Baked Krab & Salmon Cakes
- Number of Servings: 3
Ingredients
1-6 oz tin chunk style salmon in water, drained2 oz imitation crab meat1 juice of 1 lemon wedge1 large egg1/3 c. italian style bread crumbs1 small stalk celery, chopped2 tbsp. onion, chopped1 tsp butter1/2 tsp. garlic, minced1/2 tsp. salt1/2 tsp. pepper
Preheat oven to 350 degrees.
In a medium bowl, combine salmon, salt, pepper and lemon juice.
Chop crab meat and add to salmon. Refridgerate at least 10 minutes.
In a small skillet, melt the butter and add onion and celery. Saute until onion is translucent.
Stir onions and celery into salmon and crabmeat.
Add garlic and egg, mix until fully incorporated. Add breadcrumbs a little at a time, until mixture is crumbly but sticks together.
Spray a baking sheet lightly with cooking spray.
Using a 1/2 c. measuring cup, pack frimly into cup, then turn out into your hand and mold into a cake appx 1" thick.
Bake 30 minutes and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user WICCANIA.
In a medium bowl, combine salmon, salt, pepper and lemon juice.
Chop crab meat and add to salmon. Refridgerate at least 10 minutes.
In a small skillet, melt the butter and add onion and celery. Saute until onion is translucent.
Stir onions and celery into salmon and crabmeat.
Add garlic and egg, mix until fully incorporated. Add breadcrumbs a little at a time, until mixture is crumbly but sticks together.
Spray a baking sheet lightly with cooking spray.
Using a 1/2 c. measuring cup, pack frimly into cup, then turn out into your hand and mold into a cake appx 1" thick.
Bake 30 minutes and serve.
Number of Servings: 3
Recipe submitted by SparkPeople user WICCANIA.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 5.6 g
- Cholesterol: 95.8 mg
- Sodium: 995.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.8 g
- Protein: 15.3 g
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