Smoked Salmon Crab Cakes

Smoked salmon and crab combined with egg and sour cream, seasoned with lemon zest, cayenne, fresh parsley, ground black pepper, tossed in breadcrumbs, flash fried and served with a smooth lemon dill cream sauce.

Ingredients -

1 Large Egg
2 tablespoons Sour Cream
1/4 pound Crabmeat, drained, picked clean of shell,
1/4 pound Smoked Salmon, flaked
1 tablespoon plus 2 teaspoons minced Fresh Parsley
2 teaspoons grated Fresh Lemon Zest
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Cayenne Pepper
1/2 cup Fresh Breadcrumbs
1/2 cup Dried Breadcrumbs, for dredging
2 tablespoons Unsalted Butter

Preparation:

1. In a medium bowl, whisk the egg and sour cream until smooth.

2. Fold in crabmeat, smoked salmon, fresh parsley, lemon zest, fresh ground black pepper, and cayenne pepper.

3. Stir in the breadcrumbs.

4. Shape into 4 equal size crab cakes.

5. Place crab cakes on a plate, cover with plastic, and chill in refrigerator 1-4 hours.

6. Add dried breadcrumbs to shallow bowl. Cover each crab cake with breadcrumbs.

7. Add 2 tablespoons butter to a large saute pan and heat over medium heat.

8. Place crab cakes in hot butter.

9. Pan-fry 4 minutes per side, or until golden brown.

Variations and Recipe Ideas:

Cooking Tip

Lemon Dill Cream Sauce

Process 1 softened 3 ounce package cream cheese, 1/3 cup mayonnaise, 2 tablespoons sour cream, 1-1/2 tablespoons fresh lemon juice, and 1 teaspoon grated lemon zest in a food processor until smooth. Stir in 2 teaspoons finely chopped fresh dill. Makes 2/3 cup.

Cooking Tip

Crabmeat

Crabmeat that is too moist will make crab cakes that are soggy. Avoid this by draining and then quezzing the crabmeat in a cloth or paper towels.