Best Crab Salmon Cakes Recipes

LEFTOVER SALMON CAKES(OR TUNA, OR CRAB)

Steps:

• Blend potatoes, mayo, horseradish sauce, hot sauce, and lemon juice together.
• Add salmon, dill, egg and bell pepper. Mix gently but well.
• Stir in breadcrumbs, adding more if needed to hold mixture together.
• Shape into patties.
• Fry each side 4-5 minutes or until browned.
• great on a bun or own it's own with a salad.

SAFFRON SALMON'S DUNGENESS CRAB CAKES

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.

SMOKED SALMON CRAB CAKES

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.

SALMON AND CRAB CAKES

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.

CRAB & SALMON CAKES

Steps:

• 1. In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl stir in crabmeat, tomato, chives, and parsley until well blended.2. Shape into 8 (3-inch round) cakes, about 3/4-inch thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes drain.