Tanuki "Crab" Cake Hors D'Oeuvres
Delicious crab cake hors d'oeuvres featuring savory salmon and fresh green pepper, perfect for parties or elegant appetizers with a crispy exterior and tender interior.
Ingredients
Instructions
- Remove any icky parts from the salmon.
- Place all ingredients except oil in a bowl and mix together gently.
- Form the mixture into half dollar sized cakes.
- Heat canola or vegetable oil in a frying pan.
- Cook the cakes for three minutes on each side until golden brown.
- Serve with lemon wedges and/or tartar sauce.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayo. If you're not a fan of green pepper, finely chopped celery or onion can be used as substitutes. To add more flavor, mix in some Old Bay seasoning or fresh herbs like dill or parsley. Ensure the oil is hot before frying to achieve a crispy exterior that locks in moisture.
Serving Suggestions
Serve these delicious hors d'oeuvres with lemon wedges for a zesty kick, or pair them with tartar sauce for dipping. They complement a light salad or steamed vegetables beautifully. For an impressive spread, consider serving alongside Vina'S Salmon Puffs or other bites from American recipes that celebrate seafood.
Storage & Reheating
Store any leftover Tanuki 'Crab' Cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 2-3 minutes on each side or bake in a preheated oven at 350°F until heated through, ensuring they remain crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Tanuki "Crab" Cake Hors D'Oeuvres contains roughly 565 calories, with 11g protein, 100g carbohydrates, and 14g fat. It is an excellent source of protein (23% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1020mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon! Just cook it thoroughly, then flake it into the mixture. Keep in mind that the texture may differ slightly, but it will still be delicious. Ensure the salmon is well-seasoned before mixing with other ingredients.
What can I do if the mixture is too wet?
If your mixture feels too wet to form cakes, you can add additional breadcrumbs a tablespoon at a time until it reaches a workable consistency. This will help the cakes hold their shape while cooking and ensure a nice sear without falling apart.
Can these cakes be frozen for later use?
Absolutely! Form the cakes and place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).