Crab and Salmon Cakes

• 8 ounces cooked salmon
• 8 ounces canned lump crabmeat, picked clean
• 3 scallions, minced (include some of the green)
• 1/4 cup cracker meal
• 1/4 cup mayonnaise, homemade or high-quality store-bought
• 1 egg, beaten
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon Dijon mustard
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon Old Bay Seasoning or 1/8 teaspoon cayenne pepper
• 1 egg, beaten with 1 tablespoon water
• 1 cup fine bread crumbs, for dredging
• 1/2 cup mayonnaise, homemade or high-quality store-bought
• 1/2 cup plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon catsup
• 1 tablespoon capers, drained, dried, and chopped
• 1 tablespoon finely chopped sour pickles
• 1 tablespoon chopped fresh parsley
• 1 hard boiled egg, chopped (optional)
• 1/4 cup vegetable oil, for frying

1. Prepare the cakes: Remove any bones or skin from the salmon.
2. In a medium bowl, flake the salmon with a fork.
3. Add the crabmeat, scallions, cracker meal, mayonnaise, beaten egg, parsley, mustard, nutmeg, and Old Bay Seasoning.
4. Mix well, cover, and refrigerate for 1 hour.
5. Shape the cold mixture into 8 small round cakes.
6. Dip the cakes in the beaten-egg mixture and coat evenly with the breadcrumbs.
7. Place the cakes on a large plate.
8. Cover and refrigerate for 1 hour or more.
9. Prepare the sauce: In a small bowl, whisk the mayonnaise, yogurt, and mustard until smooth.
10. Add the remaining ingredients, cover, and chill.
11. In a large skillet, heat the oil over medium heat until hot, but not smoking.
12. Add the cakes and fry until golden on both sides, about 5 minutes.
13. Drain on paper toweling.
14. Serve over tossed salad and accompany with the sauce.

salmon, lump crabmeat, scallions, meal, mayonnaise, egg, parsley, mustard, nutmeg, bay seasoning, egg, bread crumbs, mayonnaise, plain yogurt, mustard, catsup, capers, sour pickles, parsley, egg, vegetable oil

Taken from www.cookstr.com/recipes/crab-and-salmon-cakes (may not work)