Crab-Shrimp-Salmon Cakes with Dipping Sauce

  • Serves: 8
  • Prep Time: 10 minutes
  • Ready In: 25 minutes

Overall Rating

A combination of three complementary seafoods make this delicious and easy crabcake extraordinary. The addition of horseradish in the savory dipping sauce gives it just the right zip.


7 oz fresh or canned Atlantic Salmon
4 oz fresh, frozen or canned cocktail shrimp, drained
8 oz fresh or canned crab lump white meat
⅓ cup saltine cracker crumbs
1 egg, slightly beaten
2 Tbsp sweet relish
2 Tbsp chopped onion
1/2 tbsp milk
1 Tbsp mayonnaise
1 tsp lime juice
2 Tbsp Litehouse® Jalapeno Ranch or Litehouse® Lite Jalapeno Ranch
4 Tbsp unsalted butter

Dipping Sauce: Mix 1/3 cup Litehouse® Thousand Island  or,
Litehouse® Lite 1000 Island 
1 Tbsp (or to taste) Chadalee Farms Horseradish 


In medium bowl, combine all ingredients except butter, blending well. Shape mixture into 8 patties. Melt butter in skillet; sauté patties on both sides until golden brown and heated through. Serve with dipping sauce. Serving Size: 8

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