Canned salmon provides a flavor twist and an omega-3 boost to traditional Maryland crab cakes. Serve with lemon wedges, tartar sauce and plenty of grilled corn or veggies.
Special Diets:
Ingredients
Method
In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin.
Gently fold in 2/3 cup bread crumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise and egg until combined and then shape into 12 small patties. (Salmon patties can be made up to a day in advance. If you're not cooking them immediately, transfer to a large plate, cover and refrigerate.)
Transfer remaining 1 cup breadcrumbs to a wide, shallow dish.
Gently coat each patty in bread crumbs, shaking off any excess, and transfer to a large plate.
Heat 2 tablespoons of the oil in a large skillet over medium heat.
Arrange 6 of the patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over, 2 to 3 minutes per side.
Transfer to a paper towel-lined plate as done and then heat remaining oil in skillet and repeat process with remaining patties.
Serve salmon cakes hot, with lemon wedges on the side.
Nutritional Info
Serving Size
Calories
440
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.