Tuna Cakes with Spicy Remoulade Sauce
If you love crab cakes but don’t always have crabmeat on hand, this recipe creates similar texture and flavor—but with an ingredient you probably have in your pantry: canned tuna! Check out the video above or go to for the full recipe!
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Budget-Friendly, Quick, Easy Tuna Patties for Salads and Sanwiches!
Tuna Patties are the easy dinner recipe you didn't know you needed! Budget friendly tuna cakes are made with pantry ingredients you already have on hand.
----------------------------------------------FULL RECIPE BELOW-----------------------------------------
2 5- ounce cans Solid White Albacore Tuna in water
▢1 large egg, lightly beaten
▢1/4 cup panic bread crumbs
▢1 1/2 tablespoons mayonnaise
▢1 tablespoon lemon juice
▢1 teaspoon fresh lemon zest
▢1 tablespoon fresh chopped parsley
▢1/2 teaspoon kosher salt
▢1/2 teaspoon fresh ground pepper
▢1 tablespoon olive oil
In a medium bowl, stir together the tuna, egg, bread crumbs, mayonnaise, lemon juice, lemon zest, parsley, salt and pepper until combined.
Divide the mixture into 4 equal portions and shape into patties.
Heat the olive oil in a large skillet over medium high heat.
Add the patties to the pan and cook for 2-3 minutes or until golden brown. Flip the patties over and cook for an additional 2-3 minutes.
Serve with tartare sauce and lemon wedges, if desired.
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00:00 Introduction
01:06 Ingredients
01:46 Assembling Ingredients
04:08 Forming the Patties
05:27 Frying the Patties
06:04 Serving Ideas
06:59 Taste Test- Thanks for Watching!
Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network
Tuna Cakes (mock crab cakes)
East End April cooking demonstration
Easy Crab Cakes Recipe
Full of sweet, flavorful lump crab meat, these homemade Crab Cakes are so easy to make and are way better than ordering out at a restaurant! Crispy and golden brown on the outside but tender on the inside, these cakes have very little filler and will melt in your mouth.
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Tuna, crab cakes
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