Baked Krab & Salmon Cakes

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Baked Krab & Salmon Cakes calories by ingredient
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Number of Servings: 3


    1-6 oz tin chunk style salmon in water, drained
    2 oz imitation crab meat
    1 juice of 1 lemon wedge
    1 large egg
    1/3 c. italian style bread crumbs
    1 small stalk celery, chopped
    2 tbsp. onion, chopped
    1 tsp butter
    1/2 tsp. garlic, minced
    1/2 tsp. salt
    1/2 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.

TAGS:  Fish | Dinner | Fish Dinner |

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