Stuffed salmon with crab and rice

Mix some of the rice, crab, onions and Lawry's seasoning. Add some wine, about 1/2 cup. Add parmesan cheese and mix. Coat bottom of a large baking pan with edges with olive oil.

Slice a strip of salmon, about 1 1/2 in by 4-5 inches. Seasoned with salt on both sides.

Roll the fish to form a circle and put a handful of stuffing in the center of the circle. Continue slicing fish and filling with stuffing until pan is full. Pour remaining butter or oil over top. Sprinkle with Swiss cheese. Cover with aluminum foil.

Bake 350 for 45-60 minutes. When salmon flakes with fork.