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Source: McCall’s Magazine |
Total Carbohydrates: 2 per serving Servings: 4 |
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Crab and Salmon
Cakes |
Prep Time: 25 min |
1 6oz skinless salmon fillet, cut into strips
1/2 cup heavy cream
1 tsp salt
1/2 tsp ground white pepper
1 lb lump crab meat (picked over for shells)
1/4 cup finely diced seeded tomato
2 Tbs each, snipped fresh chives and chopped parsley
1 Tbsp olive oil
1. In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended.
2. Shape into 8 (3" round) cakes, about 3/4" thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes; fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain.