Crab & Salmon Cake Recipe

Thinly slice the fennel bulb using a sharp knife or mandoline (very thin, about 1–2 mm). Reserve a few fronds for garnish.

In a small saucepan combine white wine vinegar, water, sugar, salt, and peppercorns. Bring to a brief simmer over medium heat just until sugar and salt dissolve, about 1–2 minutes. Remove from heat.

Place the sliced fennel in a heatproof jar or bowl and pour the hot pickling liquid over it. Press the fennel down so it is submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (preferably 1–2 hours) before serving. Keeps refrigerated for up to 5 days.

In a small bowl combine 1/2 cup mayonnaise, tomato paste, smoked paprika, lemon juice, hot sauce (if using), and 1/8 tsp salt. Whisk until smooth and adjust seasoning to taste. Chill until ready to serve.

Prepare Seafood

Pat the crab meat dry with paper towels, removing any shells. Finely chop the salmon into small pieces (about the size of the crab lumps) or pulse briefly in a food processor (2–3 short pulses) so it remains slightly textured. Drain any excess moisture from both.

Make Cake Mixture

In a large bowl combine 1/2 cup mayonnaise, egg, Dijon mustard, parsley, chives, lemon zest, lemon juice (1 tbsp), Worcestershire sauce, Old Bay, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine. Add the crab and chopped salmon and gently fold together until evenly distributed. Add 1 to 1 1/2 cups panko breadcrumbs to bind — start with 1 cup and add up to 1/2 cup more if mixture feels too wet. Gently mix; do not overwork (mixture should hold together but still be delicate).

Form Cakes

Divide the mixture into 8 equal portions and form into compact patties about 3 inches wide and 3/4–1 inch thick. Lightly press each cake into the remaining 1/2–1 cup panko breadcrumbs to coat the exterior for a crisp crust. Place cakes on a tray and chill in the refrigerator for 20–30 minutes to firm — this helps them hold together during cooking.

Cook

Heat a large nonstick or stainless-steel skillet over medium heat. Add 1 tbsp neutral oil and 2 tbsp butter. When the foaming subsides and the pan is hot, add cakes (work in batches if necessary, leaving space between). Cook without moving until a deep golden crust forms, about 3–4 minutes per side. Carefully flip and cook the other side 3–4 minutes until cooked through and an instant-read thermometer in the center of the salmon reaches 125–135°F (52–57°C) and the cakes are golden. If crust browns too quickly, lower heat to medium-low and cover briefly for 30–60 seconds to finish cooking. Transfer cooked cakes to a wire rack or paper towel-lined plate.

Finish & Plate

Place a dollop of tomato mayo on each plate or smear with the back of a spoon. Top with a warm crab & salmon cake. Add a small mound of quick pickled fennel alongside and garnish with reserved fennel fronds and lemon wedge. Scatter microgreens or salad greens if desired. Serve immediately.