• Preheat oven to 375 degrees.
• In a small pan, steam shrimp for 1 minute. No need to cook longer because they will cook in the oven. Once shrimp has cooled, cut into bite size pieces.
• In a small or medium bowl, add mayo, dijon mustard, lemon juice, Old Bay, black pepper and garlic powder. Whisk together, then stir in bread crumbs. Stir in crab meat, shrimp and green onions. Mix until every thing is thoroughly combined.
• In a small bowl or measuring cup, add olive oil, sea salt, tsp. of black pepper, tsp. of garlic powder, tsp. dried parsley and tsp. of onion powder. Stir well.
• Cut a slit in the top of each salmon filet from one end to the other. Using a pastry brush, brush each piece of salmon with olive oil mixture until well coated. Using a spoon, stuffed crab and shrimp mixture into each piece of salmon.
• Line a baking sheet with aluminum foil. Spray with non-stick spray, and add each piece of salmon to baking sheet. Bake in preheated oven for 25 minutes.
• After 20 minute mark, turn oven up to broil. Broil salmon, for 1 minute, or until brown on top. Remove from oven and serve topped with parmesan cream sauce.

Parmesan Cream Sauce

• In a 10 in skillet, heat butter over medium low heat. When butter is melted, whisk flour, and whisk until a creamy mixture.
• Slowly whisk in half & half. Bring to a simmer, then add salt, garlic powder, onion powder and black pepper. Simmer for 5 minutes, whisking occasionally to keep from thickening too much. If mixture is too thick, add more half & half until desired consistency is reached.
• Stir in parmesan cheese, and whisk until melted. Taste and add more salt if needed. Serve on top of stuffed salmon.