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Crab and Salmon Cakes

Updated February 23, 2016
(1 Votes)

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Serving suggestions: Use any type of mixed salad greens with diced fruit (such as peaches, mangos, or papayas), lightly dressed with vinaigrette; or substitute fresh corn kernels and black beans for the fruit.

Serves4

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturesavory

Ingredients

  • 8 ounces cooked salmon
  • 8 ounces canned lump crabmeat, picked clean
  • 3 scallions, minced (include some of the green)
  • ¼ cup cracker meal
  • ¼ cup mayonnaise, homemade or high-quality store-bought
  • 1 egg, beaten
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon grated nutmeg
  • ¼ teaspoon Old Bay Seasoning or 1/8 teaspoon cayenne pepper
  • 1 egg, beaten with 1 tablespoon water
  • 1 cup fine bread crumbs, for dredging
  • ½ cup mayonnaise, homemade or high-quality store-bought
  • ½ cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon catsup
  • 1 tablespoon capers, drained, dried, and chopped
  • 1 tablespoon finely chopped sour pickles
  • 1 tablespoon chopped fresh parsley
  • 1 hard boiled egg, chopped (optional)
  • ¼ cup vegetable oil, for frying

Instructions

Prepare the cakes: Remove any bones or skin from the salmon. In a medium bowl, flake the salmon with a fork. Add the crabmeat, scallions, cracker meal, mayonnaise, beaten egg, parsley, mustard, nutmeg, and Old Bay Seasoning. Mix well, cover, and refrigerate for 1 hour.

Shape the cold mixture into 8 small round cakes. Dip the cakes in the beaten-egg mixture and coat evenly with the breadcrumbs. Place the cakes on a large plate. Cover and refrigerate for 1 hour or more.

Prepare the sauce: In a small bowl, whisk the mayonnaise, yogurt, and mustard until smooth. Add the remaining ingredients, cover, and chill.

In a large skillet, heat the oil over medium heat until hot, but not smoking. Add the cakes and fry until golden on both sides, about 5 minutes. Drain on paper toweling. Serve over tossed salad and accompany with the sauce.

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