Salmon & Crab Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine diced salmon, lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, Old Bay seasoning, salt, and pepper.
• STEP 2.Gently mix the ingredients until well combined, being careful not to overmix.
• STEP 3.Form the mixture into patties and place them on a baking sheet lined with parchment paper.
• STEP 4.Heat oil in a skillet over medium heat. Add the salmon and crab cakes and cook until golden brown on both sides.
• STEP 5.Remove the cakes from the skillet and drain on paper towels to remove excess oil.
• STEP 6.Serve the Salmon & Crab Cakes with tartar sauce and a fresh salad.

Cooking Tips

• Make sure to remove any skin and bones from the salmon before dicing it.
• Chilling the mixture in the refrigerator for 30 minutes before forming the patties will help them hold their shape.
• You can also bake the salmon and crab cakes in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through.

Storage and Serving

• Leftover Salmon & Crab Cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cakes in a skillet over medium heat until warmed through.
• Serve the Salmon & Crab Cakes as an appetizer or as a main course with tartar sauce and a fresh salad.