Texas -style fresh crab cakes have always been a favorite enjoyed by my family. My Nana, from Mobile Bay, taught us the art of crabbing. She emphasized the importance of delicately steaming and cleaning them, and finally how to create those delicate little morsels of seafood delight.
I love salmon as well, so I decided to try a combination of the two. The result is a delectable flavor that can be enjoyed either warm at the dinner table, or my favorite, carried on the boat or to the deer camp for a quick and savory snack.
I hope you all enjoy as much we do
1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1 fresh jalapeno, seeded and chopped fine
1/2 medium white onion, finely chopped
1 medium sized ear of corn, cut off the cob
2 bunches of green onions, green part only, finely chopped
2 teaspoons fresh thyme leaves
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 teaspoon of oregano leaves
3 cloves garlic, finely chopped
3 eggs, beaten
1 lb. fresh salmon, diced
1 pound Crab claw meat
1 cup canned milk
1/2 lemon, juiced
1 1/2 cups of unseasoned bread crumbs
5 tablespoons corn or olive oil, for frying
2 tablespoons butter, for frying
In a big heavy bottomed frying pan (cast iron if you have one), sauté the celery, peppers, white onions, and green onions in butter and oil. Add oregano, thyme, salt and white pepper.
Lastly, add garlic and cook until soft. Leave to cool. Finely chop the salmon. Place the salmon and the canned milk in a large mixing bowl. Add dill and season with salt and white pepper to taste. Add 1/2 of the lemon juice and blend gently with a spoon. Add 1 tablespoon of the sautéed vegetables and herbs to the mixture.
Fold eggs into the mixture. Check the crabmeat for pieces of shell and place in a large clean bowl.
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]