Crab and Salmon Cakes With Chive Lemon Remoulade Sauce Recipe From Swan & Dolphin

Crab and Salmon Cakes With Chive Lemon Remoulade Sauce
From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.
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