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Howard L. Puckett Photo by: Howard L. Puckett

Salmon-Stuffed Crab Cakes

Coastal Living APRIL 2004

  • Yield: Makes 4 crab cakes


  • 1 pound fresh lump crabmeat, drained
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely diced roasted red peppers
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 3 ounces smoked salmon
  • 1 cup panko (Japanese breadcrumbs)
  • 1/4 cup canola oil
  • Spicy Avocado Tartar Sauce
  • Garnish: fresh cilantro sprigs


Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.


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Salmon-Stuffed Crab Cakes recipe