Salmon, Fish, Crab, Tuna Cakes

I never make these the same way. The basics are the same, but feel free to shake it up.  This page is a compilation of many different CAKES that you can use quite a variety of seafood to make.  Feel free to browse, and take inspiration from each.  Don’t feel compelled to follow any single recipe.

Basic Recipe

INGREDIENTS

  • 1-2 CU Panko bread crumbs
  • 2 large eggs (lightly beaten)
  • 1 can Tuna in oil or water (drained)
    Optional:  long leg crab, lump crab and/or jumbo shrimp
  • 1 TBL olive oil – ONLY IF using tuna in water
  • 1 TBL fresh cilantro or parsley (coarsely chopped)
  • 1 TBL Miracle Whip
  • 1 TBL fresh lime or lemon juice plus the zest
  • shavings from the peel of the same lemon
  • 1 tsp some sort of “heat” like chili powder or yellow mustard
  • 1 tsp Old Bay Seasoning
  • 2 tsp Worcestershire
  •  
  • Optional ingredients:  garlic, jalapeño, shallot, Worchestershire, Dijon mustard, etc.

STEP BY STEP

  1. Mix together all ingredients
  2. Divide into six portions
  3. Using emptied can with bottom removed (or other ring) press each portion into shape using a fork
  4. Heat 1/4 inch hot oil in fry pan to 375º
  5. Cook about 2-4 minutes each side
  6. If cooking in the oven, use 350º and cook for 35 minutes or until internal temperature is 140º
  7. Serve with some sort of dipping sauce

Salmon Cakes


Pull some of these tips into my crab cake recipe.

Spinach Salmon Cakes

Spinach Salmon Cakes
Spinach Salmon Cakes

BASIC SALMON CAKE BELOW THIS RECIPE

1 bunch spinach (rinsed)
1/2 lb cooked fish (flaked)
2 eggs
2 stalks green onion or purple garlic
1 TBL horseradish sauce
3-4 pieces day-old bread
1 tsp chili powder
2 TBL Olive Oil
2 TBL Balsamic vinegar
one onion
OPT: 1 tsp TAJIN or one lime
salt and pepper to taste

Equipment: 3-4 inch biscuit ring or a tuna-fish can with
the top and bottom removed (careful edges will be sharp)

fish_cakeAnother plating option:

1. Steam spinach for 10 minutes
2. Flake fish in a large bowl
3. Add two eggs (beaten)
4. Four pieces day-old bread (chopped) and add
5. Add 1 TBL horseradish and chili pepper to taste
6. Mince one whole onion
7. Add salt and pepper to taste
8. Add Tajin or zest and juice from one lime
9. Add 2 TBL EVOO and 2 TBL balsamic vinegar
10. Add chopped chives or purple garlic
11. Chop and squeeze liquid from cooked spinach
12. Mix into other ingredients
13. Press TIGHTLY into rings
14. Eject salmon disks onto greased sheet of foil
14. Cook at 350 degrees for 20 minutes
15. Serve with lemon, tartar sauce, or cocktail sauce

See a video summary of the entire process at www.TinyURL.com/irc2012a
Published in Grandpa’s Corner – IRC Volume 1, Issue 8

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Basic Salmon Cake

Ingredients

1 can pink salmon
1 med onion (minced)
2 eggs
1 TBL dried mustard
1 TBL mayonnaise
1 tsp Worcestershire sauce
black pepper and salt
onion powder
garlic powder
paprika
flavored bread crumbs

Instructions

1. Flake salmon apart
2. Combine all ingredients except salmon
3. Gently combine everything with salmon
4. Form into patties
5. Bake 350 degrees for 45 minutes

Holland America Cooking Class

CLICK HERE TO VIEW

Dungeness Crab Cakes with Thai Sweet Chili Sauce

Marinated Cucumbers

This page has been repeated three times, for each of the above recipes.

This is a 45 minute video of a cooking class given aboard the Holland America MS Rotterdam on our way back from Spain.

Fish Cake Crowns

Meat Cakes

6 OZ cooked Halibut, Salmon or Crab
1/4 C Cream Cheese
1/4 C Sour Cream or Mayonnaise
1/4 C Parmesan Cheese
1/2 C Panko bread crumbs
1 TBL sugar
1 TBL white vinegar
1 Egg
1 Orange
1 Lemon
2 Chives (chopped)
Salt and Pepper to taste
1-4 dashes Cayenne Pepper

Crown

1/2 C Panko Bread Crumbs (or Crushed Doritos)
1/4 C Parmesan Cheese (shredded)
2 TBL butter (melted)
2 Chives (chopped)

  1. Mix together all CAKE ingredients except Fish or Crab
  2. In a separate bowl, mix together all CROWN ingredients
  3. In an small third bowl, flake Fish/Crab Meat apart
  4. GENTLY fold MEAT into the CAKE ingredients
  5. Grease a cupcake pan with the miniature cupcake cups
    Don’t use a full size cupcake pan, or they will not cook properly
    If you don’t have a miniature cupcake pan, go to “ALT DIRECTIONS” below RIGHT NOW
  6. Put a small amount of CROWN on the bottom of each cup
  7. Put a small amount of MEAT on top of the first layer
  8. Top with enough CROWN to stick out of the cup
  9. Go to BAKING INSTRUCTIONS

ALT DIRECTIONS
These directions are in case you don’t have a miniature cupcake pan

  1. Make “golf-ball-sized” rounds, and then flatten slightly on a greased cookie sheet
  2. Top each “cookie” with as much CROWN crumbs as you can get on them

BAKING INSTRUCTIONS

  1. Bake at 350 degrees for 25 minutes
  2. Remove and let cool 5 minutes before trying to serve them

Salmon cakes, fish cakes, crab cakes, krab cakes, tuna cakes, talapia cakes, lobster cakes

You can also adapt this recipe to user a Hobo Pie Maker.

Dipping Sauce

Mix together any of the following

  • Mustard
  • Grated red onion
  • Chives
  • Flat leaf parsley
  • Mracle whip
  • Chervil
  • Capers
  • Lemon juice and zest
  • Paprika or cayenne
  • Seville orange zest
  • Black pepper
  • Salt
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