chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes
auce, 1 1/2 tsp kosher salt, and 1/2 teaspoons
/2 inch-round cakes.
Roll the cakes in additional cracker
To prepare the crab cakes, tear up the bread and
side.
For the crab cakes:
Place 1/4 cup
uffin cups and bake until cakes are golden brown and a
erve.
Make the Fish Cakes: Put the fish in a
n a bowl, season with kosher sea salt and fresh ground
In a large mixing bowl, using your hands, mix the couscous, eggs, parsley, onions, basil, cheese, lemon zest, and salt and pepper.
Sprinkle the mixture with the flour and mix again.
Form the cakes to the size you want, I made cakes about 2\" round.
Heat the olive oil in a skillet and fry the cakes until golden brown, about 2-3 minutes on the first side and 2 minutes on the other side.
Remove from the pan and let them drain on paper towels to remove some of the oil before plating up.
Salt and pepper again to taste.
1/2 inch thick) crab cakes if serving as an appetize
ixture.
Dredge the crab cakes on both sides; if you
o make up the salmon cakes -- you do not want a
ead thermometer.
Transfer crab cakes to plates, serving 2 to
izzle, gently place the crab cakes into the pan (they're
orm crabmeat mixture into 10 cakes (each about 1/3 cup
ike flour or breadcrumbs, the cakes are almost impossible to form
he 2 1/2 Tablespoons kosher salt. Heat just until the
tir well.
Form crab cakes into a ball using about
n a plate. Form 16 cakes, using about 1/4 cup
For the crab cakes: Heat oil in large skillet