Directions

1. Preheat oven to 400. Combine rice, crab, cream cheese, butter, garlic, basil, oregano, thyme, rosemary, and celery seed in a large mixing bowl.
2. Cut each salmon fillet in half horizontally to create a small pocket. Do not cut all the the way through, but leave ½ inch uncut on opposite side. Fill with the stuffing mixture and secure with toothpicks to prevent spillage.
3. Place salmon fillets on greased baking sheets. Brush top with oil then sprinkle dill weed and salt. Bake 18-22 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.