Deep fry skins approximately 2 minutes.  Place in skillet so that potato skins form a circle.  Shake the season salt over potato skins.  Place 3/4 of Surimi in each skin.  Crumble cheeses evenly over skins.  Place in the cheese melter for 2 1/2 minutes, or until the cheese begins to turn brown.  Place the ramekin containing 1 1/2 oz lemon butter in the center of the skillet.  Garnish with parsley sprig and serve.