Crab and Salmon Cakes

Chef

Cookbook

The Best of Christopher Idone

Published by Stewart, Tabori & Chang

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NotesServing 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

OccasionCasual Dinner Party

Recipe CourseMain Course

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.