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1 tbsp canola oil for frying

1 (15 1/2 oz.) can pink salmon (bones, skin, dark flesh & water removed)
1/2 cup bread crumb, fine 

1/4 cup green pepper, chopped 

1/4 cup red pepper, chopped 

1/4 cup onion, chopped 

1tbsp scallion  

1 egg
4 tablespoons mayonnaise
1/2 tsp seafood seasoning



Flake salmon in a large bowl and set aside.  In a bowl, toss together bread crumbs, salmon and seafood seasoning. Set aside for 15 minutes (refrigerated). Lightly sauté peppers and onion, let cool. Add all vegetables to salmon. Combine egg and mayonnaise, mix well. Add to salmon and carefully fold in until moistened and evenly coated, but do not over mix.  

Form into cakes. Cakes should be about 1/4 - 1/2 inch thick. Set aside for at least 15 minutes (refrigerated) so that the cakes firm up. 

Fry crab cakes in oil over medium heat until brown on each side.  


Makes  6 each 

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