Salmon-stuffed crab cakes
Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
4
The salmon is smoked, which adds an interesting layer of flavor to a basic crab cake. Wasabi makes the sauce spicy.
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Ingredients
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1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 slices smoked salmon, 1/4 inch thick
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce (recipe below)
Garnish: fresh cilantro sprigs
Directions
Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.
Spicy Avocado Tartar Sauce
1 tablespoon wasabi powder
1 tablespoon water
1/2 cup mayonnaise
1 ripe avocado
1 1/2 tablespoons dill pickle relish
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Preparation
Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.
