Easy Salmon Crab Cakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These salmon crab cakes blend canned crabmeat and salmon with breadcrumbs and seasonings for a protein-rich main. Baked until golden, they're best served with a fresh salad or rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7.5 ounces cooked pink salmon
- 8 ounces canned lump crabmeat (picked clean)
- 1/2 cup soft bread crumbs
- 1/3 cup green onion (finely chopped)
- 2 tablespoon fresh parsley (finely chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon old bay seasoning
- 1 tablespoon butter (melted)
- 1 egg (beaten)
- 1/4 cup mayonnaise
- 1 egg (beaten with 1 tbsp water)
- 1.5 cups fine bread crumbs
- Fresh greens and fruit (for serving, optional)
- Fried eggs (for serving, optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1136mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 390mg
- Calcium
- 111mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.