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These Salmon Crab Cakes are made with canned lump crabmeat and salmon for a delicious, uncomplicated, and protein-filled meal. Easily turn this Salmon Crab Cake Recipe into a complete meal by serving alongside a fresh green salad, rice, and fried egg.
Today, I have these totally awesome, healthy (because they’re BAKED, not fried!) Salmon Crab Cakes.
Be sure to try my crab cake recipe next.
INGREDIENTS IN SALMON CRAB CAKES
- Canned salmon
- Canned lump crab meat- not the imitation kind
- Soft bread crumbs- what are soft bread crumbs? read about them below.
- Green onion
- Fresh parsley
- Old Bay seasoning
- Butter
- Egg
- Some mayonnaise
- Regular bread crumbs…or Panko
As you can see, the list is pretty simple.
WHAT ARE SOFT BREADCRUMBS?
Simply put, soft breadcrumbs are made from fresh or slightly stale bread. I find that slightly stale bread works a little better and is easier to process. The steps are simple.
- Remove crust from bread and tear bread in to large(ish), pieces.
- Place in a food processor, resisting the urge to overcrowd.
- Pulse until small, uniform, breadcrumbs, form.
BAKED VS. FRIED SALMON CRAB CAKES
If you go to a restaurant and order crab cakes, they will likely be pan-fried. Pan-fried crab cakes are delicious (I mean, c’mon), to avoid the mess of frying, chose to bake them. Also,
- They can all bake at the same time, which saves time.
- As the cakes are baking, you can fry up a couple of eggs (optional, of course).
- Baking is healthier overall.
Serving Ideas
Here are a few delicious ways I like to serve these salmon crab cakes:
- With drippy eggs. Top with a fried egg, soft boiled egg, or poached egg. So yummy!
- Within a rice bowl with cooked white or brown rice, egg (see above), avocado, and sweet chili sauce.
- As part of a large spring or summer salad.
- As an appetizer or snack with tartare sauce or remoulade sauce.
- As part of these Spicy Ramen Noodles.
Love salmon? Try this Easy Sheet Pan Chili Lime and Orange Salmon, Marry Me Salmon, and Baked Salmon with Lemon Butter, next!
Easy Salmon Crab Cakes Recipe
Ingredients
- 7.5 ounces cooked pink salmon
- 8 ounces canned lump crabmeat, picked clean
- ½ cup soft bread crumbs
- ⅓ cup green onion, finely chopped
- 2 tablespoon fresh parsley, finely chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon old bay seasoning
- 1 tablespoon butter, melted
- 1 egg, beaten
- ¼ cup mayonnaise
- 1 egg, beaten with 1 tbsp water
- 1.5 cups fine bread crumbs
- Fresh greens and fruit, for serving, optional
- Fried eggs, for serving, optional
Instructions
- First, remove any small bones, pieces of cartilage, or skin from crab and salmon.
- Transfer clean meat to a medium bowl and shred into small pieces with a fork (or your fingers). Add the soft bread crumbs, green onion, parsley, salt, pepper, and old bay seasoning to the salmon and crab and mix.
- To the same bowl add the butter, egg (just one), and mayonnaise. Mix well.
- Shape salmon and crab mixture into approximately 6-8 patties and transfer them to a baking sheet covered with parchment paper. Refrigerate for 1 hour.
- After one hour, preheat oven to 400 degrees F. Line a clean baking sheet with parchment paper and set aside. Meanwhile, beat one egg with 1 tablespoon of water and transfer to a shallow bowl. In a separate dish place the fine breadcrumbs.
- Remove the pre-formed cakes from the refrigerator and carefully, one-by-one, dip each cake first in the egg mixture, and next in the breadcrumbs to fully coat.
- Bake cakes in the oven for 15-20 minutes, or until nicely golden brown.
- Serve cakes with rice, fried or poached eggs, mixed greens, fresh fruit, and, of course, tartar sauce, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy to make!
Thanks Pam 🙂
Maybemaking then is easy, but reading thru all the tripe is not so quick & easy.
That’s what “jump to recipe” is for.