3-4ozsmoked salmon (from above, roughly ¼ lb after cooked, flaked)
¼cupred bell pepper, finely diced
¼cupgreen onion, the white and some of the green parts, diced
1teaspoonfresh squeezed lemon juice
Fresh ground pepperto taste (about 2-3 twists)
Pinchof smoked paprikaless than ¼ teaspoon
Canola oilfor frying (approx 2-4 inches)
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.
For the freshest flavor use fresh lump Dungeness crab meat, and freshly smoked salmon. The size of the cakes is perfect as an appetizer, or serves over some greens for a light dinner. Recipe inspired by Food.com.