SALMON CAKES WITHOUT BREADCRUMBS RECIPES

Steps:

• Season salmon with salt.
• Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
• Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
• Set aside on a dish to cool.
• Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
• Set aside to cool to room temperature.
• Flake the salmon into a large bowl.
• Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
• Add the vegetable mixture and mix well.
• Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
• Preheat oven to 400°F.
• Spray a non-stick baking sheet with cooking spray.
• Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
• Bake about 10 to 12 minutes on each side, or until golden brown.

Steps:

• For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes. For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use. Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes.  Serve immediately with lemon wedges and spicy remoulade.