These salmon cakes aren’t anything like the salmon croquettes from the 1950’s. With the crunch of peppers and balance of flavors, you won’t be able to stop eating them.
In fact, they were so appetizing during our photo shoot at The Food Channel kitchens, our photographer ate everything he shot.
Why Try? Get restaurant quality with minimal effort! This recipe is a delicious and less expensive alternative to crab cakes.
- 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
- 1/2 cup fine cracker crumbs
- 1 large egg, lightly beaten
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup red pepper
- 1/4 cup yellow pepper
- 2 tablespoons parsley, minced
- 1 1/2 teaspoon capers, drained
- dash hot sauce
- 1/2 teaspoon Worcestershire sauce
- 3/4 teaspoon crab seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons butter
- 2 tablespoons oil
- 1 Combine all ingredients except for butter and oil.
- 2 Divide into 8 equal portions and form into patties
- 3 Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
- 4 In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
- 5 When cooked, set onto a paper towel lined plate to catch any extra oil.
- 6 Serve hot with Remoulade Sauce.