← Back to Search Results pan-frying
crab-and-salmon-cakes

Photo by:
Comments: 0
 

Recipe

Yield : Serves 4

Ingredients

FOR THE CAKES

  • 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

FOR THE SAUCE

  • 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

Directions

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.

Notes

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.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes the optional hard-boiled egg in the Sauce.

810kcal (40%)
189mg (19%)
9mg (16%)
112mcg RAE (4%)
647mg
67mg
34g
5g
2g
31g
260mg (87%)
903mg (38%)
10g (49%)
61g (94%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-sweet-life The Sweet Life
by Kate Zuckerman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?