Salmon or Seafood Cakes

Crab cakes are wonderful and delicious; problem is that good lump crab meat, even the stuff in a can (not the “crab dust” you get in a tuna-style can) is super expensive, i.e. over $10 for even the smallest usable amount. Salmon and other types of fish fillets, and even other types of shellfish like scallops, are much more reasonably priced.

My trick for making a tasty “crab cake” without the crab is to use salmon, instead. This feat can be accomplished, of course, with canned salmon; I still consider that an upgrade because tuna-style canned salmon tends to be of much better quality than the canned crab sitting on the shelf next to it. But if moderate poverty (and not extreme poverty) is driving you toward a cheaper crab alternative, frozen or fresh salmon fillets work swimmingly. I can imagine that tilapia or other types of fish fillets would work just as well.

When I cooked these the other day, I used what my parents had leftover around the house. There were three individually packaged salmon fillets as well as a handful of bay scallops.

SARAH’S AWESOME SEAFOOD CAKES

2 large eggs, lightly beaten
15 oz or so of seafood, salmon fillets, tilapia, scallops, etc.
1 small apple, peeled and shredded
1/3-1/2 cup fine dry breadcrumb
2 green onions, finely chopped
2 tablespoons mayonnaise
1 tablespoon ground ginger
1 teaspoon curry powder (I use Badia)
1 teaspoon paprika
(optional) 1/4 cup shredded cheddar
salt and black pepper

Cilantro Sauce

mayo
dijon mustard
lime juice
cilantro, chopped

Lightly grill, bake or pan fry any fish fillets. If you’re feeling ambitious you can marinate the fillets ahead of time in citrus juice and ginger. The fillets don’t necessarily need to be baked through (the cakes themselves will be baked, after all), just enough to be able to fork flake the fillet. Shellfish can simply be thawed. Larger pieces can be chopped up.

Combine all ingredients in a small bowl. If the mixture is too wet, add more breadcrumbs. Preheat oven to 350 degrees. Shape into cakes and arrange on a non-stick baking sheet. Bake until golden brown. Serve with cilantro sauce.

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