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