Savory Salmon-Crab Cakes
Hungry for a seafood dish that takes the cakes? These delicious salmon and crab cakes are swimming in flavor. If you are looking for a gourmet dish that can be prepared in a matter of minutes, take a crack at this daring dinner.
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 snipped fresh chives and chopped parsley
1 tbsp. extra virgin olive oil
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. In large non-stick skillet, heat oil over medium-high heat. Add 4 cakes; fry 2 1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.