1 large egg
2 tablespoons sour cream
1/4 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet
1/4 pound Dejon Delights Smoked Salmon, finely chopped*
1 tablespoon plus 2 teaspoons minced parsley
2 teaspoons grated lemon zest
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup fresh bread crumbs
1/2 cup dried bread crumbs, for dredging
About 2 tablespoons unsalted butter
In a medium bowl, whisk together the egg and sour cream. Using a rubber spatula, mix in the crabmeat, Dejon Delights Smoked Salmon, parsley, lemon zest, pepper, and cayenne until well combined. Then fold in the fresh bread crumbs. Divide the mixture into 4 mounds and form into 4 patties. Place the patties on a large plate, cover with plastic wrap, and refrigerate at least 30 minutes.
When ready to fry the cakes, spread the dried bread crumbs on a large plate. Lightly sprinkle the cakes with bread crumbs on both sides. Place a large nonstick skillet over medium heat and add about 2 tablespoons butter to the pan. When the butter is melted, place all the patties in the pan and fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. The internal temperature of a crab cake should read 155°F on an instant-read thermometer.
*or Dejon Delights Smoked Halibut |
