Cedar-Planked Salmon With Crab And Citrus Beurre Blanc

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4 pieces wild salmon fillet (6 to 8 oz. each and at least 2 in. wide)

1 tablespoon olive oil

2 tablespoons paprika-based BBQ rub

1 tablespoon butter

8 ounces Dungeness crab (ideally claw meat)

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