Cajun-Style Salmon Cakes w/ Remoulade

The bayous of Louisiana aren't exactly known for salmon.  So why am I not doing a crab or shrimp cake instead?  Well...to be honest...salmon is what I had on hand.  Simple as that.  And the MAIN reason I wanted to make these was really just to serve as a vessel for my remoulade sauce, which I was craving hard core.

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

Feaux Crab Cakes

I hope you are all taking advantage of the break in the SnowPocalypse/ SnowTastrophe/ SnowMaggedon weather!  We are loving this warm up in the weather—though it also has us scrambling to get things ready over at The Scoop since the park across the street has been PACKED!  Apparently Spring Fever is in full effect & the only cure is fresh air & ice cream. :)
With the gorgeous weather, I was craving something a little lighter…something reminiscent of the Gulf.  And, preferably something that would allow me to use the random package of Louis Kemp fake crab meat I found in my freezer.  I’m sure I bought it with intentions to make my Crab & Corn Bisque some time over the winter, but that never happened. And this weather is just too WARM for bisque!  So what’s a gal to do?

KRAB CAKES.  That’s what we do.  Of course, crab cakes are ALWAYS like, a thousand times better when you have fresh, delicious, REAL Gulf crab meat, but sometimes, you live in Missouri, and you have fake crab meat that you got on sale.  So you make do.  But you can add a ton of fresh veggies to make up for it.
Ingredients:

• 1 lb imitation crab meat (surimi)
• 1 stalk celery, diced
• ¼ white onion, diced
• ¼ cup diced mushrooms
• 1 Tbsp dill pickle relish
• 2 Tbsp light mayo
• 1 tsp Cajun seasoning
• 1/4-1/2 cup seasoned bread crumbs
• 1-2 eggs, whisked
• Flour for dredging (I used a combination of flour, corn meal, & bread crumbs in equal parts)
• ¼ cup olive oil for cooking (divided—add about 1 Tbsp at a time)

Directions:
In a food processor, pulse the crab, celery & onion until diced—should be about the texture of rice.  In a large bowl, combine the mushrooms, relish, seasoning, bread crumbs (1/4 cup to start with), mayo, & 1 egg, then slowly integrate the krab/onion/celery mixture.

If the mixture is too dry, add part of another egg.  If it’s too loose, add more of the breadcrumbs.  Then form into patties and refrigerate for at least one hour (though you can let these sit as long as overnight).
In a small skillet, heat about a tablespoon of olive oil over medium heat.  When ready, dredge the patties two at a time and fry in the skillet (using the small skillet allows you to use less oil for frying).  It should take about 2 minutes per side, or until golden brown.  When those are done, place them on a paper towel to drain off the excess, add another tablespoon of oil to the pan, and make the next batch.   Makes 8 patties.

Serve with a New Orleans style remoulade sauce—here’s my recipe:

• 1/2 cup light mayonnaise (NOT Miracle Whip)
• 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

(For the best flavor, make this sauce the night before so the flavors can fully combine.  Or, if for time/convenience, you'd prefer to buy remoulade, here's the one I like.)

Add a light salad on the side, and you’ve got a perfect meal to enjoy on your patio!