Crab Cake Stuffed Salmon

Salmon Marinade
Ingredients:
Juice of 1 lemon
1/4 cup olive oil
1-2 TBSP Big L's Cajun Seasoning

Method:

• Cut a pocket in the side of your salmon as shown in the picture.  Be careful not to cut through the end of the salmon pocket, as this will be where the crab cakes will be held.
  
• Mix lemon juice, olive oil and Big L's Cajun Seasoning in a small bowl.
• Gently massage the marinade into the salmon.  Be sure to apply marinate into the pocket where the crab cake will be stuffed.
• Set salmon aside, cover and allow to marinate for at least 1 hour. 

Big L's Crab Cakes
Ingredients:
8 oz. .Jumbo lump crab meat
1 Egg, beaten
1 tsp. Worcestershire sauce
1/2 tsp. Big L's Honey Mustard Seasoning
1 Tbsp. Mayonnaise
1 tsp. Big L's Blends Adobo Seasoning
1/2 tsp. Lemon Juice
1 1/2 tsp melted butter, cooled.
1/2 tsp fresh parsley, minced
1/4 Cup Panko breadcrumbs
1/2 tsp. Big L's Blends Cajun Seasoning

Method:

• Mix all ingredients together with the exception of crab meat. 
• Gently and slowly fold previously combined ingredients into the crab meat. Folding gently will ensure the crab meat remains intact and does not completely flake apart during the mixing process.
• Cover & refrigerate the crab cake mixture for at least 30 minutes. This will allow the mixture to firm up so your crab cakes do not fall apart during the cooking process.
• Portion your crab cakes using a 1/2 cup measuring cup.
• Scoop crab cake mixture into measuring cup,  place individual cakes on a baking sheet, set aside.
  

Crab Cake Stuffed Salmon:
Method:

• Stuff each salmon pocket with 1 previously prepared crab cake.
• Arrange the stuffed crab cakes on a non-stick baking sheet, or baking sheet lines with parchment paper.  This will ensure the salmon does not stick during the cooking process. 
• Cook at 425 degrees Fahrenheit for 20 minutes.
  
• Remove from oven and allow to rest for 5-10 minutes before serving.