Combine cream cheese, egg, creme fraiche (or mayonnaise), chopped garlic cloves, chopped parsley, and Old Bay in a medium bowl, then stir until very well mixed. Add crab meat and cracker crumbs (or Panko), then use a spatula to fold until just combined.
Pat each salmon filet lightly with a paper towel to dry on both sides. You should leave about ½-¾” on either side of the cut. Season salmon filets.
Divide the mixture evenly between salmon filets, stuff the crab mixture into each salmon pocket. Place each crab stuffed salmon filet onto the prepared baking sheet. Cook until salmon reaches an internal temperature of (medium-rare).
Serve immediately with lemon wedges! Enjoy as is or serve with lemon beurre blanc.