Ingredients
- 1 lb poached or roasted salmon, all bones removed (see poaching instructions below)
- ½ cup bread crumbs
- 3 large eggs, slightly beaten
- 2 scallions, finely chopped
- 2 tbsp mustard
- 7 dashes Tabasco
- 8 dashes Worcestershire Sauce
- ½ tsp salt
- ¾ cup cornmeal
- ¼ cup Panko (Japanese breadcrumbs) (Optional)
- 2 tbsp olive oil
Instructions
- Combine all of the ingredients, except the cornmeal, Panko, and olive oil.
- Shape the mixture into 8 round patties, approximately 1 ½” thick.
- Combine cornmeal and Panko, and roll crab cakes in cornmeal mixture.
- In a large skillet, over a medium heat, add the olive oil. Sauté the crab cakes until golden colored, approximately 4-5 minutes per side.
To poach salmon:
- Enough water (or ½ water, ½ white wine) to cover the salmon
- 1 small onion, peeled and diced
- Bring the water and onion to a light boil, and gently simmer, covered, for 10 minutes.
- Add the salmon, and gently simmer for approximately 10 minutes, or until it’s cooked to your liking
Notes
Makes approximately 8 salmon cakes, or 24 mini-cakes Serve with mustard dill sauce, tartar sauce or remoulade sauce
Nutrition Facts
Salmon “Crab” Cakes
Amount per Serving
Calories
230
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
93
mg
31
%
Sodium
315
mg
14
%
Potassium
388
mg
11
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
145
IU
3
%
Vitamin C
1
mg
1
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.