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Course: main course
Total time: under 4 hours
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4
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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

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.

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Nutritional Information

Nutrients per serving

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%)