Crab & Salmon Cakes

By zboni

Ingredients

• 8 oz. Panko bread crumbs
• 2 oz. whole wheat crackers, such as Wheatsworth Stone Ground
• 3 whole eggs
• 3 cloves garlic
• 1/2 oz. ginger
• 1 tsp Tabasco sauce or 1/2 Scotch Bonnet chili pepper
• 8 oz. Jumbo lump crab meat 1/2” sizes
• 8 oz. salmon chopped into 1/2” cubes
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• 2 tbsp fresh cilantro
• Salt & Pepper to taste

Details

Servings 6

Preparation

Step 1

Crumble whole wheat crackers in food processor until fine. Remove and place in bowl.

In food processor, combine eggs, garlic, ginger, Tabasco or chili pepper, and cilantro. Mix until all ingredients are liquefied.

In a large bowl combine salmon, chopped bell peppers, and egg mixture. Mix well until the salmon is coated with egg. Add crab gently and mix. Add whole wheat crackers and salt & pepper.

Divide into 6 balls. Form a cake that is approximately 3” by 1” thick. Roll the cakes into the Panko crumbs until lightly coated on all sides. Place cakes on baking sheet lined with wax paper and refrigerate for at least 2 hours.

Preheat oven to 350

In a non-stick fry pan, sauté the cakes until golden brown on one side. Turn them over and bake in 350 oven for 10 mins.