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6 ounces salmon fillet -- skinned, cut into strips
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat
1/4 cup tomatoes -- seeded, finely diced -or rotel tomatoes with green chilis
2 tablespoons fresh chives -- chopped
2 tablespoons fresh parsley -- chopped
1 tablespoon olive oil
How To Prepare:
In food processor, pulse salmon strips until finely chopped.
With machine running, slowly add cream, salt, and pepper; process until smooth.
Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
Shape and flatten into 8 3-inch round cakes.
In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.
Makes 4 servings.
Number of Servings:
Carbs per serving - include all nutritional information if known: