Go Back
+ servings
Logo of The Forked Spoon showing Spork
A plate of crab cakes on a table
4.78 from 22 votes

Easy Salmon Crab Cakes

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.
Prep Time10 mins
Cook Time15 mins
refrigerate1 hr
Total Time25 mins
Servings: 4
Calories: 418kcal

Ingredients

  • 7.5 ounces cooked pink salmon
  • 8 ounces canned lump crabmeat picked clean
  • 1/2 cup soft bread crumbs
  • 1/3 cup green onion finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon old bay seasoning
  • 1 tablespoon butter melted
  • 1 egg beaten
  • 1/4 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

Calories: 418kcal | Carbohydrates: 26g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1378mg | Potassium: 427mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 8.1mg | Calcium: 263mg | Iron: 3.1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.