See Also: Salmon and Crab Cakes(recipes)
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse(recipes)
Crab Cakes(recipes)
Crab Cakes Canton(recipes)
Chesapeake Crab Cakes(recipes)
Maryland Crab Cakes(recipes)
Baltimore Crab Cakes(recipes)
Crab cakes and mayonnaise(recipes)
Krungthep crab and coconut cakes(recipes)
Spiced crab cakes with tamarind mayonnaise(recipes)

beneficent (oh) and Salmon and Crab Cakes (recipes)


beneficent (oh)



[Date: 1600-1700; Language: Latin; Origin: beneficus; BENEFICE]
helping people, or resulting in something good
::the beneficent properties of natural Remedies
-- beneficence n [U]
-- beneficently adv

Salmon and Crab Cakes (recipes)




Yield: Makes 4 fish cakes



Ingredients:



8ounces cooked salmon

8ounces cooked crab (lump crabmeat is best)

1beaten egg or 1/4 cup egg substitute

1-1/2tablespoons reduced-fat mayonnaise

1tablespoon minced fresh parsley

1teaspoon dried dill weed

1/2teaspoon salt substitute

1/2teaspoon ground black pepper

1/2teaspoon mustard

1/4teaspoon low-sodium Worcestershire sauce

1/4cup bread crumbs

Nonstick Cooking spray









Preparation:





1.Flake salmon and crab meat together in a medium mixing bowl. Add egg, mayonnaise, parsley, dill, salt substitute, pepper, mustard and Worcestershire sauce. Mix well.2.Place bread crumbs on a shallow rimmed plate. Drop heaping 1/3 cup fish mixture into bread crumbs; shape into thick patty. Repeat with remaining mixture.3.Spray large nonstick skillet with Cooking spray; heat over medium heat. Cover; cook fish cakes 5 to 8 minutes, turning once. Serve with low-fat coleslaw or salsa if desired.









Nutritional Information:







Serving Size:







Sodium

736 mg







Protein

24 g







Fiber









Carbohydrate

5 g







Cholesterol

114 mg







Saturated Fat









Total Fat

6 g







Calories from Fat

33 %







Calories

175









Dietary Exchange:







Meat

3