Savory Salmon-Crab Cakes | Ron’s Recipes | Umami

Ingredients

• 1 (14 oz.) can salmon
• 1/2 cup light cream
• 1 tsp. salt
• 1/2 tsp. ground white pepper
• 1 lb. precooked lump crabmeat
• 1/4 cup finely diced, seeded tomato
• 2 tbsp. each snipped fresh chives and chopped parsley
• 1 tbsp. extra virgin olive oil