Salmon and Crab Cakes Recipe

Name: Salmon and Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Idaho potatoes, peeled and cut in chunks; Salt; 1/2 pound skinned wild Pacific salmon filet; Freshly ground black pepper; Juice of 1 lemon; Canola or grapeseed oil; 1 teaspoon brown mustard seeds; 1/2 pound lump crabmeat, picked over; 1 cup cilantro leaves, finely chopped; 1 tablespoon finely minced fresh ginger; 2 jalapeno chilies, seeded and minced, or to taste; ⅔ cup mayonnaise; 2 eggs; 1/2 cup all-purpose flour; 1 1/4 cups panko

Servings: persons

1 pound Idaho potatoes, peeled and cut in chunks
Salt
1/2 pound skinned wild Pacific salmon filet
Freshly ground black pepper
Juice of 1 lemon
Canola or grapeseed oil
1 teaspoon brown mustard seeds
1/2 pound lump crabmeat, picked over
1 cup cilantro leaves, finely chopped
1 tablespoon finely minced fresh ginger
2 jalapeno chilies, seeded and minced, or to taste
⅔ cup mayonnaise
2 eggs
1/2 cup all-purpose flour
1 1/4 cups panko

1
Bring potatoes to boil in salted water and cook until tender.
2
Meanwhile, preheat oven to 450 degrees.
3
Season salmon with salt and pepper, and rub with half of lemon juice.
4
Bake in oven for 10 minutes.
5
Set aside.
6
Drain cooked potatoes and mash them with a fork in a large bowl.
7
Heat 2 teaspoons of oil in a small saucepan.
8
Add mustard seeds.
9
When they are fragrant, pour contents of pan over potatoes.
10
Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon.
11
Mix ingredients together.
12
Add half the chilies, or season to taste.
13
Season with salt and pepper.
14
Shape into 6 large patties, 12 small ones or 24 small ovals.
15
Arrange on a plate, cover with plastic wrap and refrigerate several hours.
16
Mix mayonnaise with remaining cilantro, chilies and ginger.
17
Refrigerate.
18
Season flour with salt and pepper in one dish.
19
Beat eggs with 2 tablespoons water in another dish.
20
Dip cakes lightly in flour, then in egg, then in panko.
21
Heat oil that is 1/4 inch deep in a large skillet.
22
Fry cakes over medium heat, turning once.
23
Serve hot or at room temperature, with seasoned mayonnaise alongside.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pound Idaho potatoes, peeled and cut in chunks, Salt, 1/2 pound skinned wild Pacific salmon filet, Freshly ground black pepper, and more.

Yes, Salmon and Crab 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.

That's it — enjoy your meal!

Salmon and Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions