Crab and Salmon Cakes
Ingredients:
6 ounces salmon fillet — skinned, cut into strips
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat1/4 cup tomatoes — seeded, finely diced -or
rotel tomatoes with green chilis
2 tablespoons fresh chives — chopped
2 tablespoons fresh parsley — chopped
1 tablespoon olive oil
How to Prepare:
- In food processor, pulse salmon strips until finely chopped.
- With machine running, slowly add cream, salt, and pepper; process until smooth.
- Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
- Shape and flatten into 8 3-inch round cakes.
- In large non-stick skillet, heat oil over medium-high heat.
Fry 2-4 minutes per side to brown. Drain on paper towel.
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