Aggggh. We didn’t get a salmon season here on the Northern California coast this year. So, I didn’t get out to the harbor for our annual salmon filleting. There’s no more stockpiles of salmon in the deep freeze. And, of course, I’m craving some crab stuffed salmon and salmon chowder (recipe coming).

This recipe for crab stuffed salmon is a Southern dish right down to the Ritz crackers. I wonder which came first: Ritz hotel or crackers. Anyway, I’m looking forward to April when we can get another big beauty and fill our freezer again. In the meantime, we’ll have to get salmon from the grocer.

• 4 salmon fillets that are at least 1.5” thick, slit cut lengthwise down the middle 1” from either side
• 8 oz lump meat crab
• 10 Ritz crackers
• 2 tsp Old Bay Seasoning, divided
• 10 sprigs of fresh parsley, leaves picked and minced
• 1/2 lemon for juice
• 2 TBSP mayonnaise
• 1 TBSP Dijon mustard
• Pepper to taste

Preheat oven to 350 degrees.

Line baking sheet with parchment and lay out salmon on top. Season with 1 tsp Old Bay and a drizzle of olive oil.

Ina medium bowl, add lemon juice, mayonnaise, mustard and 1 tsp Old Bay. Mix. Fold in parsley, crab and crushed Ritz crackers. I just used my hands to crush them.

Stuff the crab mix into the salmon pockets (about 1/2 cup each).

Bake until salmon registers 120 degrees.

Serve with your favorite veggies.