Salmon-Stuffed Crab Cakes

Name: Salmon-Stuffed Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 1 sprig Garnish: fresh cilantro; 59 milliliters finely chopped green onions; 454 grams fresh lump crabmeat, drained; 2 Tbsps mayonnaise; 237 milliliters panko (Japanese breadcrumbs); 59 milliliters finely diced roasted red peppers; 1 teaspoons sea salt; 85 grams smoked salmon; 4 servings Spicy Avocado Tartar Sauce; 1 teaspoons white pepper

Need a dairy free and pescatarian hor d'oeuvre? Salmon-Stuffed Crab Cakes could be an awesome recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 357 calories, 27g of protein, and 22g of fat each. If you have mayonnaise, pepper, sea salt, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Equipment you will use

Bowl

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties.

Ingredients you will need

Smoked Salmon

Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Ingredients you will need

Breadcrumbs

Salmon

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.

Ingredients you will need

Cooking Oil

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Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve immediately with Spicy Avocado Tartar Sauce.

Ingredients you will need

Tartar Sauce

Avocado

Garnish with fresh cilantro sprigs, if desired.

Ingredients you will need

Fresh Cilantro

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

59milliliters

canola oil 1sprig

Garnish: fresh cilantro 59milliliters

finely chopped green onions 454grams

fresh lump crabmeat, drained 2Tbsps

mayonnaise 237milliliters

panko (Japanese breadcrumbs)59milliliters

finely diced roasted red peppers 1teaspoons

sea salt 85grams

smoked salmon 4servings

Spicy Avocado Tartar Sauce 1teaspoons

white pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.