Mosaics' Blog

I made this recipe a couple of nights ago and it was wonderful! It's a salmon topped with crab-cake. I got the salmon part of the recipe from the Dallas Morning News. It called for store-bought crab cakes, which of course, have bread in them, so I looked on www.allrecipes.com for a crab cake recipe that I could make myself and tweak to make it gluten-free. It was super easy to make. The recipe said to serve it with a tartar or roumalade sauce and I usually do have to have some kind of sauce with my fish, but this was perfect without a sauce.

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CRAB CAKES

1 lb. crabmeat, shredded (I used 1/2 crabmeat, 1/2 thawed, chopped shrimp, which was precooked and frozen)

1 1/2 Tbs. dry bread crumbs (I used Amaranth bread, but any bread would work, plus I used a little more than called for)

2 tsp. chopped fresh parsley

1 egg

1 1/2 Tbs. mayonnaise

1/2 tsp. ground dry mustard

1 dash hot pepper sauce

salt and pepper to taste

Mix together crabmeat (and shrimp), bread crumbs, parsley, salt and pepper. Beat together egg, mayo, hot sauce and mustard. Combine with crab mixture and mix well.

To serve simply as a crab cake, these can be formed into patties, placed on a lightly greased broiler pan or baking sheet and broiled for 10 - 15 minutes, or until lightly browned. Or skip the patty and prepare as described below.

CRAB-TOPPED SALMON

4-6 salmon filets

1 lemon half

salt and pepper

crab cake mixture

1 Tbs. melted butter

Preheat oven to 375F. Rinse filets and place on a roasting pan that has been coated with olive oil spray. Squeeze lemon juice over each one, and season with salt and pepper. Spread crab cake mixture generously on each filet. Drizzle with melted butter.

Bake salmon on the upper rack for app. 20 minutes. The tops should be browned, but if not, place filets under the broiler for 30-60 seconds to brown.