Salmon and Crab Cakes

Serves: 5
Carbs: 5 Grams carbs total recipe
Effort: Easy


6 ounces salmon fillet — skinned, cut into strips
1 pound lump crab meat
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup tomatoes — seeded, finely diced -or rotel tomatoes with green chili’s
2 tablespoons fresh chives — chopped
2 tablespoons fresh parsley — chopped
1 tablespoon olive oil

How to Prepare:
In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt, and pepper; process until smooth.
Transfer to a medium bowl; stir in crab meat, tomato, chives, and parsley until well blended.

Shape and flatten into 8 3-inch round cakes.

In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.

Makes 4 servings.

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