Smoked Salmon and Dungeness Crab Cakes are what happens when the dynamic duo of Dungeness crab and smoked salmon join forces with a killer wine pairing. This Salmon Cakes recipe is perfect for when you want to stretch your dollar with traditional crab cakes. The combo is absolutely delicious!
Crab is king here in Oregon, so when crab season comes around it’s time for crab cakes. The only caveat is that crab can be crazy expensive, even in peak season!
In addition, way too many crab recipes out there are so heavy on the mayo. They tend to be too rich, and involve too much mayonnaise used to bind everything together and give it extra richness, which just makes my stomach feel gross. And to be blunt, I hate mayonnaise. Plus if you’re going to spend your hard earned money on good quality Dungeness crab meat, why drown it in mayo?
Enter Oregon’s other royal member, salmon!
I decided there had to be a better way to bind everything together without it being an oily grease bomb. A way to highlight the meat, not the binders. Also, perhaps eve a way to save a few dollars (amiright?).
Smoked Salmon and Dungeness Crab Cakes
After reading an article on Food.com, which showed some smoked salmon sandwiched in the middle of a crab cake, we decided to smoke a small salmon fillet, and use that to mix with the crab meat. This also helped stretch the crabmeat, since Dungeness crab is some expensive stuff! Sheesh!
Instead of sandwiched salmon, we were going to make Salmon Cakes with some Dungeness Crab mixed in! Win-win!
We flavored the salmon simply, with some Dijon mustard, salt and pepper, and smoked it for about 90 minutes. We then shredded the meat, combined the salmon with the crab and other ingredients, to make the salmon cakes.
How to Bind Salmon & Crab Cakes
Salmon is rich and moist with a natural oily texture. Because of this you don’t need to go overboard with extra binding. We did add just a tiny bit of mayonnaise (just a touch!), and some Dijon (because I friggin’ love Dijon) to assist with the binding. That’s it. Plus no egg needed!
Seasonings
Because we want the flavor of the salmon and crab to shine, we keep the flavors simple with some green onions and red bell pepper for texture and crunch, lemon juice for freshness, and a pinch of smoked paprika for color and flavor. Though I wouldn’t object to you adding some dry red pepper flakes or a few dashes of hot sauce for a little kick.
How to Make Salmon Cakes with Dungeness Crab
- Smoke Salmon as mentioned above. Then shred the salmon meat to the same texture as the Dungeness crab meat.
- Combine the smoked salmon and crab meat together. Add the red bell pepper, green onion, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, salt, pepper, and smoked paprika. Taste and adjust any seasonings to your preference. Since there’s no raw egg in the mix you can taste and adjust the flavors until you’re happy with the mix.
- Heat oil: in a large nonstick skillet.
- Form the salmon/crab mixture into cakes and fry: form the mixture into a 2” diameter cake and flatten slightly. In batches of 3-4 patties, sauté on each side for approximately 2 to 3 minutes or until golden brown. Remove and place on a paper towel to soak up any excess oil. Serve immediately with your favorite dipping sauce.
The result. Pure awesomeness.
The freshness of the Dungeness crab and the smokiness of the salmon take center stage, and aren’t overshadowed by too many fillers that can come from a mayo overdose. There’s great moisture in the cakes, but it’s all coming naturally from the meat (not mayo). You still can feel the texture of the meat along with the crunchiness of the bell peppers and onions.
The size of the cakes is perfect as an appetizer, or served over some greens for a light dinner.
Wine Pairing
My two favorite pairings for any kind of crab cake is sparkling wine or Chardonnay. There’s nothing better for those delicate flavors and balance of the Dungeness crab and that smoked salmon than bubbles that cut through the richness and textures of the outside of the cakes. Chardonnay provides an equal richness that can provide an excellent balance to both the flavors of the salmon, with the acidity to cut through the elegant cakes.
More Seafood Recipes
- Smoked Salmon Dip
- Grilled Oysters
- Easy and Tender Smoked Salmon
- Grilled Scallops with White Wine Butter Sauce
- Grilled Crab Cakes as featured in Fire + Wine cookbook
Smoked Salmon and Dungeness Crab Cakes
Ingredients
For the Smoked Salmon:
- 1/3 lb salmon fillet
- ½ tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
For the Crab Cakes:
- 8 oz fresh Dungeness crabmeat, flaked
- 3-4 oz smoked salmon (from above, roughly ¼ lb after cooked, flaked)
- ¼ cup red bell pepper, finely diced
- ¼ cup green onion, the white and some of the green parts, diced
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh squeezed lemon juice
- ½ cup Panko breadcrumbs
- ¼ teaspoon salt
- Fresh ground pepper to taste (about 2-3 twists)
- Pinch of smoked paprika less than ¼ teaspoon
- Canola oil for frying (approx 2-4 inches)
Instructions
For the Smoked Salmon:
- Preheat smoker to 225 degrees F, using cherry or apple wood.
- Rub salmon with the Dijon mustard then season with the salt and pepper.
- Place on smoker for about 90 minutes or until the interior of the salmon is moist and slightly pink.
- Remove, and once cooled, break up the pieces and discard any bones that might remain.
For the Crab Cakes:
- Combine the crabmeat and salmon together. Add the red bell pepper, green onion, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, salt, pepper, and smoked paprika. Taste and adjust any seasonings to your preference.
- Heat about 2 tablespoons of canola oil in a large nonstick skillet (the amount of oil used will be based on how large your pan is. You want to coat the pan with a little excess oil).
- Using an ice cream scooper (or similar size spoon), to scoop out and form the mixture into a 2” diameter cake and flatten slightly. In batches of 3-4 patties, sauté on each side for approximately 2 to 3 minutes or until golden brown. Remove and place on a paper towel to soak up any excess oil. Serve immediately with your favorite dipping sauce.
Notes
The size of the cakes is perfect as an appetizer, or serves over some greens for a light dinner.
Recipe inspired by Food.com.
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Jillian says
Suggested dipping sauce?
Holy cow, can’t wait to make these for VDay!!
Erica @ Coming Up Roses says
I’m unfortunately not a seafood gal myself, but my fiance IS…and this looks amazing. I’ll have to make it for him next week!!
Coming Up Roses
Linda @ 2 Cookin' Mamas says
What a brilliant idea – salmon and crab cakes! Two of my favorite seafoods in one – love it! Our friends introduced us to Oregon wines during a visit to the west coast and I have to say I was very impressed. This one sounds like my kind of Chardonnay, a little oaky yet fresh & clean. Great post!
Mary says
Hooray for your friends introducing you to one of the greatest wine regions on the planet 🙂
Oregon wines are incredible!
Aarika says
These sound absolutely amazing! I am usually not a fan of crab meat, but I adore salmon, and I truly think that these flavorful smoked salmon crab cakes could do just the trick to make me fall in love with crab. =) And this Chardonnay sound divine! I love your blog.
Mary says
Have you tried fresh Dungeness crab? The flavor is so fresh and slightly sweet. So so so different from other crab meats you usually see. But YES, mixed with the salmon is outstanding!
Monica Louie says
I loooooove crab cakes so I’m sure these are mouth-watering! Great idea to mix the crab with the smoked salmon and combine flavors.
Valentina | The Baking Fairy says
I’m fairly certain I just drooled all over my keyboard. These look phenomenal!! And I completely agree on the crab cakes comment, I haven’t found one I’ve liked yet but I’m definitely saving your recipe to try. Pinning!
Mary says
Ha! I love it. And thanks so much 🙂
Marlynn @ UrbanBlissLife says
Ooh dungeness crab AND smoked salmon in one seafood cake? Delicious! And I love the pairing with this Knudsen Chardonnay.
Erin says
That sounds really great. I love crab cakes, but agree they are spendy so this is a fun way to mix them up with salmon. Do you think you could just use pre-smoked salmon instead if you don’t have a smoker?
Mary says
Absolutely!! In fact I meant to mention that in the post! I’ll go update it. I would recommend to either cook on the stovetop or roast a salmon fillet, then let it cool enough to work with, then follow the instructions in the recipe. You won’t get that smoke flavor, but the texture and salmon flavor will still come through. And the salmon will still have that oiliness that will sub for some of the binding.
IF you by a “pre-smoked” salmon just be weary of what you are buying. You don’t want “lox” or cured, or cold smoked. You want one that has been cooked (hot smoked). The pre-smoked (not-smoked) ones also come out pretty dry in my opinion. So just be aware of that when you are mixing everything together. You may need more binding. The best way to go would be to cook the salmon fillet yourself (either in the oven or stovetop, or on the grill if you have one).
Melanie says
Oh my this looks amazing. You’re so good at pairing wines with food. I must try this one for sure
Mary says
Thank yoU!! 🙂
Pech says
I’m ok with crab cakes, though I would never order them off a menu I will eat them when presented – but the idea of mixing crab with smoked salmon, now that I would definitely get! I don’t have an aversion to mayo, but you’re right that often with crab cakes they depend on the may too much to not be dry so I appreciate that you found another solution for that!
alexandra @ my urban family says
These look so delicious! And I always think of them as something too hard for me to make, but your directions make them seem easy 🙂
Mary says
They are super easy to make. It’s really as easy as mixing a few things together, rolling out a pattie, and lightly frying it! Boom 🙂