My dad has become famous over the last couple of year within our family for the crab cakes that he makes. He used to be famous for his homemade ravioli, but when the kids of the family (3 women- myself, my older sister and my little cousin) are present, he knows that serving wheat won't fly. Rather than serve a dish he knows many of us won't eat, he's been nice enough recently develop his crab cake recipe into one that's gluten free using ground up rice crackers as both the binding agent and a breading. This is from a man who uses high gluten flour to make homemade bagels, so you can imagine how huge this is, right?!
Well, since I've now abandoned rice from my diet as well, he made mine without any grains at all this year and they were just as tasty and didn't leave me feeling bloated – double win! We ate those on Christmas Eve and on Christmas I made about four pounds of wild salmon for the whole family. Thankfully, there were some leftovers from that monster piece of fish that we cooked to inspire me to create this recipe as a Christmas dinner re-mix. You can also easily do this (and I likely will in the future) with canned wild salmon as well. Trader Joe's sells it for a pretty good price so check it out there if you can't get it fresh. I might also try this with some crab sometime too.
- 1/4 red onion, finely chopped
- 1 large clove of garlic, pressed or finely chopped
- 1-2 Tbsp finely chopped fresh chives (set 1 Tsp aside for garnish)
- 1 Tsp gluten-free djion mustard
- 1 egg
- sea salt & pepper to taste
- 6 oz cooked wild salmon, mashed up
- 1 Tsp coconut flour (optional, I didn't use any and they were tricky to handle but I'd still re-make them this way again)
- 1/4c coconut oil for pan-frying (quantity may vary based on pan size)
- Juice & zest from 1/2 of a lemon for garnish
Pre-heat a small cast iron skilled with coconut oil melted in approximately 1/8-1/4″ deep.
Combine onion, garlic, chives, mustard, sea salt, pepper and egg in a small mixing bowl to combine. Add coconut flour here if desired for an extra binding agent.
Add in salmon and mix together until the salmon is well incorporated.
When the pan and oil are hot, form the mixture into approximately 2 oz patties – I used a small ramekin to shape them then gently let them fall out of the ramekin into my hand and then into the pan.
Cook the patties thoroughly until well browned on one side before attempting to flip them. If you try to flip them too early they may break. Brown the second side. Each side will take several minutes to brown.
Remove the salmon cakes from the pan and serve warm. Garnish with extra chives, onions and lemon juice and zest to taste. Serve over salad greens or along side any green vegetable.
This recipe makes 3, 2oz salmon cakes which is about 1 serving or 3 appetizer or snack portions. They can be reheated in a toaster oven for later snacking or a meal.
Make this recipe with crab meat or even tuna or another kind of leftover fish.