Preheat the oven to 375 degrees. Butter a small casserole dish.
Cut a slit down the middle of the salmon without going all the way through and leaving about 1 inch or a space on each end. You just want a pocket to fill with the crab mixture. Brush them with olive oil and lightly season with salt and pepper.
In a bowl add your mayonnaise and the seasonings. Add the crushed crackers, Combine. Add the crab mixing briefly with a fork to keep it light.
Divide the crab mixture and with your hands lightly form a ball like patty not compacting, leaving the crab mixture loose. Place in the pocket of the salmon. Place in the oven and bake for about 15-18 minutes.
Meanwhile, melt the butter. Add the garlic and cook stirring until aromatic. Add the lemon juice and remove from the heat. Set aside to brush on the salmon when done.
Crab should start to brown some on top and the salmon should be a little firm, yet a little flaky, but definitely not dry and overcooked. I just check it after about 10 minutes to see where it is. I like salmon medium to medium rare. If you think the salmon is done yet the crab is not browned on top, turn the broiler on and just lightly brown. Remove from the oven and pour the butter mixture on each piece of salmon. Enjoy!
