Lump Crabmeat Stuffed Salmon | Charlotte Fashion Plate

Ingredients

• 2, 6-ounce salmon filets, skin-off
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish
• Lemon wedges, for serving
• 8-ounces jumbo lump crabmeat, drained
• 2 tablespoons mayo
• 1 tablespoon stoneground mustard
• 2 tablespoons seasoned breadcrumbs
• 2 teaspoons Old Bay seasoning
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup white wine or chicken stock
• 1 teaspoon spicy mustard
• 2 teaspoons Cajun seasoning
• 1 cup heavy whipping cream
• 2 teaspoons lemon juice