Smokey Salmon Crab Cakes - | Lufkin and Nacogdoches, Texas

In The Kitchen-6/3/05

Smokey Salmon Crab Cakes

Smokey Salmon Crab Cakes

4 oz. Smoked Salmon
12oz. Lump Blue Crab Meat
1 cup Seasoned Bread Crumbs
2 tbsp Finely Diced Green Onion
2 tbsp Finely Diced Green and Red Peppers
1 teaspoon Old Bay Seasoning
1 Large Egg 2tbsp Mayonnaise
2tbsp Mustard
1 tsp Tobasco Sauce Salt/Pepper
Butter or Margarine for frying

In a large mixing bowl mix together the crab, salmon, egg, mayo, mustard, green onion, peppers, Tobasco, ½ cup bread crumbs, and seasonings. Mix well, using your hands.

Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter in a large skillet over medium-high heat.

Coat the crab cakes in crumbs on all sides and fry until golden, turning so all sides are crisp and brown. 2-3 minutes on each side. Serve hot.

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