Crab & Salmon Cakes
Ingredients:
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 chilis
2 tablespoons fresh chives -- chopped
2 tablespoons fresh parsley -- chopped
1 tablespoon olive oil
Preparation:
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.
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