Salmon And Crab Appetizers

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#78891

Creamy seafood on the inside, crisp coating on the outside. These salmon-crab appetizers make great finger food.

serves/makes:

ready in:
under 30 minutes

ingredients

1 can (15 ounce size) pink salmon, drained
1 can (6-8 ounce size) crab meat, drained
1 medium boiled potato, peeled and mashed
3 tablespoons all-purpose flour
1 cup chopped green onion
1/2 cup chopped parsley
1/2 cup chopped bell pepper

Coating
all-purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
oil for frying

directions

Pick over the salmon and crab to remove any bones or shell. Place in a bowl. Add the mashed potato, flour, green onion, parsley, and bell pepper. Mix well, season to taste with salt and pepper.

Heat the oil to 365 degrees F.

Place the flour in a shallow dish. Place the beaten egg in another dish. Lastly, add the bread crumbs to a third dish.

Roll the crab/salmon mixture into 3/4-inch balls. Roll them in the flour then dip in the egg mixture, letting any excess drip off. Coat each ball completely in bread crumbs, then add to the hot oil.

Deep-fry until they are golden brown. Remove from the oil and let drain on paper toweling. Serve warm with tartar or cocktail sauce for dipping.