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Crab & Salmon Cakes
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1 (6 oz.) skinless salmon fillet, cut into strips
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. ground white pepper
1 lb.lump crabmeat, picked over for shells
1/4 cup finely diced, seeded tomato
2 tbl each snipped fresh chives and chopped parsley
1 tbl olive oil
In a food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth. Transfer to medium bowl; stir in crabmeat, tomato, chives and parsley until well blended. Shape into 8 (3" round) cakes, about 3/4" thick. In large non-stick 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.
Makes 4 servings
316 calories
2 carbs
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