Savory Salmon-Crab Cakes

Recipe submitted by: Paul Pierce

(No reviews.)

Crab-Salmon Cake

Hungry for a seafood dish that takes the cakes? These salmon and crab cakes are swimming in flavor

Prep Time:
15 min
Cook Time:
5 min


1 (14 oz.) can salmon
1/2 cup light cream
1 tsp. salt 1/2 tsp. ground white pepper
1 lb. precooked lump crabmeat
1/4 cup finely diced, seeded tomato
2 tbsp. each chopped chives and parsley
1 tbsp. extra virgin olive oil


  1. In food processor, pulse salmon, cream, salt and pepper; process until smooth
  2. Transfer to medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
  3. Shape into 8 (3 inch round) cakes & heat oil over medium-high heat In large non-stick skillet
  4. Add 4 cakes; fry 2 1/2 minutes per side till brown. Drain on paper towel & fry remaining cakes; drain.

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