Crispy Salmon & Shrimp Cakes

We’re currently in that weird in between stage where Summer is peaking through and saying hi but Winter is still here to remind us that it hasn’t quite left yet. It’s like I want some really good comfort food but I also want a nice cold glass of Rosé. For Sunday dinner this weekend, that was my dilemma. I wanted a dish that satisfied both of those cravings. So, I grabbed a few shrimp and some sad salmon ends (the ends are my least favorite because they always have the least amount of meat- so sad lol) and had the grand idea of combining both to make some sort of “crab like” cakes. The comforting part? Some good ol’ southern and creole flavors and the garlicky mash I paired it with. The summery vibes? A white wine corn sauce and the crispy cake to bring it all together.

The cakes came out so great and will be on rotation this summer in sandwiches, as appetizers, and so on. Prepare to be sick of me lol.

Here are some notes;

• You’ll want nice small chunks of shrimp and salmon so be careful not to blend it too much. Blend on low

• I used the Home Beis Bayou blend which is salt free and why the recipe includes salt to taste. If you’re using another cajun blend, I would recommend to be very careful with the amount of salt you’re adding in. Perhaps not even adding any salt at all as not to over salt the patties

• Freezing the patties before frying is a must! This will ensure that the patties do not fall apart while your dredging and frying.

• Use plain panko bread crumbs and if not opt for plain bread crumbs. The seasoned version will change the flavors

• These Salmon/Shrimp Cakes can be enjoyed in a variety of ways. Enjoy as is for an appetizer, as an entree, or even in a sandwich! The possibilities are endless!

• You can also air fry these. Cook at 375-400 degrees for about 10 minutes on each side or until golden.

• You can make some and freeze the rest for a quick lunch/dinner solve. Freeze them on a tray first and then transfer into a ziplock bag. Air fry or fry for a quick meal. Done and done!

Ingredients:

For the Salmon & Shrimp Cakes Mixture

• 2 lbs of Salmon, skin removed and roughly chopped

• A quarter of a pound of shrimp, peeled & deveined

• 3 garlic cloves, finely chopped or mashed

• A quarter of an onion, finely diced

• A quarter of a red bell pepper, finely diced

• 3-4 stalks of green onions (scallion), finely diced with green and white parts separated

• 1/4 cup of fresh Parsley, finely chopped

• 1 egg

• 1 tablespoon of Mayonnaise

• 1/2 tablespoon of Home Beis Bayou blend or Cajun seasoning

• 1/4 teaspoon of Old Bay

• 1/2 teaspoon of Worcestershire Sauce

• Salt and pepper, to taste

• 1/4 cup of plain Panko Bread Crumbs

• A teaspoon of unsalted butter

• Oil, for frying

For Dredging

• 2 cups of All purpose flour

• 2 cups of plain Panko Bread Crumbs

• 1/2 teaspoon of Home Beis Bayou blend

• 1/4 teaspoon of Old Bay

• 2 eggs, beaten

Directions:

First, we sauté the veggies. Add the unsalted butter to a pan under medium to high heat. Then, add in the garlic, onions, red bell pepper, and white parts of the green onions. Sauté the veggies in the pan until they become soft. Set aside and allow to cool while you make the salmon and shrimp mixture.

Now, we create our salmon and shrimp mixture. Add your salmon and shrimp into a food processor or blender and blend on low until you get small chunk like pieces. Remove from your blender or food processor and transfer to a medium or large bowl.

It’s time to bring all of the flavors together to create our cakes. Add the sautéed veggies in the bowl along with the salmon and shrimp mixture you created in your food processor/blender. Next, add in fresh parsley, mayo, egg, Bayou blend or Cajun seasoning, Old Bay, Worcestershire sauce, and 1/4 cup of Panko bread crumbs. Mix until just combine being very careful not to over mix.

Then, we form the salmon and shrimp cakes. Grab some of the mixture you just created with the salmon/shrimp and sautéed veggies and form round patties with your hands. You can make them any size you desire. Once you form your desired patty, transfer to a parchment lined baking sheet and repeat until you’ve used all of the mixture. Then, freeze the patties in the freezer for about 30 minutes. Freezing the patties will help bring all of the ingredients together and will make dredging and frying the “cakes” a lot easier. Use this time to prep the dredging mixture.

While the patties freeze, it’s time to create your dredging station. Add the flour to flat dish and then season with cajun seasoning and Old Bay. Next, add the Panko bread crumbs to another flat dish. Last, add your eggs to a bowl and beat. You now have your dredging station and you’re all set.

Once the patties have frozen, start to dredge the patties. For dredging, you’ll start with one patty at a time making sure you flour it first, then add into the egg mixture, and lastly coating with the Panko bread crumbs. Repeat until all of your patties are coated.

Now for the good part, we fry! Heat oil in a frying pan at medium to high heat and fry the Salmon and Shrimp cakes until golden brown on each side. Repeat until all are fried. Garnish with the green parts of the green onions.

I plated these as an entree for dinner with garlic mashed potatoes and a creamy white wine and corn sauce along with some haricot verts but you can enjoy these cakes in a sandwich, along with grits for brunch, and even make these into mini cakes and serve as appetizers! Soo good!