"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Salmon and Crab Cakes w/Caper Sauce Recipe

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This recipe for Salmon and Crab Cakes w/Caper Sauce, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Leith
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For sauce:

3/4 c mayonnaise
juice of 2 lemons
1 T chopped capers
1 t fresh thyme (or 1/2 t dried)

For salmon/crab cakes:

1 small can salmon
1 small can crabmeat
1/2 c crushed saltine crackers or dry bread crumbs
1 egg
1/2 c green onions, chopped
1/2 c yellow or orange pepper, finely diced
juice of 2 lemons
1 t fresh thyme (or 1/2 t dried)
1 T sauce (see above)

Directions:
Directions:
Mix all sauce ingredients together in a small bowl. Mix ingredients for salmon/crab cakes in a medium bowl. Pour a combination of olive and canola oil into a large heavy skillet to a depth of about 1/4 inch and warm over medium-high heat. Shape the salmon/crab mixture into patties and fry until golden brown on one side. Turn and repeat on the other side. Drain on a paper towel. Serve hot with a dollop of sauce on the top and pass extra sauce at the table.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a recipe I've adapted from the salmon patties my mom used to make when I was a kid. It's comfort food for me, and it turns out that kids still love it today.

 

 

 

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