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Crab-mon Cakes

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Level: Easy

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Description

Crab is pricey up here in the North East. In an effort to extend the crab, one day I used some canned salmon a friend had brought back from a fishing trip to Canada. Not only was it delicious, I was able to get two meals out of the cakes, because I froze half before coating. While the prep time is 35 minutes, 20 of those minutes are for chilling the cakes in the refrigerator, allowing you to prep the rest of your meal.

Ingredients

  • 1 pound Pasturized Lump Crabmeat
  • 8 ounces, weight Canned Salmon, Cooked (I Suppose You Could Also Use The Salmon In The Pouches)
  • 3 whole Eggs, Beaten
  • 1 bunch Scallions, Chopped Fine
  • ¼ cups Parsley, Chopped
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Dried Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Hot Sauce
  • ¼ cups Mayonnaise
  • Cayenne Pepper To Taste
  • Kosher Salt To Taste
  • 1 cup Plain Bread Crumbs, Divided, Plus More As Needed
  • ½ cups Panko Style Bread Crumbs
  • 2 Tablespoons Olive Oil

Preparation

Drain and rinse the crab and salmon. Pat dry. Place fish in a large bowl. Add eggs and mix gently to combine.

Add scallions, parsley, garlic, Dijon and dry mustard, Worcestershire, hot sauce, mayonnaise, and salt and cayenne. Mix gently, trying not to break up the crab or salmon.

Starting with only 1/2 cup of the plain bread crumbs, gently fold them gently into the fish mixture until mixture starts to come together. Add more bread crumbs as needed, until cakes will hold together. (This will depend on the moisture of your crab, salmon, and other ingredients. Sometimes 1/2 cup is plenty, and other times this can take upwards of 1 whole cup.)

Form the mixture into 8 evenly sized patties, and refrigerate for about 20 minutes.

Preheat oven to 375 degrees F.

Combine 1/2 cup of plain breadcrumbs and 1/2 cup of Panko style bread crumbs in a small bowl. Heat the olive oil in a medium skillet over medium heat. Add the bread crumb mixture and stir until bread crumbs are coated with oil and they just begin to toast. Remove from heat.

Gently coat the fish cakes with the bread crumbs – making sure to coat the cakes on all sides (they will be pretty easy to handle if they’ve been cooled for 20 minutes or more). Arrange them evenly on a baking sheet.

Bake for 25 minutes. Halfway through baking, flip the cakes to ensure even browning.

Serve as is or as sandwiches, with your favorite tartar sauce, cocktail sauce, or remoulade.

One Comment

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Sweetpea Nancy on 4.30.2011

Thanks for sharing this recipe! I will be making this very soon. I have Crab meat in the freezer but didnt know what to do with it until just now!! YUMMY!

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