Salmon and Crab Cakes

Recipe By:
Noodly
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Medium

Here's a delicious way to get the maximum mileage out of canned salmon and crab meat while saving on your budget. These salmon and crab cakes make a delightful dinner; pair them with the sauce of your choice...
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Ingredients

  • 1 pound canned salmon
  • 1/2 pound canned crabmeat
  • 1/2 cup heavy cream
  • 2 eggs, beaten
  • Kosher salt and white pepper to taste
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon paprika
  • 1 tablespoon green onion, finely chopped
  • 1/2 cup bread crumbs (approximate)
  • 1/4 cup olive oil
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Directions

  1. 1. Pick over the salmon and crab meat for any missed bones and/or pieces of shell.
  2. 2. Combine the meat with the cream, eggs, salt, pepper, worcestershire sauce, paprika and green onion; mix well.
  3. 3. Stir in the bread crumbs. You may want to add more or less bread crumbs depending on your preference for the texture of the cakes. Shape into eight cakes.
  4. 4. In a large nonstick skillet heat the oil over medium high heat.
  5. 5. Fry the cakes for about three minutes per side, or until golden brown.
  6. 6. Drain the cakes on paper towels for a couple of minutes before serving.