Crab cakes (or shrimp or salmon cakes)

fish cakes

When I portion the salmon for farm box, I often cut off the little tail end so your pieces look nicer. But I take those ends and make salmon cakes in the manner of a crab cake (which are easily frozen for another time). And you can do the same thing with raw shrimp. I love salmon or shrimp cakes with mayonnaise and raw red onion on a soft bun. If you have a favorite crab cake recipe, try substituting chopped raw shrimp or salmon in place of crab. Most recipes for salmon cakes use cooked salmon (I grew up with salmon cakes made with canned salmon), but I use raw salmon and they are so much juicier. I don’t have an exact recipe here, but I basically beat 1 egg with about a teaspoon of dijon mustard, 1/4 cup of mayonnaise, a few shakes of tabasco, some lemon zest, maybe a shake of Worcestershire sauce, salt and pepper. Then add some sliced scallions or minced shallot or red onion, 1 # of chopped salmon or shrimp and about ¾-1 cup of fresh bread crumbs, panko or saltine cracker crumbs. As with any meatball or cake, take a small amount, cook it off and taste it so you can adjust your seasoning before forming all your cakes.