We keep modified kosher in our home and lifestyle, so we don’t eat shellfish. I have modified this Maryland Crab Cake recipe to accommodate canned salmon, but am sharing the link to the original recipe which I am sure is delicious. Classic Maryland Crab Cakes Recipe – Recipe – FineCooking
Highly recommend those of you in Dallas purchase one of the tarter or aioli sauces from TJ’s Fish Market as a dipping sauce for these. TJ’s Seafood Market – Fresh Seafood Market and Restaurant in Dallas, TX
I always serve these with a side of rice and a green veggie.
- Two (2) 14.75 ounce canned Salmon
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon dried chopped onions
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 3/4 cup plain breadcrumbs (panko for gluten free)
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- Drain the salmon if necessary, and pick through it for bones ( if you get the brand that is all natural. Some cans come deboned). Put the salmon in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, spices, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the salmon and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
- Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose
- Shape the salmon mixture into 8-12 cakes about 1 to 1.5 inches thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (6 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.
- Serve with garlic aioli or tarter sauce