Crab and Salmon Cakes
CarbsPerServing:5 total recipe
6 ounces salmon fillet — skinned, cut into strips
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat
1/4 cup tomatoes — seeded, finely diced -or rotel tomatoes with green chilis
2 tablespoons fresh chives — chopped
2 tablespoons fresh parsley — chopped
1 tablespoon olive oil
How to Prepare:
In food processor, pulse salmon strips until finely chopped.With machine running, slowly add cream, salt, and pepper; process until smooth.Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended. Shape and flatten into 8 3-inch round cakes.In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.Makes 4 servings.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.