Crabmeat Or Salmon Patties Recipes

BAKED SALMON TOPPED WITH CRAB

Steps:

• Preheat the oven to 350°F.
• Take a baking pan and line it with foil. Spray a thin layer of PAM.
• Crumble crab meat.
• Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
• Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
• Top salmon with crab meat.
• Sprinkle cheese onto the crab meat.
• Bake about 25 to 30 minutes.
• Then broil for 2 minutes or until the cheese turns brown.

SALMON AND CRAB CAKES

Steps:

• Bring potatoes to boil in salted water and cook until tender.
• Meanwhile, preheat oven to 450 degrees. Season salmon with salt and pepper, and rub with half of lemon juice. Bake in oven for 10 minutes. Set aside.
• Drain cooked potatoes and mash them with a fork in a large bowl. Heat 2 teaspoons of oil in a small saucepan. Add mustard seeds. When they are fragrant, pour contents of pan over potatoes. Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon. Mix ingredients together. Add half the chilies, or season to taste. Season with salt and pepper. Shape into 6 large patties, 12 small ones or 24 small ovals. Arrange on a plate, cover with plastic wrap and refrigerate several hours.
• Mix mayonnaise with remaining cilantro, chilies and ginger. Refrigerate.
• Season flour with salt and pepper in one dish. Beat eggs with 2 tablespoons water in another dish. Dip cakes lightly in flour, then in egg, then in panko.
• Heat oil that is 1/4 inch deep in a large skillet. Fry cakes over medium heat, turning once (about 5 minutes per side), until cakes are browned. Serve hot or at room temperature, with seasoned mayonnaise alongside.

CRABMEAT OR SALMON PATTIES

Steps:

• Finely crumble crackers into a bowl; you should have 1 cup of coarse meal. Flake crab meat or salmon into bowl with crumbs, breaking up any skin and bones if using the salmon (or remove them if you prefer). Add Worcestershire, hot sauce, parsley, mustard, and mayonnaise. Mix until blended. Add egg and blend well.
• Shape mixture into 8 patties. Lay them on waxed paper or parchment near the frying pan. In a frying pan (I prefer cast iron), melt 1 tablespoon of the butter over medium heat. Cook 4 patties until browned, about 3 minutes. Add another 1/2 tablespoon of butter, turn and brown the other side. Repeat with the remaining butter and patties. You can keep the first batch warm in the oven.
• To plate, sprinkle patties with chopped parsley; serve with lemon wedges.