simple salmon & crab cakes

Salmon is flaked together with crab meat, seasoned lightly with onion, salt and pepper, and finished with lemon. Grilled to a crispy perfection in cocoanut oil.  My brother and I made these for Sunday dinner. Cooking and talking, mostly about Michael Jackson in my parent’s kitchen. Dancing, singing, and making these cakes. We served them with mashed potatoes, and seasoned cucumbers that I am planning on sharing with you later this week. My family and I sat and stood around the end of the bar eating and talking.


5 oz cooked salmon

3 oz cooked, and picked crab meat, good quality canned would be fine

1/2 onion chopped, very finely

2 cloves of garlic, chopped

2 eggs

1 slice of good quality bread, artisan would be ideal



cocoanut oil

Put the bread in a food processor. Grind until you have bread crumbs, set aside. In a large mixing bowl mix everything together, season with salt and pepper, mix using your hands if needed. Scoop a scant 1/4 cup of the mixture into your hands, shape it into a ball, and flatten it until it’s about 1/2 inch thick. Shape all the cakes and set aside.

Heat enough oil over medium to generously cover the bottom of a cast iron skillet. Brown the cakes, flip and brown on the other side. Serve warm with a wedge of lemon.

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