Smoked Salmon Crab Cakes Recipes

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BLUE CRAB AND SALMON GRIDDLE CAKE WITH SMOKED SALMON AND ROASTED SERRANO CHILE BUTTERMILK SAUCE



Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 25

1 cup sour cream
1/2 cup buttermilk
2 serrano peppers, roasted, peeled and finely chopped
4 cloves garlic, finely chopped
Squeeze lime juice
Salt and pepper
1 salmon fillet, 6 ounces
Water
1 bay leaf
4 parsley sprigs
3 tablespoons lemon juice
4 black peppercorns
Flaked poached salmon (recipe above)
8 ounces jumbo lump crab meat, flaked
2 tablespoons prepared mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
1/2 cup finely chopped red onions, sweated
3 cloves garlic, sweated
2 egg whites, stiffly beaten
1/2 cup dried bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Canola oil, for cooking
Garnish: Smoked Salmon

Steps:

  • For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
  • For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
  • For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.

SMOKED SALMON CRAB CAKES



Smoked Salmon Crab Cakes image

Serve this with the Avocado Tarter Sauce and it is a winning combination. Recipe is by Frank P. Melodia.

Provided by Chef Jeff Garland

Categories     Crab

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh lump crabmeat, drained
1/4 cup finely chopped green onion
1/4 cup finely diced roasted red pepper
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup breadcrumbs
1/4 cup canola oil

Steps:

  • Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
  • Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
  • Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce Recipe #98635 . Garnish with fresh cilantro sprigs, if desired.

Nutrition Facts : Calories 385.2, Fat 19.8, SaturatedFat 2.1, Cholesterol 95.5, Sodium 1170.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.3, Protein 28.5

SMOKED SALMON CAKE



Smoked Salmon Cake image

Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 eight-ounce packages cream cheese, softened
1/2 cup finely chopped red onion
2 tablespoons capers, drained and chopped
2 tablespoons fresh dill, finely chopped, plus more for garnish
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts
1 pound smoked salmon, thinly sliced
1 1/2 seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more for decorating sides of cake
1/2 cup creme fraiche
2 1/2 ounces salmon roe
1 ounce black caviar
Lemon wedges, for garnish

Steps:

  • In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
  • Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
  • Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
  • Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.

SMOKED SALMON FISH CAKES



Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories     < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

  • Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
  • Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
  • Divide mixture into eight portions and form into balls.
  • Flatten each ball to about 1 inch thick.
  • Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
  • Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
  • You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

THE BEST SALMON FISH CAKES



The best salmon fish cakes image

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

450g floury potatoes, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve

Steps:

  • Heat the grill.
  • Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
  • Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
  • Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
  • Shape into 4 large fish cakes.
  • Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
  • Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
  • Serve with salad and lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SMOKED SALMON SALAD WITH CRAB DRESSING



Smoked salmon salad with crab dressing image

Quick yet luxurious, this is a great supper for two - the fresh crab mix with mayo and cayenne is also delicious with potatoes

Provided by Sara Buenfeld

Categories     Dinner, Starter

Time 15m

Number Of Ingredients 12

100g tub fresh crabmeat
2 tbsp mayonnaise
good pinch cayenne pepper
½ tbsp lemon juice
1 tbsp olive oil
6 small slices smoked salmon
2 small handfuls curly endive
8 cherry tomatoes , halved
1 avocado , peeled, stoned and thickly sliced
1 small shallot , thinly sliced
few rocket leaves, to serve
toast (optional)

Steps:

  • Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.
  • Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.

Nutrition Facts : Calories 538 calories, Fat 44 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.5 milligram of sodium

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Top Asked Questions

How do you make a crab salad with smoked salmon?
Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning. Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates.
How do you cook smoked salmon cakes?
Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden.
How do you make a crab cake with lump crabmeat?
Place the salmon in the dish, on top of the melted butter. In a bowl, combine the lump crabmeat with the egg, the breadcrumbs, mayo, parsley, dijon, salt, pepper, garlic powder and paprika. Add in the rest of the melted butter. Stir until everything is moistened and the mixture comes together, almost like crab cakes.
How do you cook salmon with breadcrumbs?
Then flake the salmon with a fork and remove any skin and bones. In a medium bowl combine mayonnaise, lemon juice, green onion, onion, mustard, parsley, salt, pepper, crumbs and salmon. Gently combine and set aside. Place 1 cup of the breadcrumbs on to a shallow bowl or plate.

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