Preheat oven to 350°F. Line baking sheet with parchment paper.

Pat 4 salmon fillets completely dry with paper towels. Cut a deep horizontal slit into center of each fillet to form a pocket, being careful not to cut all the way through. Sprinkle a pinch of salt inside each pocket. Season outside of each fillet with salt and black pepper.

In medium mixing bowl, combine 3 ounces softened cream cheese, 2 tablespoons mayonnaise, 1 egg, ½ cup crushed Ritz crackers, 1 very finely minced small shallot, 2 minced garlic cloves, 1 teaspoon Old Bay seasoning, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped parsley. Stir until well combined.

Add 8 ounces lump crab meat to bowl. Using rubber spatula, fold gently until just combined, keeping crab lumps as intact as possible.

Divide crab filling evenly among 4 fillets, generously stuffing each pocket and mounding slightly on top. Secure each fillet with 1 to 2 toothpicks to hold filling in place.

Place stuffed fillets on prepared baking sheet. Drizzle each lightly with olive oil and place ½ teaspoon butter on top of each fillet.

Bake 14 to 18 minutes until salmon reaches an internal temperature of 120 to 125°F on an instant-read thermometer. Remove from oven, remove all toothpicks, and let rest 5 minutes before serving.

While salmon bakes, melt 4 tablespoons butter in small saucepan over medium heat. Add 1 minced small shallot and cook, stirring, 1 to 2 minutes until softened.

Add ¼ cup dry white wine and simmer about 2 minutes until slightly reduced. Stir in 2 tablespoons lemon juice and a pinch of salt. Remove from heat and stir in 1 tablespoon chopped parsley.

Spoon lemon butter sauce generously over rested salmon fillets and serve immediately.