Crab and Salmon Cakes
crab and salmon cakes
AmericanOtherEasy30 min
Ingredients
Servings
4
- 6 ounces salmon fillet -- skinned, cut into strips
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lump crabmeat
- 1/4 cup tomatoes -- seeded, finely diced -or rotel tomatoes with green chilis
- 2 tablespoons fresh chives -- chopped
- 2 tablespoons fresh parsley -- chopped
- 1 tablespoon olive oil
Instructions
- 1
In food processor, pulse salmon strips until finely chopped.
- 2
With machine running, slowly add cream, salt, and pepper; process until smooth.
- 3
Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
- 4
Shape and flatten into 8 3-inch round cakes.
- 5
In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown.
- 6
Drain on paper towel.
Tags
american
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