PREPARE CUCUMBERS: Cut off ends. Peel & Cut Cucumber in half. Remove Seeds. Then Cut each half into thirds. (about 1-2 inches long depending on size of cucumbers) Set on a foil covered tray and place in the refrigerator until ready to stuff.
1.) Preheat oven to 375 degrees. Thaw Salmon fillets & place on broiler pan.
2.) Season Salmon with Black Pepper, Crushed Red Pepper Flakes. Spread 1 TBSP of Butter per Fillet. Cut Lemon, place 2 slices on each Fillet. Cook for about 7 minutes or until Salmon flakes apart.
3.) Soften Cream Cheese either by allowing it to sit out or via microwave. Divide in half and place each half in 2 separate bowls.
4.) Add Crab Meat to one bowl along with the Jalapeno Pepper. Mix well with fork.
5.) Remove Salmon from oven when done. Allow time to cool. Remove skin from fillets & place lemon slices aside. Add Salmon to the other bowl. Mix with the Cream Cheese, Fresh Oregano, & squeeze extra lemon juice into mixture.
6.) Stuff the Cucumber boats with the fillings. (Optional: top with Shredded Cheddar Cheese) Place in the fridge until ready to eat.
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