Crab stuffed salmon

4 ounces crab meat

2 Tablespoons bread crumbs

2 celery ribs, trimmed and finely diced

½ white onion, finely diced

1 ounce cream cheese

4 salmon fillets (8 ounces each)

Salt & pepper

1 stick (8 tablespoons) butter

2 tablespoons fresh lemon juice

Prepare a hot grill. Heat oven to 350 degrees.

In a medium bowl, combine crab, bread crumbs, celery, onion and cream cheese. Set aside.

Butterfly the salmon fillets and season with salt and pepper. Grill open fillets for 2 minutes on one side, rotating once to create cross-hatch marks. Transfer fillets to oven-safe dish and place one-fourth of crab mixture on one side of each fillet. Fold salmon over and place in oven for 6-8 minutes, watching carefully so fish does not dry out.

While fish bakes, melt butter in a small pan or microwave-safe bowl and swirl in lemon juice.

Serving suggestions: Mound mashed potatoes in middle of four plates, top with sautéed spinach and salmon. Arrange mixed vegetables around edge of plate. Drizzle lemon butter over all.

Serves four.