I’m not a fan of crab cakes, which I usually find boring. A lot of places brag about “very little filler,” but I actually think the filler is the only thing that makes them interesting. So I was skeptical of this recipe from the pouch of Chicken of the Sea Salmon. But it has a great lemony flavor, and just the right amount of crunch.
- 1 pouch (5 oz) Pink Salmon
- 1/4 cup green onion, chopped
- 1/4 cup red bell pepper
- 1/4 cup light mayonnaise
- 2 Tbsp lemon juice
- 1 egg, beaten
- 1/4 tsp cayenne pepper
- 1/4 cup seasoned breadcrumbs + more
- salt and pepper to taste
Combine all ingredients and roll into four balls.
Roll balls in more breadcrumbs.
Flatten into 1/2 inch thick cakes.
Sauté in olive oil 4 minutes on a side, or until brown.
Serve with tartar sauce or chutney.