Crab-Shrimp-Salmon Cakes with Dipping Sauce

Serves 8 | Finish in 25 minutes

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: 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.

For dipping sauce:
Mix together Litehouse® Thousand Island and the horseradish until blended

Serving Size: 8

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