Crab and Salmon Cakes

  • 1 lb baked salmon filet at room temperature
  • 1 1/2 Tbsp Cooking with Greens Go To blend
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 to 1 1/2 lb lumb crabmeat
  • 1 1/4 cup panko bread crumbs
  • 4 tbsp roasted peppers chopped finely
  • 1 cup sweet onion chopped finely
  • 1/2 cup Mayonnaise
  • 3 large egg beaten
  • 2 stalks minced green onion
  • 1 tbsp sugar
  • 1 squeeze lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Cooking With Greens Seafood Blend
  • vegetable oil

Heat a large skillet over medium heat. Add oil, butter, onion and roasted bell pepper. saute until softened and remove from heat. In a bowl, gently combine Crabmeat cooled flaked salmon, bread crumbs, roasted peppers and onions. In a second bowl, whisk together Mayonnaise, egg, sugar, lemon juice, Worcestershire, green onion, Go To and Seafood Blend. Once whisked together, gently fold into meat mixture. Allow mixture to sit for 5 minutes, then form into patties. Add enough vegetable oil to reach halfway up sides of patties. Heat vegetable oil on high heat and slowly add patties. Allow each side to brown. Drain and remove. Serve.

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