Salmon-Stuffed Crab Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh lump crabmeat, drained |
1/4 cup finely chopped green onions |
1/4 cup finely diced roasted red peppers |
2 tablespoons mayonnaise |
1/2 teaspoon sea salt |
1/2 teaspoon white pepper |
3 ounces smoked salmon |
1 cup panko (japanese breadcrumbs) |
1/4 cup canola oil |
spicy avocado tartar sauce |
garnish: fresh cilantro sprigs |
Directions:
1. Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
2. 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.
3. 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. Garnish with fresh cilantro sprigs, if desired.
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