You could easily use this recipe as a base for making shrimp or crab cakes, or even tuna cakes--or hey, how about some big offshore fish like wahoo, snapper or grouper? Just replace the salmon with your desired seafood (Note: you'd want your seafood of choice to be pre-cooked or smoked.) All of the other proportions would stay the same.
INGREDIENTS (salmon cakes-makes about 8 patties):
10-14 oz flaked salmon
2 green onions, sliced
1 egg, beaten
2 tsp lemon juice
1 tsp creole or spicy brown mustard
1 tsp Worcestershire sauce
1 Tbsp Cajun seasoning
1 clove minced garlic
1/2 cup seasoned bread crumbs
1/2 cup Panko bread crumbs
1/4 tsp cayenne
Remoulade: (this is best when it's had some time to sit, so make this first, or even the night before)
1/2 cup light mayo
3 Tbsp cocktail sauce
1/2 Tbsp yellow mustard
1/2 Tbsp Creole or spicy brown mustard
1 Tbsp olive oil
2 tsp hot sauce
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1 green onion, diced
1 tsp dried parsley
1/2 tsp minced garlic
1/4 tsp chili powder
1/2 tsp Cajun seasoning
(Note: if, for time/convenience, you'd prefer to buy remoulade, I like Louisiana Fish Fry's version.)
DIRECTIONS:
Mix all of the ingredients in a large bowl until well combined. If your patties don't want to stick together, add an extra beaten egg.
In a medium skillet, heat olive oil or coconut oil over medium-high heat--you should have about 1/4 inch of oil in the pan. NOTE: This will get used up as you cook, so have some extra on-hand.
Form the salmon mixture into patties (we got about 8), and then place into the pan, frying on each side for about 3-5 minutes or until golden brown. Place on a plate with paper towels to absorb the excess oil.
Serve with a salad or veggie side dish (we were a little pressed for time so we used a Bird's Eye steamable blend), topped with the remoulade and some extra green onions.
Similar Recipes:
Feaux Krab Cakes
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