In a large bowl, combine the crab, onion, bell pepper, rice, and shrimp.
Add the mayonnaise, paprika, chili powder, salt and pepper. Stir to thoroughly combine. Set aside.
Make a slice down the center of you cod filet, trying not to cut through the ends. You can cut all the way through, I have made it both ways.
If cod is in one large filet, cut into 4 equal portions. It has a natural indentation in the center, slice into the flesh to form a pocket. If it falls apart don't worry, we have toothpicks for that.
Scoop the filling mixture into the center of the cod filets. Use toothpicks to hold sides together if needed.
Place the stuffed cod in a baking dish. Place a slice of butter on top of each portion {optional} and sprinkle with paprika to add a bit of color.
Wrap with foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes, or until the internal temperature of the cod reaches 145 degrees in the thickest part of the "cod", not the filling.
Serve with lemon wedges and choice of side dish.
Notes
Try to find thick cod filets if possible. They are much easier to work with than the flat/skinny ones.
Adding a pat of butter on top before baking is optional, or you can always substitute a vegan butter if you prefer.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a cheesy stuffed cod, add .75 cup of grated Jack cheese to the shrimp and crab mixture.