Atlantic Salmon and Crab Cakes

Atlantic Salmon and Crab Cakes
Atlantic Salmon and Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound boneless, skinless fresh Atlantic salmon fillets, blood line removed, ground in food processor

  • 1

    16-ounce can lump crabmeat, drained

  • 1 1/2

    cups panko bread crumbs, divided

  • 1 1/2

    cups mayonnaise, divided

  • 2

    large eggs

  • 1

    red bell pepper, cut in 1/8-inch dice

  • 1

    yellow bell pepper, cut in 1/8-inch dice

  • 1/4

    cup chopped cilantro leaves, divided

  • 1

    bunch green onions, chopped

  • Salt and pepper

  • 1/2

    cup peanut oil

  • Juice of 1/2 lime

Directions

Preheat oven to 300 F. Place salmon, crab, 1 cup bread crumbs, 1 cup mayonnaise, eggs, bell peppers, 1 1/2 CUP cilantro, green on ions, and saIt and pepper to taste in a large bowl and mix well. Shape into 2-inch patties. Lightly coat both sides of patties with remaining 1/2 cup bread crumbs. Heat oil in a frying pan over medium heat. Cook salmon cakes in batches for 2 minutes per side, or until golden brown. Place on a baking sheet in the oven and cook remaining cakes. Serve with Cilantro-Lime Aioli: Place 1/2 CUP mayonnaise, 1/4 cup cilantro and lime juice in a small bowl and mix well. Makes 4-6 servings.

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