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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Serve this with the Avocado Tarter Sauce and it is a winning combination. Recipe is by Frank P. Melodia. Ingredients:
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 |
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 Cantaberry Crumble Top Muffins . Garnish with fresh cilantro sprigs, if desired.
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