Under-The-Sea Salmon Cakes |
A fisherman’s delight, these salmon cakes are swimming in flavor but low in fat. Fresh or canned crab meat may be used, too.
From You CAN Eat That! Awesome Food for Kids with Diabetes by Robyn Webb, MS (Cleveland Clinic Press; 2007)
Ingredients
- 1 pound cooked fresh salmon, skin removed and flaked (or one 14 oz. can of salmon,
- drained and flaked)
- 24 saltine crackers, preferably whole wheat, finely crushed
- 1 large egg, beaten
- 3 tablespoons nonfat mayonnaise
- 1 tablespoon Dijon mustard
- 2 scallions, trimmed and finely chopped
- 1⁄4 teaspoon Old Bay Seasoning®
- 2 teaspoons canola oil
Directions
1. In a medium-size mixing bowl, gently stir together the salmon, 2⁄3
of the crushed crackers, and all the remaining ingredients except the oil. Form mixture into 6 round cakes and set aside on a piece of waxed paper.
2. Place the remaining crushed crackers on a plate and coat both
sides of each salmon cake, pressing gently to adhere. Transfer to
a clean plate and refrigerate for 1 hour.
3. Heat the oil in a large nonstick skillet over medium-high heat. Fry
the salmon cakes about 5 minutes per side until golden brown. Transfer to a paper towel to drain, then serve.
Serves: 6, Serving size: 1 salmon cake, Preparation time: 20 minutes,
Cooking time: 10 minutes
