Ingredients
Scale
- 2 large eggs
- 2 (3.75-oz) cans salmon, drained
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 2 cloves garlic, minced
- 2 Tbsp chives, finely chopped
- ½ tsp sea salt, to taste
- Pinch black pepper
- ½ cup gluten-free all-purpose flour, or 1 cup breadcrumbs
- Crab Cake Sauce
- Lemon Wedges
Instructions
- Whisk the eggs in a large mixing bowl until well beaten. Add the remaining ingredients and mix until combined.
- Heat a large skillet over medium-high heat with 2-3 tablespoons of avocado oil until sizzling hot.
- Measure out ¼ cup of the salmon mixture and place it on the hot skillet. It will be gooey but will hold together if using flour.
- Cook 4 to 6 patties at a time until golden brown, about 3-4 minutes per side, checking for an internal temperature of 165°F.
- Serve with Crab Cake Sauce and lemon wedges.
Notes
For a gluten-free option, use gluten-free all-purpose flour or breadcrumbs.
Adjust seasoning according to your taste preferences.
These patties can be made ahead and refrigerated until ready to cook.
Nutrition
- Serving Size: 1 patty
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.