Serves: 4
Total Calories: 223
1. In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt and pepper process until smooth (making a salmon mousse that binds the crab cakes together). Transfer to medium bowl stir in crabmeat, tomato, chives, and parsley until well blended.
2. Shape into 8 (3-inch round) cakes, about 3/4-inch thick. In large nonstick skillet heat oil over medium-high heat. Add 4 cakes fry 2-1/2 minutes per side to brown. Drain on paper towel. Fry remaining cakes drain.
This Crab & Salmon Cakes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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