Crab and Smoked Trout Cakes with Herb Salad Recipe – Sunset Magazine
Citrus-infused Crab and Smoked Trout Cakes paired with a herb salad—perfect for special occasions or as an elegant first course.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
- Serving platter
Ingredients
- 8 ounces (about 1 cup) shelled cooked crab
- 3 ounces (about 1/2 cup) smoked trout, skin removed, finely chopped
- 1/2 cup finely chopped green onions, including green tops
- 2 tablespoons plus 2 tsp. lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon whole-grain Dijon mustard
- 1 large egg
- 1 1/2 cups panko (Japanese bread crumbs)
- 1 tablespoon plus 2 tsp. olive oil
- 1 1/2 cups fresh chervil sprigs
- 1/2 cup fresh tarragon leaves
- 1/2 cup fresh cilantro leaves
- Salt
- freshly ground black pepper
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