Crab and Salmon Cakes
|1 pound Blue Star Regular Lump Crab Meat||¼ cup diced red pepper|
|¼ cup diced yellow pepper||½ cup diced red onions|
|¼ cup small capers, drained||1 pound fresh salmon fillet, cooked and flaked|
|2 cups panko bread crumbs – divided||2 large eggs|
|¼ cup dry white wine||½ cup mayonnaise|
|2 teaspoons Maryland Style seasoning||1 teaspoon salt|
|¼ teaspoon fresh ground pepper||1 tablespoon fresh squeezed lemon juice|
|3 tablespoons butter||3 tablespoons canola oil|
Put peppers, onions, capers, Blue Star Crab Meat, salmon, and ¾ cup bread crumbs in a nonreactive large bowl. In another nonreactive bowl, whisk eggs, wine, mayonnaise, Maryland Style seasoning, salt, pepper and lemon juice.
Pour wine mixture into Blue Star Crab mixture in first bowl and carefully but thoroughly mix all ingrdients together (use clean hands). Place remaining 1 ¼ cup bread crumbs in a bowl.
Divide fish mixture into 16 equal portions and shape each into patties about ½ to ¾ inches thick. Roll patties in bread crumbs and place on wax paper until all are completed. Can be mixed ahead of time and refrigerated. Melt butter with oil in a large skillet, medium or high heat. Cook cakes without crowding, 2 to 3 minutes a side or until nicely browned and heated through. Yields 8 servings.