Salmon and crab cakes recipe is about to become your new favorite dish! This delicious recipe combines the rich, buttery flavor of salmon with the sweet, delicate taste of crab, all wrapped up in a crispy, golden crust. Whether you’re serving them as an appetizer or a main course, these cakes will surely impress. Plus, they’re incredibly easy to make!
Why You’ll Love This Salmon and Crab Cakes Recipe
- Easy to make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Restaurant-quality flavor: These cakes taste just like the ones from your favorite seafood restaurant.
- Versatile: It’s Perfect as an appetizer, main course, or even in sandwiches.
- Nutritious: Packed with omega-3 fatty acids and high-quality protein.
Discover How to fillet a salmon ?
Ingredients for Salmon and Crab Cakes Recipe
To make these delicious Salmon and Crab Cakes, you’ll need:
Salmon and Crab Cakes Recipe Main Ingredients
- 1 cup cooked salmon, flaked
- 1 cup lump crab meat
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional)
- 2 tablespoons butter or oil (for frying)
For Serving
- Lemon wedges
- Tartar sauce or remoulade sauce
Salmon and Crab Cakes Recipe Step-by-Step
- Prepare the Ingredients: Flake the cooked salmon and combine it with the crab meat in a large bowl.
- Mix the Ingredients: Add breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, parsley, lemon juice, and hot sauce. Gently mix until well combined.
- Form the Cakes: Shape the mixture into small patties, about ½ inch thick.
- Chill the Cakes: Place them in the refrigerator for at least 30 minutes to help them hold their shape.
- Cook the Cakes: Heat butter or oil in a skillet over medium heat. Fry each cake for 3-4 minutes per side until golden brown and crispy.
- Serve: Enjoy with lemon wedges and your favorite sauce!
Tips for Making the Best Salmon and Crab Cakes
- Use fresh seafood for the best flavor.
- Don’t overmix to keep the cakes tender.
- Chill them before frying to prevent them from falling apart.
- Use a non-stick pan for easier flipping.
Salmon and Crab Cakes Recipe Variations and Substitutions
- Gluten-Free: Use almond flour or gluten-free breadcrumbs.
- Spicy Version: Add extra hot sauce or cayenne pepper.
- Herbaceous Twist: Mix in fresh dill or chives.
Best Sauces to Serve With Crab and Salmon Cakes
- Tartar Sauce
- Remoulade Sauce
- Garlic Aioli
- Spicy Sriracha Mayo
What to Serve With Salmon and Crab Cakes
- Coleslaw
- Roasted Vegetables
- Rice Pilaf
- Corn on the Cob
How to Store and Reheat Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a skillet over medium heat for best results.
Health Benefits of Salmon and Crab Cakes Recipe
- Rich in Omega-3s for heart health.
- High in Protein to keep you full longer.
- Low in Calories compared to other fried foods.
Common Mistakes and How to Avoid Them
- Overhandling the mixture: This leads to dense cakes.
- Skipping the chilling step Causes cakes to fall apart.
- Using too much oil: This can make the cakes greasy.
1. Can I use imitation crab meat instead of real crab?
Yes, you can use imitation crab meat, but keep in mind that the taste and texture will be different from real lump crab meat. Imitation crab is usually made from processed white fish (like pollock) and has a slightly sweeter, softer texture. If using imitation crab, consider adding extra seasonings to enhance the flavor.
2. How do I store leftover salmon and crab cakes?
Leftover Salmon and Crab Cakes Recipe should be stored properly to maintain their freshness.
- Refrigerator: Place them in an airtight container and refrigerate for up to 3 days.
- Freezer: If you want to store them for longer, wrap each cake in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- Reheating: To reheat, warm them in a skillet over medium heat for a few minutes per side, or bake at 350°F (175°C) for 10-12 minutes. If frozen, let them thaw in the fridge overnight before reheating.
3. Can I make these cakes without eggs?
Yes! If you have an egg allergy or prefer an egg-free version, you can use alternative binding agents. Here are some good substitutes:
- Flaxseed Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
- Mashed Avocado: Adds creaminess while helping the cakes hold together.
- Greek Yogurt or Mayonnaise: A small amount can work as a binding agent.
- Mashed Potatoes: Helps keep the cakes moist while binding them together.
4. What’s the best sauce to serve with Salmon and Crab Cakes Recipe?
The right sauce can elevate the flavors of your cakes. Here are some top choices:
- Tartar Sauce: A classic choice made with mayo, pickles, lemon juice, and mustard.
- Lemon Garlic Aioli: A creamy, garlicky sauce with a bright citrus kick.
- Spicy Remoulade: A Cajun-style sauce with mayonnaise, mustard, hot sauce, and spices.
- Dill Yogurt Sauce: A refreshing, tangy sauce with Greek yogurt, dill, and lemon juice.
- Sweet Chili Sauce: If you like a bit of sweetness with heat, this is a great option.
5. Can I use smoked salmon instead of fresh?
Yes, but smoked salmon has a much stronger, saltier flavor than fresh salmon. If you use smoked salmon, you may want to:
- Reduce the amount of added salt.
- Balance the flavor by adding fresh herbs or lemon juice.
- Mix it with fresh or canned crab to avoid overpowering the dish.
Conclusion
This Salmon and Crab Cakes Recipe is a must-try for seafood lovers. Whether you’re making it for a special occasion or a weeknight dinner, these cakes are sure to impress. Serve them with your favorite sides and sauces for a restaurant-quality meal at home. Try this recipe today and enjoy a delicious seafood experience!