Salmon-stuffed crab cakes

  • Time 10 minutes
  • Yield Makes 4 crab cakes


    1 pound fresh lump crabmeat, drained
    1/4 cup finely chopped green onions
    1/4 cup finely diced roasted red peppers
    2 tablespoons mayonnaise
    1/2 teaspoon sea salt
    1/2 teaspoon white pepper
    3 slices smoked salmon, 1/4 inch thick
    1 cup panko (Japanese breadcrumbs)
    1/4 cup canola oil
    Spicy Avocado Tartar Sauce (recipe below)
    Garnish: fresh cilantro sprigs


    Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

    Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

    Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.

    Spicy Avocado Tartar Sauce

    1 tablespoon wasabi powder
    1 tablespoon water
    1/2 cup mayonnaise
    1 ripe avocado
    1 1/2 tablespoons dill pickle relish
    1 1/2 tablespoons chopped fresh cilantro
    1 tablespoon lime juice

    Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.

    Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.
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