FOX 8 Recipe Box: Salmon & Crab Cakes

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Salmon & Crab Cakes

Recipe from Chef Eric Rogers of Nevaeh Cuisine & Catering in South Euclid


  • 8 oz. center cut salmon (fresh)
  • 8 oz. lump crab meat (can)
  • 1 oz. fresh parsley
  • 1 oz. fresh scallions
  • 2 oz. panko bread crumbs
  • salt & pepper to taste
  • 1 oz. mayonnaise



  1. Season and cook salmon on medium heat until done.
  2. Combine salmon, crab, herbs & scallions with mayonnaise and bread crumbs forming patties.
  3. Freeze for 3 minutes to set.
  4. In saute pan, add olive oil on medium heat and brown cakes for 3 - 4 minutes per side.
  5. Serve with favorite dipping sauce.
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