Crab or Salmon Cakes Recipe

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Crab or Salmon Cakes

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Hint: Use these as a base for Eggs Benedict instead of English muffins.

2 eggs
1/2 cup finely crushed crackers
1/3 cup milk
1/2 teaspoon good quality dry mustard
1/4 teaspoon freshly ground white pepper
1/4 to 1/2 teaspoon fine sea salt (depending on crackers...)
1/8 teaspoon cayenne
1 1/2 cups flaked cooked salmon or crab
1 tablespoon snipped fresh chives or green onions
1 tablespoon snipped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons flour or fine corn meal, as needed
lemon wedges or salsa for serving

In batter bowl, whisk egg and then add crackers, milk, mustard, pepper, salt, cayenne, salmon, chives, and parsley. Add flour or corn meal to give the correct consistency to hold shape. Heat oil in saute pan. Using a cookie dropper, scoop up about 3 tablespoons of the mixture and cook over medium heat until brown on both sides, about 5 minutes total.

Recipe created 1999-04-27.