SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
- Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
SALMON AND CRAB CAKES
Provided by Florence Fabricant
Categories dinner, burgers, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring potatoes to boil in salted water and cook until tender.
- Meanwhile, preheat oven to 450 degrees. Season salmon with salt and pepper, and rub with half of lemon juice. Bake in oven for 10 minutes. Set aside.
- Drain cooked potatoes and mash them with a fork in a large bowl. Heat 2 teaspoons of oil in a small saucepan. Add mustard seeds. When they are fragrant, pour contents of pan over potatoes. Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon. Mix ingredients together. Add half the chilies, or season to taste. Season with salt and pepper. Shape into 6 large patties, 12 small ones or 24 small ovals. Arrange on a plate, cover with plastic wrap and refrigerate several hours.
- Mix mayonnaise with remaining cilantro, chilies and ginger. Refrigerate.
- Season flour with salt and pepper in one dish. Beat eggs with 2 tablespoons water in another dish. Dip cakes lightly in flour, then in egg, then in panko.
- Heat oil that is 1/4 inch deep in a large skillet. Fry cakes over medium heat, turning once (about 5 minutes per side), until cakes are browned. Serve hot or at room temperature, with seasoned mayonnaise alongside.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 24 grams, Carbohydrate 32 grams, Fat 30 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 2 grams, TransFat 0 grams
SAFFRON SALMON'S DUNGENESS CRAB CAKES
Provided by Food Network
Time 1h
Yield about 2 servings
Number Of Ingredients 18
Steps:
- For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute.
- For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well.
- For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside.
- For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
- In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated.
- Preheat the oven to 450 degrees F.
- In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side.
- Serve the hot crab cakes with the sun-dried tomato remoulade.
CRABMEAT OR SALMON PATTIES
These are from the Sunset Seafood cookbook (1985). The recipe is written for crab, but we've been subbing canned salmon in them for years. We like them with Vegan Fried Celery & Cabbage (Recipe #21095) on the side.
Provided by OliveLover
Categories Crab
Time 25m
Yield 8 patteis, 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely crumble crackers into a bowl; you should have 1 cup of coarse meal. Flake crab meat or salmon into bowl with crumbs, breaking up any skin and bones if using the salmon (or remove them if you prefer). Add Worcestershire, hot sauce, parsley, mustard, and mayonnaise. Mix until blended. Add egg and blend well.
- Shape mixture into 8 patties. Lay them on waxed paper or parchment near the frying pan. In a frying pan (I prefer cast iron), melt 1 tablespoon of the butter over medium heat. Cook 4 patties until browned, about 3 minutes. Add another 1/2 tablespoon of butter, turn and brown the other side. Repeat with the remaining butter and patties. You can keep the first batch warm in the oven.
- To plate, sprinkle patties with chopped parsley; serve with lemon wedges.
Nutrition Facts : Calories 298.4, Fat 15.6, SaturatedFat 6.8, Cholesterol 116.9, Sodium 1310.3, Carbohydrate 15.9, Fiber 0.8, Sugar 1.9, Protein 22.9
SMOKED SALMON CRAB CAKES
Serve this with the Avocado Tarter Sauce and it is a winning combination. Recipe is by Frank P. Melodia.
Provided by Chef Jeff Garland
Categories Crab
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 Recipe #98635 . Garnish with fresh cilantro sprigs, if desired.
Nutrition Facts : Calories 385.2, Fat 19.8, SaturatedFat 2.1, Cholesterol 95.5, Sodium 1170.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.3, Protein 28.5
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SALMON & CRAB CAKES RECIPE | EATINGWELL
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- Place oats in a food processor. Cover and process until ground. Stir together ground oats, 1 teaspoon of the lemon juice, 1/4 cup of the bread crumbs, the onion, celery, mayonnaise, egg, dill, mustard, and pepper in a large bowl. Add crab and salmon; stir gently just until combined. (Do not overmix.)
- Place the remaining 1/2 cup bread crumbs in a shallow dish. Shape the crab mixture into eight patties. Dip the patties in the bread crumbs, turning to coat.
- Heat 2 teaspoons of the oil over medium heat in a 10-inch skillet. Add half of the crab cakes; cook 6 minutes or until golden and heated through (165 degrees F), turning once. Remove from the skillet; keep warm. Repeat with another 2 teaspoons of the oil and the remaining crab cakes.
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4.8/5 (31)Total Time 25 minsCategory Appetizer, Main CourseCalories 418 per serving
- Transfer clean meat to a medium bowl and shred into small pieces with a fork (or your fingers). Add the soft bread crumbs, green onion, parsley, salt, pepper, and old bay seasoning to the salmon and crab and mix.
- Shape salmon and crab mixture into approximately 6-8 patties and transfer them to a baking sheet covered with parchment paper. Refrigerate for 1 hour.
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- Prepare the cakes: Remove any bones or skin from the salmon. In a medium bowl, flake the salmon with a fork. Add the crabmeat, scallions, cracker meal, mayonnaise, beaten egg, parsley, mustard, nutmeg, and Old Bay Seasoning. Mix well, cover, and refrigerate for 1 hour.
- Shape the cold mixture into 8 small round cakes. Dip the cakes in the beaten-egg mixture and coat evenly with the breadcrumbs. Place the cakes on a large plate. Cover and refrigerate for 1 hour or more.
- Prepare the sauce: In a small bowl, whisk the mayonnaise, yogurt, and mustard until smooth. Add the remaining ingredients, cover, and chill.
- In a large skillet, heat the oil over medium heat until hot, but not smoking. Add the cakes and fry until golden on both sides, about 5 minutes. Drain on paper toweling. Serve over tossed salad and accompany with the sauce.
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