Seafood Wheat Cakes

A little wheat flour holds seafood like crab and salmon together without overpowering the delicate flavours and keeps the cakes light, crispy and perfect to place on top of mixed greens or in a small bun with toppings.



Tip: Do not over mix the ingredients to keep the cakes from being too dense.

Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 6-8 cakes


2 cups (500 mL) cooked, chopped seafood (salmon, crab, shrimp, scallops or mixture)
¼ cup (60 mL) all purpose wheat flour
2 Tbsp (30 mL) chopped fresh parsley
2 Tbsp (30 mL) mayonnaise or creamy ranch salad dressing
1 Tbsp (15 mL) finely chopped, seeded red or jalapeno pepper

1 Tbsp (15 mL) small capers
2 tsp (10 mL) lemon zest
1 green onion, finely sliced
1 egg
1 cup (250 mL) finely crushed soda crackers or panko crumbs
Canola oil


In a large mixing bowl add all ingredients except the crushed soda crackers (or panko).

Stir just until evenly combined and mixture is moist enough to mound. Make six to eight loose patties. Place crushed crackers or panko on a plate and lightly press each patty on both sides for a light crumb coating.

On medium high, heat canola oil in a heavy skillet.  Add patties and cook for three minutes until browned, turn and cook until brown and heated through.

Serve with additional ranch dressing and greens or on toasted buns with condiments.