I have been eyeing a crab cake recipe from this book since the day it arrived on my doorstep, which was over a year ago. The cakes look simple and quick to prepare, and we quickly settled on a dinner involving tomato sauce, crab cakes and poached eggs (we’re game for any food to which an egg can be added!).
We walked down to our local fish shop and saw that lump crab-meat was selling for more than my life was worth. With a queue of people nudging behind us, we mentally modified the recipe, buying a little bit of crab, some cheap salmon pieces (they were the left-over, irregular-shaped pieces that had accumulated during the day) and a potato.
I flipped through a few different cookbooks and a recent Bon Appetit magazine and got the general idea for what a “fish” cake should include. Some fish, maybe a potato, probably some breadcrumbs, probably an egg, and a bunch of herbs. Easy enough!
Actually, it was easy enough! While we cooked up the cakes (pan-fried with a spray of cooking oil), Jonty made a simple tomato sauce and poached a few eggs. Dinner was fantastic!
The salmon-crab cakes were moist and flavourful, just as I’d hoped.
The recipe made 10 fish cakes and we found that two for a meal was plenty. They freeze really well, too, which comes in handy on those too-busy-to-cook nights.
- Serves: 10 cakes
- Serving size: 1 crab cake
- Calories: 79
- Fat: 2.6 g
- Saturated fat: 0.6 g
- Carbohydrates: 7.6 g
- Sugar: 0.6 g
- Sodium: 115.6 mg
- Fiber: 0.8 g
- Protein: 6.2 g
- Cholesterol: 35.3 mg
- 100 g lump crab-meat
- 125 g salmon filet, skin and bones removed
- 200 g russet potato (1 small potato), boiled and mashed
- 1 large egg, beaten
- 50 g breadcrumbs (~3/4 cup)
- ½ lemon, juice + zest
- 1 tsp mustard
- 1 tsp greek yogurt
- ¼ tsp paprika
- ⅛ tsp cayenne pepper
- 4 tbsp finely-chopped fresh herbs (I used mint and parsley)
- Salt and pepper
- Cut the russet potato into small pieces and boil in water until cooked. Drain the water and mash (I mashed this dry; no added milk or butter). Set aside to cool.
- Take half the salmon, place into a food processor and blend briefly, until it's fairly smooth. Cut the remaining half of the salmon into very small pieces (~5 mm cubes).
- In the bottom of a large bowl, whisk together the lemon juice and zest, the mustard, Greek yogurt, spices and fresh herbs. Add the lump crab-meat, the salmon (cubed and pureed) and the mashed potato. Gently mix until combined. Add the egg and mix gently. Finally, add the breadcrumbs and mix gently.
- Place the mixture into the fridge for at least 30 minutes.
- To form the cakes, use a ¼ measuring cup to scoop the mixture into your hands. Pat the mixture into a round shape and flatten into a 1.5 cm-thick disc.
- To cook them, heat a non-stick frying pan over medium heat. Spray one side of the cake with a cooking spray and place it, oiled-side down, into the pan (depending on the size of your pan, you should be able to cook 4 or 5 cakes at the same time).
- Cook for 4 to 5 minutes, until the bottom turns a golden brown. Spray the tops of the cakes with cooking spray, then flip over and cook for another 3 to 4 minutes. Repeat with the remaining fish cakes.
- Serve the fish cakes with a zesty tomato sauce and over-easy eggs.