Salmon-Crab Cakes and Swiss Chard with Dijon-Mayo Sauce

28 Jun

I have a ton of swiss chard out in the garden.  It did a lot better than my spinach which bolted and I thought it would be a good thing to finally get around to eating it.

I find it easier to snip the leaves with a pair of scissors.  It leaves a clean edge and no unwanted dirt/roots end up in the house.

I harvested a large quantity because I plan to saute it and it really cooks down.

Rinse it well and pat dry.

Now for the salmon-crab cakes.  I am always trying to sneak salmon into our diet.  It is so healthy but hubs is not a huge fan.  This is a quick, easy, and tasty way to use salmon.

Salmon-Crab cakes
adapted from TLC Cooking recipe

1 6 oz. can of crab meat
1 12 oz can of pink salmon
1/2 teaspoon Worcestershire
1 teaspoon of Dijon mustard
1.5 tablespoons Mayo
Handful of chopped fresh Italian parsley
1 beaten egg
Dash of crushed red pepper
salt and pepper
about a 1/2 cup of breadcrumbs

– Mix/de-flake crab and salmon meat.  Add Worcestershire, mustard, mayo, parsley, egg, red pepper flakes, salt and pepper.  Mix well.

– Place breadcrumbs in a shallow plate or dish.  Spoon a heaping of the crab mixture into the breadcrumbs and coat well.

– Place crab cakes in hot skillet coated with cooking spray or a little oil.  Cook for about 5-8 minutes, turning once.

Dijon-Mayo Sauce

2 tablespoons of mayo
1 teaspoon of white vine vinegar (or lemon juice)
1 teaspoon of Dijon mustard
dash of paprika
salt and pepper

Yum! Flakey crab cakes!

For the swiss chard, I sauteed it in some EVOO with a chopped shallot and 1 clove of garlic.


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