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Crab and Salmon
Cakes
Recipe By : Unknown
Categories: Fish/Seafood
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
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.
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932 Calories (kcal);
47g Total Fat; (45% calories from fat); 118g Protein; 5g Carbohydrate;
524mg Cholesterol; 3607mg Sodium |
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