old bay, lemon zest, dijon, and chopped parsley. Use a rubber spatula to fold everything together until it’s well mixed. Season with kosher salt and freshly cracked pepper. Set aside.
• Make the old bay butter. Melt the salted butter in a small saucepan until the butter is foamy. Add the old bay, grated garlic, and lemon zest and stir well. Cook for 1 minute, then remove the butter from the heat.
• Prep the salmon. Line a baking sheet with parchment paper. Pat the salmon filets dry and season them on both sides with salt and pepper. Place them evenly spaced on the prepared baking sheet. Use a sharp knife to cut a slit across the top of each filet lengthwise to create a pocket (don’t slice all the way through the salmon).
• Preheat an oven to 425°F.
• Stuff the salmon. Divide the crab into 4 portions and stuff each salmon filet with the crab mixture, mounding it on top. Use half of the old bay butter to liberally brush the top of each salmon filet.
• Bake. Bake the salmon for 16-20 minutes (depending on size of salmon filets used), until the salmon is opaque and the crab is warmed through, with an internal temperature of 145°F. Remove from the oven and drizzle with the rest of the old bay butter. Squeeze with fresh lemon before serving.

Storage Instructions

• Leftover crab-stuffed salmon can be stored in the fridge in an airtight container for 2 days. Rewarm in an air fryer or in a 400°f oven for 10 minutes or so.

  The salmon is best enjoyed fresh, however, and may be a little dry upon reheating.