Salmon-Stuffed Crab Cakes

By theresaoneil

Frank P. Melodia, Coastal Living

APRIL 2004

Ingredients

• 1 pound fresh lump crabmeat, drained
• 1/4 cup finely chopped green onions
• 1/4 cup finely diced roasted red peppers
• 2 tablespoons mayonnaise
• 1/2 teaspoon sea salt
• 1/2 teaspoon white pepper
• 3 ounces smoked salmon
• 1 cup panko (Japanese breadcrumbs)
• 1/4 cup canola oil
• Spicy Avocado Tartar Sauce
• Garnish: fresh cilantro sprigs

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.