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Salmon-Stuffed Crab Cakes

Try something that can make a healthy and delicious difference in your crab cakes. Stuff them with the rich taste of salmon! Salmon is not only good, but good for you! Both salmon and shellfish are packed with nutrients, and excellent sources of protein, vitamins and minerals. Chief among salmon’s benefits is its quantity of omega-3 fatty acids—which is good for reducing inflammation, lowering blood pressure, and reducing risk factors that can lead to disease.

The added twist to this recipe is a spicy avocado tartar sauce that adds a powerful kick to the crab cakes. Today’s scrumptious recipe and accompanying spicy avocado tartar sauce is courtesy of My Recipes.com:

Salmon-Stuffed Crab Cakes Salmon-Stuffed Crab Cakes

Salmon-Stuffed Crab Cakes

Yield: 4 Crab Cakes

Ingredients:

  • 1 pound fresh lump crabmeat, drained
  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped roasted red peppers
  • 2 tablespoons mayonnaise
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 3 ounces smoked salmon
  • 1 cup panko (Japanese breadcrumbs)
  • ¼ cup canola oil
  • Garnish: fresh cilantro sprigs

Directions

  1. Stir together the first 6 ingredients in a large bowl. Divide mixture into 8 balls.
  2. Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in the center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
  3. 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.

Spicy Avocado Tartar Sauce

Yield: 1 ¼ cups

Ingredients:

  • 1 tablespoon wasabi powder
  • 1 tablespoon water
  • ½ cup mayonnaise
  • 1 ripe avocado
  • 1 ½ tablespoons dill pickle relish
  • 1 ½ tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice

Directions

  1. Combine wasabi powder and water in a small bowl to form a paste. Add mayonnaise; stir until smooth.
  2. Cut avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add remaining ingredients; stir until combined.

 

Serve them hot and topped with the avocado sauce for a taste you won’t soon forget. Add corn on the cob and a salad, some sparkling white wine, and sit down to a meal that will make your taste buds dance, and your body thank you!