Drain the crab meat.
In a mixing bowl, mix crab meat, egg white, lemon juice, onion powder, minced garlic, salt & pepper.
Chop the dill and mix half of it into the crab meat. The other half is for garnishing.
Place in the refrigerator for minimum 30 min.
Preheat the oven to 400 F.
Cut the salmon into a thin fillet.
Mix the crab mixture together and spread evenly over the piece of salmon.
Carefully roll the salmon piece into a roulade and secure with trussing needles or thread.
Cut the roll into 4 evenly sized pieces and place on a baking sheet.
Bake for 18 minutes and serve immediately.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.