Salmon “Crab” Cakes

1 pound 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 tablespoons mustard

7 dashes Tabasco

8 dashes Worcestershire Sauce

½ teaspoon salt

¾ cup cornmeal

¼ cup Panko (Japanese breadcrumbs) OPTIONAL

2 tablespoons olive oil

  1. Combine all of the ingredients, except the cornmeal, Panko, and olive oil.
  2. Shape the mixture into 8 round patties, approximately 1 ½” thick. 
  3. Combine cornmeal and Panko, and roll crab cakes in cornmeal mixture.
  4. 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.

Makes approximately 8 salmon cakes, or 24 mini-cakes

Serve with mustard dill sauce, tartar sauce or remoulade sauce

To poach salmon:

  1. Enough water (or ½ water, ½ white wine) to cover the salmon
  2. 1 small onion, peeled and diced
  3. Bring the water and onion to a light boil, and gently simmer, covered, for 10 minutes.
  4. Add the salmon, and gently simmer for approximately 10 minutes, or until it’s cooked to your liking