Salmon, Worthy Crab Cake Proxy
With California’s dungeness crab season vitually put on hold by health authorities due to some toxic contamination of the shell fish (November, 2015), it’s time to turn the spotlight on salmon as a worthy crab cake proxy.
Salmon cakes are surprisingly easy to prepare and only the crab connoisseur will insist that “there is nothing like the real thing.”
This recipe is made from canned Alaskan wild salmon which makes making these delicious cakes even more of a breeze.
I usually add raisins to my salmon cakes, but I skipped them this time, but that is no reason for you not to add this sweet option.
1 can, Alaskan Wild Salmon, 14.75 oz
1/3 cup chopped green onions
1/3 cup bread crumbs, plus more for dredging
Olive oil for frying
Mayonnaise for dressing
Place the drained salmon in a medium bowl and mash. Add eggs, bread crumbs and green onions and mix well. Make round patties using your hands and dredge either side of each patty with the rest of the bread crumbs. Healt Olive oil over medium-high heat. Fry the patties in batches, making sure both sides are nicely browned but not burnt. Remove from heat and place on a plate lined with paper towel to drain excess oil. Serve warm with a side of tomato and cucumber slices and some wild rice. Squeeze some mayonnaise on top of each salmon cake.