Serves: 4 (Makes 8–10 cakes)
Prep time: 20 mins
Chill time: 30 mins
Cook time: 10 mins
Ingredients
For the Salmon and Crab Cakes:
200g fresh cooked salmon, flaked
200g lump white crab meat (make sure you check all shell has been removed)
1 small shallot, finely diced
2 tbsp fresh chives, finely chopped
2 tbsp flat-leaf parsley, finely chopped
Zest of 1 lemon
1 tsp Dijon mustard
1 tbsp light mayonnaise
2 eggs, beaten
60g panko breadcrumbs (plus extra for coating)
Sea salt & cracked black pepper
For Pan-Frying:
Olive oil + a small knob of butter
For Serving:
Lemon wedges
4 Tablespoons of good quality mayonnaise, 1 tablespoon fresh lemon juice and teaspoon of fresh chives
Chilled rosé or Sauvignon Blanc
Fresh coastal salad (rocket, cucumber ribbons, shaved fennel, lemon vinaigrette)
Method
1. Mix it up:
Gently combine the salmon, crab meat, shallot, herbs, lemon zest, mustard, mayo, eggs, and breadcrumbs in a large bowl. Season well. The mixture should be soft but hold its shape.
2. Shape & chill:
Form into small, even patties. Dust lightly in extra panko. Place on a tray and chill for 30 minutes.
3. Fry to golden perfection:
In a skillet, heat olive oil and butter over medium heat. Fry each cake for 3–4 minutes per side until golden and crisp.
4. Serve seaside-style:
Top with a dollop of lemon mayonnaise, a lemon wedge, and serve with a Coastal salad and a glass of something chilled.
Montauk Tip:
Leftovers? Pop a cold crab cake into a toasted brioche bun with dill slaw for a dreamy beach picnic bite.