YIELD Makes 4 fish cakes


8 ounces cooked salmon
8 ounces cooked crab (lump crabmeat is best)
1 beaten egg or 1/4 cup egg substitute
1‑1/2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon dried dill weed
1/2 teaspoon salt substitute
1/2 teaspoon ground black pepper
1/2 teaspoon mustard
1/4 teaspoon low-sodium Worcestershire sauce
1/4 cup bread crumbs
Nonstick cooking spray


  1. Flake salmon and crab meat together in a medium mixing bowl. Add egg, mayonnaise, parsley, dill, salt substitute, pepper, mustard and Worcestershire sauce. Mix well.
  2. Place bread crumbs on a shallow rimmed plate. Drop heaping 1/3 cup fish mixture into bread crumbs; shape into thick patty. Repeat with remaining mixture.
  3. Spray large nonstick skillet with cooking spray; heat over medium heat. Cover; cook fish cakes 5 to 8 minutes, turning once. Serve with low-fat coleslaw or salsa if desired.
This recipe appears in: Northeastern
Sodium 736 mg
Protein 24 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 114 mg
Saturated Fat <1 g
Total Fat 6 g
Calories from Fat 33 %
Calories 175
Meat 3
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