Crab cakes feature a golden, crispy exterior and tender center that make them highly appealing. Canned salmon provides a budget-friendly alternative that reproduces the flaky, tender texture of crab and works well in 'crab' cakes. Canned crab options can match seafood prices yet often lack flavor compared with pricier varieties. Salmon tastes richer and more full-bodied while crab can carry a mineral aftertaste. Adjustments such as slightly more salt can balance flavors. Salmon cakes pair well with tangy remoulade and bold ingredients. Simple toppings like lettuce and tomato complement salmon without overpowering it.
The golden, crispy exterior and tender center of crab cakes make them a dish one could easily enjoy every day - if you're made of money. As much as we love crab cakes, sometimes we also love a budget-friendly alternative that's just as good. For a treat that's delicious with a lower price tag, opt for canned salmon when making "crab" cakes.
Both canned crab and salmon have a similar flaky, tender texture, so the latter can easily take the crustacean's place when making classic crab cakes. Where they do differ slightly, though, is with taste. While they both share a sweet, buttery flavor, salmon leans richer, whereas crab tends to have a mineral aftertaste. If you're the type to dip crab meat in an inordinate amount of butter or add heady spices to your crab boil, you can embrace salmon's full-bodied taste in the seafood cakes.
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