When I was a child my mother used to make Poor Man’s Crab Cakes as an ocassional dinner for the family. Back in the good old days and during the depression people came up with a recipe called Poor Man’s Crab Cakes. This recipe was for those who loved to eat crab meat, but couldn’t always afford it. Plus, during the depression era, it wasn’t readily available.
Over the decades the recipe has taken on many different variations. The variation that we like the best is when canned salmon is used instead of crab meat. This recipe will yield 6-8 cakes and once cooked & fully cooled they can be frozen for later…up to 3 months in the freezer.
Poor Man’s Crab Cakes Recipe
2 (14.75 oz) Cans Salmon, Drained and Flakes
3/4 cup Italian Seasoned Bread Crumbs
1/2 cup Fresh Parsley, Chopped
2 Large Eggs, Beaten
1 Small Green Onion, Finely Chopped
2 tsp. Old Bay Seasoning
1 1/2 tsp. Ground Black Pepper
1/4 tsp. Salt
1 1/2 tsp. Garlic Powder
3 Tbsp. Worcestershire Sauce
3 Tbsp. Grated Parmesan Cheese
1 Tbsp. Dijon Mustard
1 Tbsp. Yellow Mustard
2 Tbsp. Reduced-Fat Mayonnaise
1 Tbsp. Olive Oil
Drain and flake the Salmon using a fork. I typically have to sift through it removing any small bones that I find. Set aside.
In a large mixing bowl combined together the bread crumbs, parsley, eggs, green onion, Old Bay seasoning, ground black pepper, salt, garlic powder, Worcestershire Sauce, Parmesan cheese, Dijon mustard, yellow mustard, and reduced-fat mayonnaise. Stir until it’s all combined. Stir in the flaked salmon until the mixtures is combined and crumbly.
Place olive oil in a large skillet and heat over medium heat. It should be hot but not yet bubbling.
Use your hands to form the fish mixture into burger-sized patties. You should get 6-8 nice sized patties.
Place the patties into the simmering olive oil, turn up the heat a little bit more. Simmer for 5-7 minutes or until lightly golden brown. Flip the pattie over and simmer the other side for an additional 5-7 minutes. Remove from heat and serve immediately.
Serving Suggestions: You can serve the pattie on a toasted bun, chop it up and toss onto the top of your favorite salad, place in a tortilla wrap with lettuce & tomato, etc. They’re versatile!
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I like the idea of eating these cakes. I remember eating salmon cakes when I was a child. I have made similar cakes recently , but I accentuated the salmon flavor.
Oh how I wish my husband liked salmon or crab! I remember these and loved them. It sounds good!
I grew up eating salmon cakes loved them then and still love them. You didn’t say if you took the skin and bones out. I can remember mom handing me some of the bones, it was always a treat. I usually have them a couple times a month. I fix one can and have enough for 2 meals. I make a mayo dip for them with lemon juice and dill.
I can remember having these when I was a child. I have made them as an adult but my husband did not care for them so we don’t have them any more. But they are good.
This is something I know I would like. I like that they can be frozen since I live alone and could not eat them all at once.