Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

  1. Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
  2. Place salmon in a small saucepan.
  3. Cover with water and add the remaining ingredients.
  4. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through.
  5. Let cool and flake with a fork.
  6. Place flaked salmon and crab in a medium bowl.
  7. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined.
  8. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan.
  9. Add 1/4 cup of batter for each cake and flatten slightly.
  10. Saute on each side for 2 to 3 minutes or until golden brown.
  11. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce.
  12. Garnish with chives and cilantro and finely chopped red pepper.

sour cream, buttermilk, serrano peppers, garlic, lime juice, salt, salmon fillet, water, bay leaf, parsley sprigs, lemon juice, black peppercorns, salmon, jumbo lump crab meat, mayonnaise, mustard, horseradish, red onions, garlic, egg whites, bread crumbs, parsley, salt, canola oil, salmon

Taken from www.foodnetwork.com/recipes/bobby-flay/blue-crab-salmon-griddle-cake-smoked-salmon-roasted-serrano-chile-buttermilk-sauce-recipe.html (may not work)

Another recipe

Switch theme