Smokey Salmon Crab Cakes
4 oz. Smoked Salmon
12oz. Lump Blue Crab Meat
1 cup Seasoned Bread Crumbs
2 tbsp Finely Diced Green Onion
2 tbsp Finely Diced Green and Red Peppers
1 teaspoon Old Bay Seasoning
1 Large Egg 2tbsp Mayonnaise
1 tsp Tobasco Sauce Salt/Pepper
Butter or Margarine for frying
In a large mixing bowl mix together the crab, salmon, egg, mayo, mustard, green onion, peppers, Tobasco, ½ cup bread crumbs, and seasonings. Mix well, using your hands.
Pat the crab mixture into about 12 small cakes. Spread the crumbs on a piece of wax paper. Heat the butter in a large skillet over medium-high heat.
Coat the crab cakes in crumbs on all sides and fry until golden, turning so all sides are crisp and brown. 2-3 minutes on each side. Serve hot.