Leftover Salmon Cakes or Tuna or Crab
Transform your leftovers into a gourmet treat with these irresistible **Leftover Salmon Cakes (or Tuna or Crab)**—a quick and versatile recipe perfect for seafood lovers and zero-waste enthusiasts! Made with tender flakes of cooked salmon, canned tuna, or crab, and blended with a savory mix of breadcrumbs, Dijon mustard, fresh green onions, and parsley, these golden-brown patties are crispy on the outside yet moist and flavorful on the inside. Ready in under 30 minutes, these protein-packed cakes are pan-fried to perfection and seasoned with a hint of garlic and lemon for a zesty kick. Serve them warm with a side salad, roasted vegetables, or your favorite dipping sauce for a satisfying meal or elegant appetizer. Whether you're repurposing leftovers or craving a seafood fix, these easy-to-make cakes are a delicious, budget-friendly crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Leftover cooked salmon (or canned tuna/crab)
- 1 cup Breadcrumbs (panko or regular)
- 2 units Eggs, lightly beaten
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 2 units Green onions, finely chopped
- 2 tablespoons Parsley, finely chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Olive oil (for frying)
Instructions
In a large mixing bowl, flake the leftover salmon (or tuna/crab) into small pieces using a fork.
Add the breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, green onions, parsley, lemon juice, garlic powder, salt, and black pepper to the bowl.
Mix all the ingredients thoroughly until they are well combined. If the mixture feels too wet, add a little more breadcrumbs; if it feels too dry, add a bit more mayonnaise.
Divide the mixture into 8 equal portions and shape each portion into a patty about 2.5 inches wide and 0.5 inches thick.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the salmon (or tuna/crab) cakes to the skillet.
Cook the patties for 4-5 minutes per side, or until they are golden brown and crispy on the outside. Be careful when flipping to avoid breaking the cakes.
Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce or a squeeze of fresh lemon juice. These cakes pair wonderfully with a side salad or roasted vegetables.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 69.9 mcg | 350% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
