Crab and Salmon Cakes
Instructions:
- 6 ounces salmon fillet -- skinned, cut into strips
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lump crabmeat
- 1/4 cup tomatoes -- seeded, finely diced –or rotel tomatoes with green chili’s
- 2 tablespoons fresh chives -- chopped
- 2 tablespoons fresh parsley -- chopped
- 1 tablespoon olive oil
- In food processor, pulse salmon strips until finely chopped.
- With machine running, slowly add cream, salt, and pepper; process until smooth.
- Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
- Shape and flatten into 8 3-inch round cakes.
- In large non-stick skillet, heat oil over medium-high heat.
- Fry 2-4 minutes per side to brown.
- Drain on paper towel.
- Makes 4 servings.