CRAB & SALMON CAKES

Crab & Salmon Cakes image

Number Of Ingredients 9

6 ounces skinless salmon fillet, cut into strips
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1 pound lump crabmeat
1/4 cup tomato, seeded and finely diced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, snipped
1 tablespoon olive oil

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.

Nutrition Facts : Nutritional Facts Serves