Ingredients

How to make it

  • Saute the bell pepper and onion in a small amount of neutral oil until softened (I use grapeseed oil). Allow to cool.
  • Cream together the cream cheese and mayonnaise in a medium to large bowl. Add minced green onion, dill weed, tarragon and Old Bay. Stir in cooled pepper/onion mixture. Gently fold in the crab meat and salmon, being careful not to break it too much.
  • Add about 3/4 cup of the panko, gently fold into the mixture until it just holds together; do not add too much of the panko.
  • Form patties with the mixture (the size will depend on if you are making these as a first course or an appetizer). Put the remaining panko in a wide bowl and coat both sides of each crab cake.
  • Heat a neutral oil in a large skillet over medium heat and fry each cake until browned on both sides, turning once.
  • To Serve: Place a dollop of sour cream and caviar on each cake.
  • *LindySez - The easiest way to find shells in shelled crab is to place the crab meat into a large, oversized metal bowl. As the crab hits the bowl, if there is a shell, you will hear it hit and can find it and remove it. After all the crab is in the bowl, toss the crab around a few times by shaking the bowl, this will alert you to any shells you may have missed.
  • Per Serving (as a first course): 155 Calories; 6g Fat; 12g Protein; 15g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 323mg Sodium.

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