Crab Stuffed Salmon

• 4 Salmon filets
• 8 oz crabmeat drained
• 4 oz cream cheese softened
• 1 egg whisked
• 1 tbsp mayo
• olive oil
• 1/2 cup spinach
• 1 clove garlic minced fine
• 1 tbsp onion diced fine
• 1 tbsp roasted peppers minced
• 1/2 cup shredded Parmesan or Mozzarella cheese
• 1 1/2 tsp Cooking with Greens Spicy Seafood blend
• 4 tbsp cornbread crumbled
• 1 tbsp Cooking with Greens Creole blend
• parchment paper

Preheat oven to 400 degrees. In a small pan, add garlic and onion with a tsp of olive oil until transluscent. Add in spinach until wilted. Remove from heat and cool. Squeeze out excess liquid. In a bowl, whisk together cream cheese, mayo, egg and Seafood blend. Fold in spinach mixture, peppers, shredded cheese and crabmeat. Fold in half cornbread crumbles. Rub Salmon down on both sides with olive oil. Coat with Creole blend and place  salmon filets on parchment paper lined baking pan. Make a slight slit in the middle of the salmon filet lenghthwise and place crab filling atop salmon filet and in crevice. Sprinkle remaining cornbread crumbles atop filet. Bake from 16 to 19 minutes, depending on filet sizes and serve