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SAVE my CRAB STUFFED SALMON ROUNDS! Full recipe below. This is THE perfect dinner party dish because it is so impressive, and it can be prepped the night before! Ingredients 4 salmon steaks, deboned* 1½ tsp salt 1 tsp paprika 1tsp onion powder 1 tsp Aleppo or crushed red pepper 1 tsp garlic powder 1 tsp onion powder 1 egg 2 tbsp lemon juice ¼ cup butter, melted 1/4 cup bread crumbs 3 tbsp parsley 1/2 cup frozen spinach, thawed & drained of excess moisture 8 ounces crab meat Preheat oven to 400°F PREPARE THE SALMON. *Ask your fishmonger to remove the salmon’s rib bones, backbones, and pin bones. Use a sharp knife to carefully separate the skin from one of the belly flaps, leaving the skin attached. MIX THE SEASONING. In a small bowl, combine the salt, paprika, Aleppo pepper, garlic powder, and onion powder. Use half the mixture to season the salmon steaks. MAKE THE CRAB MIXTURE. In a medium-sized bowl, mix the egg, remaining seasoning, lemon juice, and 2 tablespoons of melted butter. Then add breadcrumbs, parsley, spinach, and crab meat, and gently mix once again. STUFF THE SALMON ROUND. Press about 1 tablespoon of the crab mixture onto the belly flap with the skin still attached as shown. Curl the other belly flap towards the center. Wrap the flap with the crab mixture so that it hugs the other flap, and then close the round by wrapping the detached skin as shown. Wind a 20-inch piece of twine around each steak round and tie a double not to hold the round closed while it cooks. Fill the center of each round with a few teaspoons of crab meat. Top each round with a scoop of crabmeat. BAKE THE ROUNDS. Place the rounds on a parchment-lined baking sheet and bake for 15-17 minutes, depending on how you like your salmon cooked. Before serving, remove the twine and top with the remaining melted butter.