Salmon and Crab Cakes

• 1 pound Idaho potatoes, peeled and cut in chunks
• Salt
• 1/2 pound skinned wild Pacific salmon filet
• Freshly ground black pepper
• Juice of 1 lemon
• Canola or grapeseed oil
• 1 teaspoon brown mustard seeds
• 1/2 pound lump crabmeat, picked over
• 1 cup cilantro leaves, finely chopped
• 1 tablespoon finely minced fresh ginger
• 2 jalapeno chilies, seeded and minced, or to taste
• 23 cup mayonnaise
• 2 eggs
• 1/2 cup all-purpose flour
• 1 1/4 cups panko

1. Bring potatoes to boil in salted water and cook until tender.
2. Meanwhile, preheat oven to 450 degrees.
3. Season salmon with salt and pepper, and rub with half of lemon juice.
4. Bake in oven for 10 minutes.
5. Set aside.
6. Drain cooked potatoes and mash them with a fork in a large bowl.
7. Heat 2 teaspoons of oil in a small saucepan.
8. Add mustard seeds.
9. When they are fragrant, pour contents of pan over potatoes.
10. Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon.
11. Mix ingredients together.
12. Add half the chilies, or season to taste.
13. Season with salt and pepper.
14. Shape into 6 large patties, 12 small ones or 24 small ovals.
15. Arrange on a plate, cover with plastic wrap and refrigerate several hours.
16. Mix mayonnaise with remaining cilantro, chilies and ginger.
17. Refrigerate.
18. Season flour with salt and pepper in one dish.
19. Beat eggs with 2 tablespoons water in another dish.
20. Dip cakes lightly in flour, then in egg, then in panko.
21. Heat oil that is 1/4 inch deep in a large skillet.
22. Fry cakes over medium heat, turning once.
23. Serve hot or at room temperature, with seasoned mayonnaise alongside.

potatoes, salt, filet, freshly ground black pepper, lemon, grapeseed oil, brown mustard seeds, lump crabmeat, cilantro, fresh ginger, jalapeno chilies, mayonnaise, eggs, allpurpose, panko

Taken from cooking.nytimes.com/recipes/7174 (may not work)