Salmon Mock Crab Cakes
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Salmon Mock Crab Cakes
These kosher crab cakes are amazing baked or fried you will love them. Serve with a wasabi sauce if desired.
Times
- Ready Time : 0 min
Servings
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup chopped green onion
- 2 garlic cloves, minced
- 1 egg
- 1 cup shredded imitation crab
- 1 can (14 oz.) salmon
- 1/4 cup cilantro, chopped
- salt and pepper
- 1 cup panko
- oil for frying or cooking spray for baking
Directions
Mix mayo, onion, garlic, egg, crab, salmon cilantero and salt and pepper – put in the fridge for a bout 45 minutes.
For frying, heat a large pan with a thin layer of oil. Once oil is hot, shape patty and coat with panko. Fry on each side about 5 minutes or until brown and crisp.
For baking, preheat oven to 400 degrees. Shape pattie, coat with panko and lay on greased baking sheet. Spray with cooking spray and bake for 20 minutes, turning half way through.
Tips: If you bake them you can make them larger like in the picture, but if you fry them they are better smaller.
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About Tamar Genger MA, RD
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5 Responses to Salmon Mock Crab Cakes
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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These look great! I bought a huge package of imitation crab and didn’t know what to do with the rest. Thanks!
Are these best served hot or cold?
I prefer them hot.
Shalom.
Many thanks for your recipes. Especially the Gluten free ones. Which I will use.
What is Panko please? And as I live in England. Is there imatation crab? I might just use the salmon and double it up.
Many thanks.
Hi Dawn thanks for writing. Panko are Japanese bread crumbs, they are little lighter than regular bread crumbs, but you can use gluten free bread crumbs. I have been told that the kosher fake crab is not so readily available outside of the US, it is a fun addition, but not necessary. I have a few other salmon cake recipes too and one uses chickpea flour so is gluten and egg free.