New Year Irish Salmon & Crab Cakes


Salmon/crab cake Ingredients
1 Smoked salmon (Union Hall Smoke house Cork) or ordinary salmon fillet.
2 packs of crab meat (Ted Browne of Dingle Co Kerry).
Spring Onions (2 bunches)
Ginger (approx a thumb length)
Garlic (1 head)
1 Cuthberts bakery round loaf (which is a small round crusty bread loaf)
Mayonaise approx 3 large tablespoons
Sweet Corn
3 Red chillis
Bunch of Dill (or corriander).
A few dashes of Lea & Perrins sauce
1 lime
Mayo dipping sauce
Mayonaise (I just used Hellmans)
1 lime (juice and grated zest)
2 cloves of Garlic


To make these cakes a food mixer/blender is really all thats needed.
First blend up the bread to make breadcrumbs, place in a bowl and set aside.
Then literally blend all the other ingredients together to whatever consistency is to your own personal taste.
Next transfer the mix into a large bowl, and mix with almost half the bread crumbs taking care to ensure that the mix stays moist .
Next with a spoon take a spoonful and put onto some bread crumbs on a plate and roll in these, shape the ball into a cake shape and place on a clean dish see image below.
Finally put on a hot pan with a good glug of rapseeed oil or olive oil. I like also as soon as they go onto the pan to squash them down into a thin cake using a fish slice at this stage to help them cook quicker. And after 3 to 5 mins flipping on both sides turning the cakes golden you have a very tasty meal. Serve with salad and side lime/garlic dipping mayo.
Note any fish can be used for this recipe and I intend to vary them as the year goes by.


Sean Monaghan is one of Ireland's leading wedding, portrait and landscape photographers. A photographer with a passion for good food, 'A taste of Cork' is his first book.

Sean updates his food travels on his blog

He is available for phototours and food tours.
His Portfolio can be viewed at, and his fine art photographic prints can be purchased at


Sunday, January 8, 2012 - 10:54am


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