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1
Drain and rinse the crab and salmon.
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2
Pat dry.
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3
Place fish in a large bowl.
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4
Add eggs and mix gently to combine.
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5
Add scallions, parsley, garlic, Dijon and dry mustard, Worcestershire, hot sauce, mayonnaise, and salt and cayenne.
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6
Mix gently, trying not to break up the crab or salmon.
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7
Starting with only 1/2 cup of the plain bread crumbs, gently fold them gently into the fish mixture until mixture starts to come together.
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8
Add more bread crumbs as needed, until cakes will hold together.
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9
(This will depend on the moisture of your crab, salmon, and other ingredients.
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10
Sometimes 1/2 cup is plenty, and other times this can take upwards of 1 whole cup.)
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11
Form the mixture into 8 evenly sized patties, and refrigerate for about 20 minutes.
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12
Preheat oven to 375 degrees F.
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13
Combine 1/2 cup of plain breadcrumbs and 1/2 cup of Panko style bread crumbs in a small bowl.
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14
Heat the olive oil in a medium skillet over medium heat.
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15
Add the bread crumb mixture and stir until bread crumbs are coated with oil and they just begin to toast.
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16
Remove from heat.
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17
Gently coat the fish cakes with the bread crumbs making sure to coat the cakes on all sides (they will be pretty easy to handle if theyve been cooled for 20 minutes or more).
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18
Arrange them evenly on a baking sheet.
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19
Bake for 25 minutes.
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20
Halfway through baking, flip the cakes to ensure even browning.
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21
Serve as is or as sandwiches, with your favorite tartar sauce, cocktail sauce, or remoulade.
