Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

Total Time:
55 min
40 min
15 min

4 servings

  • Roasted Serrano Chile-Buttermilk Sauce:
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 serrano peppers, roasted, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • Squeeze lime juice
  • Salt and pepper
  • Poached Salmon:
  • 1 salmon fillet, 6 ounces
  • Water
  • 1 bay leaf
  • 4 parsley sprigs
  • 3 tablespoons lemon juice
  • 4 black peppercorns
  • Griddle Cakes:
  • Flaked poached salmon
  • 8 ounces jumbo lump crab meat, flaked
  • 2 tablespoons prepared mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish, drained
  • 1/2 cup finely chopped red onions, sweated
  • 3 cloves garlic, sweated
  • 2 egg whites, stiffly beaten
  • 1/2 cup dried bread crumbs
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground pepper
  • Canola oil, for cooking
  • Garnish: Smoked Salmon
Roasted Serrano Chile-Buttermilk Sauce:
  • Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.

Poached Salmon:
  • Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.

Griddle Cakes:
  • Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.

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