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salmon lump crabmeat scallions meal mayonnaise egg parsley mustard nutmeg Bay seasoning egg bread crumbs mayonnaise plain yogurt mustard catsup capers sour pickles parsley egg vegetable oil
Viewed: 48 - Published at: 9 years agoIngredients
- 8 ounces cooked salmon
- 8 ounces canned lump crabmeat, picked clean
- 3 scallions, minced (include some of the green)
- 1/4 cup cracker meal
- 1/4 cup mayonnaise, homemade or high-quality store-bought
- 1 egg, beaten
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon Old Bay Seasoning or 1/8 teaspoon cayenne pepper
- 1 egg, beaten with 1 tablespoon water
- 1 cup fine bread crumbs, for dredging
- 1/2 cup mayonnaise, homemade or high-quality store-bought
- 1/2 cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon catsup
- 1 tablespoon capers, drained, dried, and chopped
- 1 tablespoon finely chopped sour pickles
- 1 tablespoon chopped fresh parsley
- 1 hard boiled egg, chopped (optional)
- 1/4 cup vegetable oil, for frying
Method
- Prepare the cakes: Remove any bones or skin from the salmon.
- In a medium bowl, flake the salmon with a fork.
- Add the crabmeat, scallions, cracker meal, mayonnaise, beaten egg, parsley, mustard, nutmeg, and Old Bay Seasoning.
- Mix well, cover, and refrigerate for 1 hour.
- Shape the cold mixture into 8 small round cakes.
- Dip the cakes in the beaten-egg mixture and coat evenly with the breadcrumbs.
- Place the cakes on a large plate.
- Cover and refrigerate for 1 hour or more.
- Prepare the sauce: In a small bowl, whisk the mayonnaise, yogurt, and mustard until smooth.
- Add the remaining ingredients, cover, and chill.
- In a large skillet, heat the oil over medium heat until hot, but not smoking.
- Add the cakes and fry until golden on both sides, about 5 minutes.
- Drain on paper toweling.
- Serve over tossed salad and accompany with the sauce.
