If you like salmon you have probably eaten it in patty form. I make patties out of other fish too, and also crab. Here are a couple of my recipes.
Salmon Patties

2 cans salmon of your choice, drained OR you can poach a fresh salmon, peel the skin off and mash the cooked flesh with a fork, lightly.

2 Tablespoons fresh dill weed, chopped
4 Tablespoons minced shallots or mild onion
2 eggs, lightly beaten
1 sleeve saltine crackers, crushed to crumbs
salt and pepper to taste
Other seasonings/herbs that are delicious in salmon patties instead of dill are french tarragon and a little dijon mustard.

Mix all til it comes together. Ad a litte more crumbs or a drop or two of water to get the consistency to where mixture will hold in a patty form. I use a tablespoon or soup spoon to scoop up some of the mixture and form a small elongated patty. You can do that, or you can form traditional round flat patties.

Make all the patties and place them on a plate. Heat 1 inch of oil in a large iron skillet, til a drop of water skittles around when dropped in. Fry the patties til deep golden brown on each side. Be gentle moving the patties around in the skillet. Remove the cooked patties to a paper towel lined plate.

I serve these with green peas, mashed potatoes and gravy. To make the gravy:

Drain off all the oil from the salmon cooking pan except 4 tablespoons. Heat this oil til hot and add 4 tablespoons flour.
Stir around til the flour is cooked, about 1 minute. Add up to 4 cups of milk to make a gravy of the consistancy you like. Salt and pepper to taste.

Crab Cakes

by Sylvia Britton

Living in a landlocked state, we don’t get much fresh seafood that is affordable. So, I make do with canned and frozen most of the time. Of course fresh crab makes the best crab cakes! But this is a very tasty version made with canned crab meat.

2 – 6 oz cans canned crab meat, picked over and drained, or fresh crab from the deli
1 cup fresh whole wheat bread crumbs
1/2 cup mayonnaise
salt and pepper
2 green onions, chopped
2 T finely chopped red bell pepper
1 T fresh tarragon, chopped
1 tsp crab boil or seasoning
1 beaten egg

Mix all this together gently. If it won’t hold a patty, add a few more bread crumbs. Fry the patties in a little oil over medium high heat til golden. Be gentle when you move them. These are great served as is with a little lemon/tarragon sauce or in a hero type sandwich. You can substitute dill for the tarragon.


© 2006-2012 Sylvia Britton