Shrimp & Salmon Crab Cakes with Tangy Dipping Sauce Recipe

Serves 8 | Finish in 25 minutes

A combination of three complementary seafoods make this delicious and easy crabcake extraordinary.


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
4 Tbsp. unsalted butter
2 Tbsp. Litehouse® Jalapeno Ranch

Dipping Sauce:
1 Tbsp. Chadalee Farms Horseradish 
1/3 cup Litehouse® Thousand Island 


For Cakes
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.

For Dipping Sauce
Mix together Litehouse® Thousand Island and the horseradish until blended

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