6

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

INGREDIENTS

Other Recipe Suggestions

Cape Hatteras Balsamic Vinaigrette

Pearl Street Cedar Plank Salmon

Pike Place Tuna Melt

Drain cans of salmon and flake meat with a fork into a medium bowl. Add beaten egg, Cape Hatteras, paprika, shallots, and bread crumbs. Mix thoroughly and divide mixture into 6 oval or round 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.

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

ITEMS IN THIS RECIPE

Cape Hatteras Smoky Seafood Rub

69

Select Size

Smoked Spanish Hot Paprika

135

Select Size

Freeze Dried Shallots

111

Select Size