Atlantic Salmon and Crab Cakes
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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
Details
Servings 4
Preparation
Step 1
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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