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Louisiana Deviled Crab Cakes ................... Very good! Enjoyed them last night for dinner.
- Thread starter sylvia
- Start date
florisandy
Well-known member
That makes two of us Sylvia. I made them last year and loved them.
Seeing as I cannot get lump crab meat, do you think. . .
Seeing as I cannot get lump crab meat, and if I could I probably would be too cheap to buy it, do you think this would be good with an equivalent amount of good canned salmon? I like the spices of this recipe. . .
Seeing as I cannot get lump crab meat, and if I could I probably would be too cheap to buy it, do you think this would be good with an equivalent amount of good canned salmon? I like the spices of this recipe. . .
I think that's a great idea. I can't see why it wouldn't work. Inside is a salmon cake recipes,
I've made. At first glance, it seems very similar. You could always taste and adjust seasonings. I may try it myself! I always use the large cans of salmon with bones for salmon loaf, think I'd go for the smaller boneless cans for this.
Btw, comments at the bottom are by the orginal poster, not mine.
* Exported for MasterCook 4 by Living Cookbook *
Crispy Salmon Cakes with Lemon-Caper Mayonnaise
Recipe By : GaylaJ
Serving Size : 4 Preparation Time: 0:40
Categories : Fish Main Dish
Sauce
Amount Measure Ingredient -- Preparation Method
1 Tbs vegetable oil, divided
1/4 cup finely chopped onions
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 Tbs Dijon mustard
1/4 tsp fresh ground black pepper
2 7 1/2-oz cans canned salmon, drained (skinless, boneless)
1 large large egg, lightly beaten
2 Tbs mayonnaise
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
2 dashes Tabasco sauce
Lemon-Caper MayonnaiseLemon-Caper Mayonnaise6 Tbs fat-free mayonnaise
2 tsp capers
1/2 tsp grated fresh lemon rind
1/2 tsp lemon juice
1/4 tsp fresh ground black pepper
1/8 tsp crushed red pepper flakes
1. Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add
onion and celery and sauté 4 minutes, or until tender.
2. Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black
pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and
Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a
1/2-inch thick patty.
3. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until
hot; add patties and cook 5 minutes on each side or until lightly browned.
5. Serve salmon cakes with Lemon-Caper Mayonnaise.
Lemon-Caper Mayonnaise
1. Combine first 6 ingredients in a small bowl; cover and chill.
Comments: This recipe was published in Cooking Light. I make it a bit
different than it originally appeared, though (I don't use fat-free
mayonnaise, saltines, etc. and also add some additional ingredients to suit
my taste). If you would like to make the original version, just stick with
the fat-free items and omit the last 4 items in the ingredient list (mayo
through Tabasco) and you will have the original recipe. Prep time includes
20 minutes chilling time for the salmon cakes.
Recipe Source: GaylaJ
- - - - - - - - - - - - - - - - - -
I've made. At first glance, it seems very similar. You could always taste and adjust seasonings. I may try it myself! I always use the large cans of salmon with bones for salmon loaf, think I'd go for the smaller boneless cans for this.
Btw, comments at the bottom are by the orginal poster, not mine.
* Exported for MasterCook 4 by Living Cookbook *
Crispy Salmon Cakes with Lemon-Caper Mayonnaise
Recipe By : GaylaJ
Serving Size : 4 Preparation Time: 0:40
Categories : Fish Main Dish
Sauce
Amount Measure Ingredient -- Preparation Method
1 Tbs vegetable oil, divided
1/4 cup finely chopped onions
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 Tbs Dijon mustard
1/4 tsp fresh ground black pepper
2 7 1/2-oz cans canned salmon, drained (skinless, boneless)
1 large large egg, lightly beaten
2 Tbs mayonnaise
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
2 dashes Tabasco sauce
Lemon-Caper MayonnaiseLemon-Caper Mayonnaise6 Tbs fat-free mayonnaise
2 tsp capers
1/2 tsp grated fresh lemon rind
1/2 tsp lemon juice
1/4 tsp fresh ground black pepper
1/8 tsp crushed red pepper flakes
1. Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add
onion and celery and sauté 4 minutes, or until tender.
2. Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black
pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and
Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a
1/2-inch thick patty.
3. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until
hot; add patties and cook 5 minutes on each side or until lightly browned.
5. Serve salmon cakes with Lemon-Caper Mayonnaise.
Lemon-Caper Mayonnaise
1. Combine first 6 ingredients in a small bowl; cover and chill.
Comments: This recipe was published in Cooking Light. I make it a bit
different than it originally appeared, though (I don't use fat-free
mayonnaise, saltines, etc. and also add some additional ingredients to suit
my taste). If you would like to make the original version, just stick with
the fat-free items and omit the last 4 items in the ingredient list (mayo
through Tabasco) and you will have the original recipe. Prep time includes
20 minutes chilling time for the salmon cakes.
Recipe Source: GaylaJ
- - - - - - - - - - - - - - - - - -