Salmon Crabcakes With Chipotle Citrus Salsa

  • 1 can (6oz.) skinless boneless pink salmon
  • 1 can (6oz.) fancy lump crabmeat
  • 1/3 cup breadcrumbs
  • ¼ cup chopped sweet onion
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 egg white, beaten
  • ¼ cup canola oil
  • ¾ cup prepared chipotle-flavored salsa
  • 1 Texas Rio Star Grapefruit, sectioned & chopped
  • 1 Texas Orange, sectioned & chopped
  • ¼ cup Texas Orange juice

In bowl, combine salmon, crabmeat, breadcrumbs, onion, mayonnaise, mustard, horseradish and egg white.. Shape crabmeat by ¼ cupfuls into small rounds, then slightly flatten. In large skillet, heat oil. Cook over medium heat, 10 minutes, turning once, or until golden brown. Meanwhile, combine salsa, grapefruit, orange and juice. Place crab cakes on plates, then spoon over salsa.

Makes about 8 crabcakes.

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