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