Baked Salmon Crab Cakes

These are baked so they are healthier than fried.

Ingredients

• Salmon : 7.5 Oz (may be canned pink cooked)

• Lump crabmeat : 8 Oz (about equal parts salmon and crab)

• Soft breadcrumbs : 1/2 cup [4 Oz]

• (About 1/4 as much as salmon + crabmeat)

• Green onion : 1/3 cup finely chopped

• Fresh parsley : 2 tsp finely chopped

• Sea salt : 1/2 tsp

• Ground pepper : 1/2 tsp

• Mayonnaise : 1/4 cup [2 Oz]

• Old Bay : 1/4 tsp

• Butter : 1 tablespoon melted

• Eggs: 2

• Fine breadcrumbs : 1.5 cups [12 Oz]

• Tartar sauce : on the side

• Lemon : 1 sliced into wedges

• Optional eggs : fried or poached to place on top

• Optional mixed greens and fresh fruit to go with it
  

Directions

1. If using salmon filet or steak vs canned cooked pink salmon, bake, grill, or microwave until more than halfway done, then break it up, remove skin and bones, and set aside.

2. Remove any cartilage and small bones from crabmeat.

3. Mix crabmeat, salmon, soft breadcrumbs, green onion, parsley, salt, pepper, Old Bay.

4. Add butter, 1 egg, mayonnaise, mix well.

5. Shape into patties (makes 6 to 8 patties) and place on a baking sheet covered with parchment paper, refrigerate for 1 hour.

6. Preheat oven to 400. While oven is preheating:

7. Line another clean baking sheet with parchment paper.

8. Also, in a shallow bowl, beat 1 egg with 1 tablespoon water.

9. Pour fine breadcrumbs in another shallow bowl.

10. Remove cakes from refrigerator and one by one dip each cake in egg mixture then fine breadcrumbs to fully coat, placing cakes on other baking sheet.

11. Bake at 400 for 15-20 minutes - until golden brown.

12. Optional : fry or poach an egg to place on top of a single or double cake.

13. Serve with mixed greens and sliced fresh fruit and tartar sauce on the side.