I was craving Salmon Cakes soooooo.... I made some! I also had some leftover crab meat so I figured I'd use that to top my salmon cakes with! And boy am I glad I did because when I tell you it was SUPER DEE-LISH....I've never lied-lol!
This was a spirit of the moment dish, so I apologize now for not taking pics of the ingredients used. But I will list below for those interested.
Very easy and simple ingridients....all I used was:
-3 cans of pink salmon (of course everything's better fresh but I used what I had on hand)
-Claw crab meat (i had leftover so I used approx. 1/2 lb.)
-3 tablespoons of Italian breadcrumbs
-Diced onion (as much as you like)
-Diced cilantro (optional)
-New Orleans Cajun Remoulade
-Scallions for garnish
-Butter and or cooking spray
-Empty your can salmon into a mixing bowl
-Season with garlic powder and Cajun seasoning (to your liking)
-Add your diced onion, breadcrumbs and cilantro
-Add your 3 eggs already whisked
-Mix together well
Now your ready to mold your patties (size is totally up to you)
Once your salmon cakes are molded and formed, place them on a dish, cover with plastic wrap and place in the fridge for at least 30 mins. This just helps them stay molded.
The next steps are super easy!
-Simply butter your pan with a tablespoon of butter or cooking spray (whichever you prefer)
-Remove your patties from the fridge and place in your buttered pan on medium heat.
-Keep in mind that the patties are already cooked so you're really only heating them through giving that egg time to cook and your patties time to form a golden brown color on both sides. I would say about 4 min's per side.
-Once your patties are to your liking, remove them and place aside
Now it's time to work on your claw meat - VERY simple!
-Heat 2 tablespoons of butter (I wouldn't suggest cooking spray for the crab meat because butter gives crab a much better taste)
-Empty the crab meat into your melted butter and toss around just to heat through
-Top your patties with the buttered crab meat, drizzle with remoulade, top with scallions for garnish and your DONE!!
I wanted to keep the crab meat simple so that I could still taste the freshness of the crab. However, if you want to spunk it up more...it can't hurt.
I'm sure I will be cooking this again and I'll be sure to take pics of my ingredients and step by step as I verbally provided today.
Hope you guys enjoyed my version of Easy and Simple salmon cakes topped with crab meat! If you do this recipe or add a twist to this recipe, let me know:)
As always...Thanks for checking out my blog: TwithTally!