Smoked Salmon and Crab Cakes Recipe

Grilled Salmon and Crab Cakes with dipping sauce on a platter.

4.60 from 5 votes

Smoked Salmon and Crab Cakes Recipe

A smoky twist to a traditional crab cake. Smoked salmon fillet is mixed with Dungeness crab to create incredible flavor and moisture for the ultimate salmon-crab cakes.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Appetizer

Cuisine: American

Servings: Crab Cakes

Author: Mary Cressler

Cost: $25

Ingredients

8 ounces fresh Dungeness crabmeat, flaked (Be sure any excess liquid is drained)
4 ounces smoked salmon
¼ cup red bell pepper, finely diced
¼ cup green onion, the white and some of the green parts, diced
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh squeezed lemon juice
½ cup Panko breadcrumbs (Gluten free panko works great if GF)
¼ teaspoon salt
¼ teaspoon Fresh ground pepper to taste (about 2-3 twists)
¼ teaspoon of smoked paprika less than ¼ teaspoon
1 cup extra virgin olive oil for frying, you want enough to coat the entire pan or plancha with a little depth but not to cover the crab cakes.

Instructions

Combine: Combine the crabmeat and salmon together. Add the red bell pepper, green onion, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, salt, pepper, and smoked paprika. Taste and adjust any seasonings to your preference.
Heat Oil: Heat about 2 tablespoons of oil in a large nonstick skillet (the amount of oil used will be based on how large your pan is. You want to coat the pan with a little excess oil). Alternatively you can cook these on your grill if you have a flat top or plancha.
Fry: Using an ice cream scooper (or similar size spoon), to scoop out and form the mixture into a 2” diameter cake and flatten slightly. In batches of 3-4 patties, sauté on each side for approximately 2 to 3 minutes or until golden brown. Remove and place on a paper towel to soak up any excess oil. Serve immediately with your favorite dipping sauce.

Notes

For the freshest flavor use fresh lump Dungeness crab meat, and freshly smoked salmon.
The size of the cakes is perfect as an appetizer, or serves over some greens for a light dinner.

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