Created By: Mark L Gauzza
Difficutly: easy
Time: 1 Hour
Portion: 12 servings
Ingredients:
2 TBLS. Parsley
2 TBLS. Chives
2 TBLS. Basil
1 Cup Chopped Celery
1 Cup Chopped Scallions
1/4 Cup Mayonnaise
1 Teas. Worcester Sauce
1 Teas. Texas Pete's Hot Sauce
1 Red Pepper
1 Egg
2 Teas. Sesame Oil
1/2 Lemon
1/2 Cup Heavy Cream
Salt & Pepper for taste
Olive Oil or Flax See Oil
1 LB. Salmon
1 LB. Jumbo Lump Crabmeat
Directions:
Wisk together:
Combine egg, mayo, Worcester sauce, hot sauce & lemon.
Next in a separate bowl combine scallions, celery, red pepper, basil, chives, parsley & sesame Oil
Puree:
Salmon & heavy cream in blender
Next add egg mixture and continue until blended
Remove and fold in scallion/celery mixture
Next fold in Crabmeat
Sauté mixture in pan with either Olive Oil or Flax See Oil
Sample first with small amount
Make crab cake patties then sauté in pan until brown
Usually 1-2 minutes per side
Then bake in oven for 10 minutes at 350 degrees
Sauce:
1 Cup Mayo
1 Jalapeno Pepper
1/2 Red Pepper
3 TBLS. Dijon Mustard
2 TBLS. Chives
Combine all ingredients in blender and blend until smooth.
Warm up and serve on top of crab cake or along side.