Crab and Salmon Cakes Recipe

Name: Crab and Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cooked salmon; 8 ounces canned lump crabmeat, picked clean; 3 scallions, minced (include some of the green); 1/4 cup cracker meal; 1/4 cup mayonnaise, homemade or high-quality store-bought; 1 egg, beaten; 1 tablespoon finely chopped fresh parsley; 1 teaspoon Dijon mustard; 1/8 teaspoon grated nutmeg; 1/4 teaspoon Old Bay Seasoning or 1/8 teaspoon cayenne pepper; 1 egg, beaten with 1 tablespoon water; 1 cup fine bread crumbs, for dredging; 1/2 cup mayonnaise, homemade or high-quality store-bought; 1/2 cup plain yogurt; 1 tablespoon Dijon mustard; 1 tablespoon catsup; 1 tablespoon capers, drained, dried, and chopped; 1 tablespoon finely chopped sour pickles; 1 tablespoon chopped fresh parsley; 1 hard boiled egg, chopped (optional); 1/4 cup vegetable oil, for frying

Servings: persons

8 ounces cooked salmon
8 ounces canned lump crabmeat, picked clean
3 scallions, minced (include some of the green)
1/4 cup cracker meal
1/4 cup mayonnaise, homemade or high-quality store-bought
1 egg, beaten
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1/8 teaspoon grated nutmeg
1/4 teaspoon Old Bay Seasoning or 1/8 teaspoon cayenne pepper
1 egg, beaten with 1 tablespoon water
1 cup fine bread crumbs, for dredging
1/2 cup mayonnaise, homemade or high-quality store-bought
1/2 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon catsup
1 tablespoon capers, drained, dried, and chopped
1 tablespoon finely chopped sour pickles
1 tablespoon chopped fresh parsley
1 hard boiled egg, chopped (optional)
1/4 cup vegetable oil, for frying

1
Prepare the cakes: Remove any bones or skin from the salmon.
2
In a medium bowl, flake the salmon with a fork.
3
Add the crabmeat, scallions, cracker meal, mayonnaise, beaten egg, parsley, mustard, nutmeg, and Old Bay Seasoning.
4
Mix well, cover, and refrigerate for 1 hour.
5
Shape the cold mixture into 8 small round cakes.
6
Dip the cakes in the beaten-egg mixture and coat evenly with the breadcrumbs.
7
Place the cakes on a large plate.
8
Cover and refrigerate for 1 hour or more.
9
Prepare the sauce: In a small bowl, whisk the mayonnaise, yogurt, and mustard until smooth.
10
Add the remaining ingredients, cover, and chill.
11
In a large skillet, heat the oil over medium heat until hot, but not smoking.
12
Add the cakes and fry until golden on both sides, about 5 minutes.
13
Drain on paper toweling.
14
Serve over tossed salad and accompany with the sauce.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 ounces cooked salmon, 8 ounces canned lump crabmeat, picked clean, 3 scallions, minced (include some of the green), 1/4 cup cracker meal, and more.

Yes, Crab and Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab and Salmon Cakes

How did you like this recipe?

Frequently Asked Questions