Super simple crab-cake style salmon croquettes to serve with brunch or lunch.



Ingredients

Directions

Drain cans of salmon and flake meat with fork into medium bowl. Add egg, Cape Hatteras, paprika and shallots, and mix thoroughly. Add bread crumbs and divide mixture to into 6 oval or disk-shaped croquettes. Heat butter in large skillet over medium heat. Cook croquettes on one side for 4 min., then flip and cook other side for 3 min. or until golden brown.

Serving Suggestions

Top with a poached egg and hollandaise sauce for a salmon eggs benedict. These also pair perfectly with our Cambridgeshire Remoulade Sauce.

Yields

6 croquettes

Thanks To

Matt Wallington, Savory Spice—Platte St/Denver, CO manager

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Savory Spice Shop Ingredients
Cape Hatteras Smoked Seafood Seasoning 1 oz bag $4.35
Paprika, Smoked Spanish, Hot 1 oz bag $2.50
Shallots, Freeze Dried 1/2 oz bag $4.30
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