Crab cakes are a popular dish, but not always practical or affordable. This quick and easy recipe uses canned salmon and other ingredients that can be kept on hand for preparation on busy days. This is an easy and inexpensive way to reel in omega-3s, fish fat with anti-inflammatory properties that also may help fight heart disease. Add even more benefits to this simple dish by serving it with a side of salad.
1 7.5-ounce can salmon, skin removed
¼ cup plain, dry bread crumbs
½ cup finely chopped red onion
2 tablespoons chopped fresh dill, or 1 teaspoon dried
1 egg, lightly beaten
1 tablespoon reduced-fat mayonnaise
2 teaspoons horseradish
Vegetable oil cooking spray
Before you begin: Wash your hands.
- Mix all the ingredients except the cooking spray in a medium-size bowl.
- Form into 4 equal-size patties.
- Coat a medium nonstick pan with the cooking spray; heat over medium heat.
- Cook the salmon cakes on both sides until golden brown.
Chili sauce may be used instead of horseradish.
Calories: 280; Total fat: 11g; Saturated fat: 2.5g; Cholesterol: 155mg; Sodium: 300mg; Total Carbohydrate: 16g; Dietary Fiber: 1g; Protein: 27g.