Salmon and Crab Cakes

Ingredients

• 1 pound Idaho potatoes, peeled and cut in chunks
• Salt
• ½ pound skinned wild Pacific salmon filet
• Freshly ground black pepper
• Juice of 1 lemon
• Canola or grapeseed oil
• 1 teaspoon brown mustard seeds
• ½ pound lump crabmeat, picked over
• 1 cup cilantro leaves, finely chopped
• 1 tablespoon finely minced fresh ginger
• 2 jalapeño chilies, seeded and minced, or to taste
• ⅔ cup mayonnaise
• 2 eggs
• ½ cup all-purpose flour
• 1 ¼ cups panko

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    778 calories; 63 grams fat; 4 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 20 grams protein; 129 milligrams cholesterol; 433 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Bring potatoes to boil in salted water and cook until tender.
2. 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.
3. 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.
4. Mix mayonnaise with remaining cilantro, chilies and ginger. Refrigerate.
5. 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.
6. Heat oil that is 1/4 inch deep in a large skillet. Fry cakes over medium heat, turning once. Serve hot or at room temperature, with seasoned mayonnaise alongside.

1 hour plus chilling