Recipe Tuesday: Salmon and Crab Cakes

NOTE: I do not have photos of this meal, yet. I will update this post the next time we make these. Nonetheless, they are great.

Salmon and Crab Cakes


5 oz. packet of salmon

6 oz. can of lump crab meat

3 Tbsp. light Miracle Whip

3 Tbsp. plus 1/3 c. dried bread crumbs

1 large egg white, lightly beaten

2 Tbsp. coarsely chopped fresh dill

1/4 tsp. salt

1/4 tsp. pepper, plus more to taste

2 Tbsp. plus 2 tsp. olive oil

4 large eggs.


1. In a large bowl, combine the salmon, Miracle Whip, 3 Tbsp. bread crumbs, the egg white, dill, salt, and pepper. Form the mixture into 4 equal-size cakes. Put the remaining 1/3 c. bread crumbs in a bowl and turn the cakes in the bowl to coat each one.

2. In a large non-stick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add the cakes and cook until golden, approximately 3 minutes per side. Remove to a plate.

3. Wipe out skillet and add the remaining oil. Crack the eggs into the pan and season lightly with salt and pepper. Cook, uncovered, until edges are firm. Cover, reduce temperature to low, and cook 2-3 minutes. Flip eggs, recover, cook for additional minute. Place one egg over each cake.

4. Enjoy!


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