Crab & Salmon Cakes With Roasted Red Pepper Sauce Recipe

ingredients

1 can canned sockeye salmon
1 can (120 g. size) crab meat
2 eggs
1/4 cup whole wheat flour
1 tablespoon shallots
1/4 cup red bell peppers, finely diced
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic salt
1 teaspoon canola oil
2 tablespoons light cream

directions

Drain cans of salmon and crab. Mix together with shallots, 1 tbsp peppers, spices and 1 tbsp flour. Taste for spice. Add more if desired.

Add 1 whole egg and 1 egg yolk. Mix well. Form into patties. Dip in egg white then flour and saute in canola oil until brown.

For sauce: Roast fresh red pepper in 400 degrees F oven for 25 minutes, or use bottled roasted red peppers.

Heat light cream in saucepan, add peppers, salt and pepper to taste, then puree until smooth. Add flour to thicken.

Pour sauce over cakes and enjoy!! A great accompaniment would be roasted vegetables!

nutrition data

Nutritional data has not been calculated yet.