I'm a huge fan of crab cakes -- what Maryland-born woman wouldn't be -- but I decided to give salmon cakes a try. They will never replace crab cakes but I am very happy with them as an alternative when crabs are scarce.
I served this batch of salmon cakes with remoulade and a spinach salad of pine nuts, black olives, orzo, and radicchio.
1/2 lb fresh salmon
1 egg yolk, lightly beaten
1 T mayo
Squirt of Dijon mustard
A handful of plain breadcrumbs
1 t capers
Dash of Worcestershire
A couple shakes of Texas Pete's hot sauce (Tabasco is fine)
Your favorite chopped herbs - I used tarragon and chives
Pulse salmon in food processor until chopped
Combine the remaining ingredients and stir.
Add chopped salmon.
Shape into cakes.
Heat a pan and add vegetable oil.
When hot, saute cakes until brown.