Salmon & Crab Cake Recipe

Prepare mixture

In a large bowl gently combine lump crab meat and finely chopped smoked salmon, taking care not to overwork the crab so lumps remain. Add mayonnaise, Dijon mustard, lemon juice, chopped parsley, sliced green onion, Old Bay seasoning, 1 tsp salt and 1/2 tsp black pepper. Fold in 3/4 cup panko breadcrumbs and the beaten egg until mixture just holds together. If mixture seems too wet, add up to 2 tablespoons additional panko.

Form cakes

Using a 1/3-cup measure, form 6 evenly sized patties (about 2 inches thick). Press gently and smooth edges; if you prefer a crispier exterior, coat each patty lightly with the extra 2 tbsp panko.

Chill

Place formed cakes on a sheet pan, cover loosely with plastic wrap, and chill in the refrigerator 20–30 minutes to firm up. This helps them hold when frying.

Pan-fry

Heat a large nonstick or stainless skillet over medium heat. Add 2 tbsp butter and 1 tbsp olive oil. When butter foams and oil shimmers, add crab & salmon cakes (do not overcrowd—work in batches if needed). Cook 3–4 minutes per side until golden brown and heated through, adjusting heat so exterior browns without burning. Transfer cooked cakes to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Season labneh

In a small bowl combine 1 cup labneh with 1/2 tsp lemon zest, 1 tsp lemon juice and 1/4 tsp salt. Stir until smooth. Taste and adjust seasoning; set aside at room temperature so it loosens slightly.

Prepare avocado

Halve, pit and peel the avocado. Slice or smash lightly with a fork and toss with 1 tsp olive oil, 1/2 tsp lemon juice and 1/8 tsp salt to prevent browning and add brightness. For a smoother presentation, mash to a creamy texture; for a chunkier garnish, slice into thin slices.

If using whole pickled beets, thinly slice them. Thinly slice the cucumber. Toss beets and cucumber with 1 tsp chopped fresh dill, a pinch (1/8 tsp) salt and a pinch (1/16 tsp) black pepper. Drain briefly on paper towel if very wet so they don't make the plate soggy.

On each serving plate spread a generous spoonful (about 2–3 tbsp) of seasoned labneh as a base. Place one warm salmon & crab cake on top of the labneh. Spoon or fan a few slices of prepared avocado beside or over the cake. Arrange 2–3 pickled beet slices and a few cucumber slices attractively around the cake. Drape a thin slice of additional smoked salmon across the cake or beside it for visual and flavor contrast.

Finish with a small handful (about 1 tbsp) of microgreens or baby arugula, a light drizzle of extra-virgin olive oil if desired, and a squeeze of lemon from a wedge. Serve immediately while cakes are warm.