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Crab & Salmon Cakes |
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Serves: 4 Prep Time: Ready in 25 minutesCarbohydrate Count: 1g per serving 6 ounces skinless salmon fillet, cut into strips 1/2 cup heavy cream 1 teaspoon salt 1/2 teaspoon ground white peppers 1 pound lump crabmeat 1/4 cup tomatoes, seeded and finely diced 2 tablespoons fresh parsley, chopped 2 tablespoons fresh chives, snipped 1 tablespoon olive oil 1. In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper; process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended. 2. Shape into 8 (3-inch round) cakes, about 3/4-inch thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes; fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes; drain. Crab & Salmon Cakes is from the Cook'n Low Carb collection. Click here to get this CD or better yet...download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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