Recipe courtesy of Chip Kirchner,
Kim Kirchner,
and
Santa Cruz Diner
Shrimp and Salmon Cakes
- Level: Easy
- Yield: 1 dozen cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 519
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 31
- Cholesterol
- 183
- Sodium
- 540
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Roasted red pepper sauce:
1 jar roasted red peppers
1 small yellow onion, sliced
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon sugar
Pinch salt
1 cup mayonnaise
3 tablespoons spicy mustard
Cakes:
2 tablespoons oil
1 large yellow onion, diced
1 large green bell pepper, diced
1 pound cooked chopped shrimp
2 pounds cooked chopped salmon
4 eggs
4 ounces cream cheese
1/2 cup shredded Cheddar
1/2 cup shredded Parmesan
1 1/2 cups bread crumbs
Pinch salt
Pinch sugar
Directions
- For the sauce:
- In a medium saucepan over medium heat, add the red pepper, onion, vinegar, water, sugar and salt. Simmer until the liquid is reduced to half. Let cool, transfer to a blender and puree. Add the mayonnaise and mustard and stir to combine. Set aside.
- For the cakes:
- Add the oil to a large saute pan over medium heat. Stir in the onion and pepper and saute until soft. Add the shrimp and cook until the shrimp turns pink. Let it cool, then add the remaining ingredients and mix gently. Do not over mix. Form the mixture into 8-ounce balls, then flatten them into patties.
- Heat the grill or griddle to high.
- Grill the patties on both sides until heated through. Transfer to a serving platter and serve with the red pepper sauce.