Miso Salmon Crab Cakes with Spicy Mayo

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We had some salmon leftover in the freezer from a few weeks ago that we didn’t have time to use yet, so today seemed like a great day to experiment with something new! Normally I will bake or pan fry my salmon, but today I wanted to do something a little more sophisticated with a little more depth to it. I had some canned crab meat from Costco as well that I paired with the salmon. This is honestly one of the easiest recipes you can make at home and even store in the freezer later for a quick, ready to eat meal at a later date. It’s also really good value too. One piece of salmon mixed with 2 cans of crab meat make about 18 ice cream scoop sized crab cakes. After breading them all I put the remaining few in the freezer to heat up whenever I feel like having them.

INGREDIENTS

  • 1.5lb salmon, skinned and deboned
  • 2 cans of crab meat
  • 2 garlic cloves
  • 6cm piece of peeled ginger
  • 1/4 lemon juice
  • 2 thai bird chillies
  • 3 sprigs green onion
  • 2 tablespoons miso paste
  • 1 egg
  • 1 tablespoon soy sauce
  • 1 teaspoon white pepper
  • shredded nori seaweed
  • 2 tablespoon japanese mayo
  • 1/2 teaspoon sriracha sauce

RECIPE

peel ginger and garlic
place into food processor and watch as it becomes a fine paste
roll into ball with ice cream scoop for size guide, then coat in panko bread crumbs
heat and eat right away or store and keep them for later in her fridge.

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2 comments on “Miso Salmon Crab Cakes with Spicy Mayo

  1. Charisma says:

    These look absolutely delicious!! I have to try it since I love salmon!

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