salmon-stuffed-crab-cakes A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Fork
- Spatula
- Paper towel
- Plate
Ingredients
- 1 pound fresh lump crabmeat, drained
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced roasted red peppers
- 2 tablespoons mayonnaise
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 3 slices smoked salmon, 1/4 inch thick
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup canola oil
- Spicy Avocado Tartar Sauce (recipe below)
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