SALMON AND CRAB CAKES

Salmon and Crab Cakes image

Provided by Florence Fabricant

Categories dinner, burgers, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 pound Idaho potatoes, peeled and cut in chunks
Salt
1/2 pound skinned wild Pacific salmon filet
Freshly ground black pepper
Juice of 1 lemon
Canola or grapeseed oil
1 teaspoon brown mustard seeds
1/2 pound lump crabmeat, picked over
1 cup cilantro leaves, finely chopped
1 tablespoon finely minced fresh ginger
2 jalapeño chilies, seeded and minced, or to taste
2/3 cup mayonnaise
2 eggs
1/2 cup all-purpose flour
1 1/4 cups panko

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