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

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  • Total: 55 min
  • Prep: 40 min
  • Cook: 15 min
  • Yield: 4 servings
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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


1 bay leaf

4 parsley sprigs

3 tablespoons lemon juice

4 black peppercorns

Griddle Cakes:

Flaked poached salmon (recipe above)

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


  1. For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
  2. For the 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.
  3. For the 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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