Saturday, June 22, 2013

Smoked Salmon Crab Cakes and Blueberry Lemon Cake

The other night I made the most delicious meal, and I thought I should share it with my blogger friends. That's you, in case you were wondering ;)
After the bonfire the other night, we had a bucket full of cooked kind crab legs taking up room in my fridge. Dh has been busy catching sockeye salmon the past week and he has had the smoker fired up several times in the last week. It's that time of year again that we are subsistence fishing to stock our freezers and off set the cost of food in the Alaskan bush. Seeing that I needed to do something with the crab so I would actually have room for other food in the fridge, and we have smoked salmon coming out our ears at the moment, I decided why not combine the to....not crab cakes or salmon cakes, but how about Smoked Salmon Crab Cakes. 
Ummm.....yes please!


I just made this recipe up on the fly, but it was absolutely scrumptious.

Smoked Salmon Crab Cakes
(FYI some of the measurements are estimates)
1 lb shelled king crab meat (could us other kinds as well as canned if your not as lucky as us to live in Alaska)
1 smoked salmon fillet, flaked (again we did these ourselves, but you could substitute store bought)
1/4 cup chopped roasted red peppers
1/4 cup chopped green onions
enough mayonaise to bind it together (about 1/4 cup)
3/4 cup panko bread crumbs
pepper and salt to taste

Mix all the ingredients together and press into patties- mine made about seven. Press extra panko bread crumbs- about 1/4 cup on to outsides of cakes to coat
Heat oil in pan until hot and fry cakes in oil over med high heat for about 3 minutes per side, or until golden.
Serve with a dollop of tater sauce.


For desert I made a favorite of dh's. Lemon blueberry cake served with warm blueberry compote and homemade whipped cream.
Yum!

Blueberry Lemon Cake

1pkg of lemon cake mix
8 oz of vanilla yogurt
1 tsp of grated lemon zest
4 eggs
1 cup blueberries-frozen
1TBS flower

4 TBS milk
4 TBS powdered sugar

1 jar blueberry pie filling (I can my own every year)

Combine cake mix, yogurt, lemon zest, and egss and beat with an electric mixer on medium for 1 min. Roll frozen blueberries in flour and carefully fold into batter. Pour batter into a oiled and floured bunt cake pan. Bake at 350 for 45 minutes or until inserted toothpick comes out clean.
Let cool and remove from pan.

Whisk together milk and powder sugar to create glaze and drizzled over cake.

Heat blueberry pie filling on stove top until warm. Serve with cake and homemade whipped cream.
Enjoy


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