Wild Alaska Smoked Salmon-stuffed Crab Cakes – The Best of Both Worlds
This crab-cake-meets-stuffing recipe gets a double dose of SE Alaska goodness – you still get all the crab you love, but now married with the robust taste of wild Alaska salmon. Smoked salmon is recommended, as it adds an interesting layer of flavor to a basic crab cake. These cakes are perfect for gatherings and parties where you’re looking a dish that’s approachable but unique, but equally perfect for at home cooking. The recipe is virtually as simple as mix most of the ingredients together, coat in breading, pan fry, serve, and fall in love.
1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces wild Alaska smoked salmon
1 cup panko breading
1/4 cup canola oil
Preparing the Meal
- Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
When Putting In Pan, Give Your Cakes Space
- Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
Cook Until Golden Brown, Roughly 3-4 Minutes Per Side
- Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with tartar sauce, or sauce of choice. Spicy cream sauces go great with this one!
Boaters, Try This Recipe!
