Salmon Crab Patties

Total Time: 45 minutes
Makes: 15 patties 

Ingredients

Salmon

  • 2 lbs. salmon filet, all bones and skin removed
  • 1 small sweet onion
  • 1 stalk green onion
  • 2 tablespoons garlic salt, preferably Lawry’s brand
  • ½ teaspoon sugar
  • ½ teaspoon lemon juice
  • ¼ cup panko
  • 3 tablespoons oil (for frying)

 

Crab Filling

  • ¾ cub fresh crabmeat
  • 1 tablespoon mayonnaise
  • Pinch of pepper

Cream Corn Sauce

  • 1 can cream corn
  • 2 tablespoons chicken broth
  • 2 tablespoons mayonnaise
  • 1 tablespoon capers
  • ½ teaspoon salt

Directions

In a food processor, pulse the salmon into ½” size pieces (about 5 seconds). Using the same bowl, pulse the onions and green onion 6 to 7 times, until diced. Mix the onion with the salmon, add the seasonings and set aside.

 

To make the crab filling, simply mix the crabmeat, mayonnaise and pepper together. Using your hands, form the salmon into 2” balls by tossing the mixture back and for the to help it hold together. Make an indentation in the center of the salmon ball and fill with a teaspoon of the crab mixture. Reshape the salmon ball, making sure to seal in the crab filling. Flatten the ball into a patty and place it onto parchment-lined pans.

 

Next, make the cream corn sauce by heating all the ingredients together over a low heat. Set aside.

 

Heat the frying pan on a medium heat. Add the oil and pan-fry the salmon patty, turning it over when golden brown (about 3 to 4 minutes per side). Drizzle the sauce over the patties and serve with hot rice. Note: Salmon patties can be made without the crab filling.



Recipe created by Personal Chef Joanne