Salmon Cakes (Crab or Tuna)



2 Tbsp bacon grease, oil, or butter

1/2 onion, diced or 1/4 cup green onion (don’t cook)

1/2 bell pepper, diced 

Salt & pepper 

1 1/2 Tbsp Old Bay seasoning 

2 - 14.75 oz canned salmon or crab, drained & flaked

2 eggs

1/4 cup mayonnaise

1 Tbsp Dijon

1/4 c + 2 Tbsp cup Italian bread crumbs (sub panko)

1/2 cup panko bread crumbs, coating 


Makes 14 large heaping scoops


Sauté veggies in 2 Tbsp fat with salt and pepper over medium heat 8-10 minutes. Allow to cool slightly. 


Flake salmon into a large bowl; beat the eggs and add to the bowl. Add the remaining ingredients, minus the breadcrumbs for coating. Add a bit more mayonnaise if needed to reach desired consistency.


Using a large scoop, form into puck shape, making 14 in total. Place breadcrumbs in separate dish and coat both sides of cake. Place on tray, cover with plastic wrap and refrigerate at least 1 hour, up to 8 hours. 


Stovetop/oven method:

Heat a skillet over medium heat with 2 Tbsp fat and place cakes in the pan; cook for 5 minutes on each side, until nicely browned. Keep them warm in the oven at 200, for up to 15 minutes, if desired.


Bake method: 

Preheat your oven to a temperature between 375°F. Line a baking sheet with parchment paper and lightly grease it with olive oil. For extra crispiness, place the baking sheet in the oven while it preheats. Bake 20 minutes or until heated through. Broil tops if needed. 


Broil method:

Place rack 8 inches from the boiler element and place cakes on a metal baking sheet. Cook for 4 minutes on high broil, rotate pan and then broil on low an additional 6-8 minutes until tops are golden brown.


Tarter Sauce
  • 5/8 cup mayo (5 ounces)
  • 1¼ Tablespoons Dijon mustard
  • 2½ Tablespoons sweet relish (2 Tbsp + 1½ tsp)
  • 1 Tablespoon lemon juice or white vinegar 
  • 3 dashes hot sauce


Stir to combine. 



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