1 (14 oz.) can salmon 1/2 cup light cream 1 tsp. salt 1/2 tsp. ground white pepper 1 lb. precooked lump crabmeat 1/4 cup finely diced, seeded tomato 2 tbsp. each snipped fresh chives and chopped parsley 1 tbsp. extra virgin olive oil Maine Dishes, Anderson Diet, Fish Cakes, Cakes Recipes, Tracey Anderson, Crabs Cakes, Healthy Food, Salmon Patties, Salmon Cakes
Also on these boards
Crab Cakes~ You don’t need to be from the Chesapeake to appreciate a Maryland-style crab cake. With a hint of Old Bay seasoning – which you can omit or substitute with seasoned salt or a pinch of cayenne for added kick – and fresh crab, you can’t go wrong serving these crab cakes for dinner.
When Brad bit into these "Crazy-Good Crab Cakes" a few nights ago, he immediately said, "Wow...these are just like the crab cakes from The Red Bar!" You can imagine my excitement when he compared my crab cakes to those of The Red Bar! Haha. He was right...everything from the crab meat to the filling was perfect. In fact, they were so flavorful, that we didn't even add any sauce! It was one of those meals that I didn't want to end! And best of all, they were a cinch to make!
This Rosemary Ranch Salmon is delicious! The combo of the flavors creates a tender and savory sauce that is out of this world. the-girl-who-ate-...
#paleo Salmon Cake: 1 6-oz. can of Boneless and Skinless Salmon; ½ of a medium onion, diced; 1 tbsp. + 1 tsp. of Coconut Flour; 2 eggs; 1 rib of celery, diced; 1 tbsp of dried dill; 1 tsp of lemon pepper; ¼ tsp of Celtic Sea Salt; 3 tbsp of coconut oil/butter/ghee