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The Back-of-the-Cupboard Cook’s First Recipe

If you are like me, you well know that feeling of not having “anything” in the house to eat. Well, the truth is there are always some old cans in the cupboard. And usually some eggs and herbs and an onion or two.

The other day I found myself in this situation and couldn’t get to the grocery store. So I took out my last can of salmon and an antique can of crabmeat. Seriously, the expiration date was sometime last year. They were both small cans, so I toyed with the idea of making a tiny recipe of salmon patties and a tiny recipe of crabcakes, but that sounded like more work than I had time for.

I figured what the heck and created my own recipe. I can follow recipes pretty well, although I do tinker with measurements under the guidance of the glass of wine I keep close to my hand and lips ;). Nevertheless, I am not a creative cook who concocts new recipes from scratch. Until now. Maybe I should start a blog called THE BACK OF THE CUPBOARD COOK because these lil suckers were yummy.

Here is the recipe:

 

SALMON CRAB CAKES

  • 1 6oz can salmon
  • 1 6oz can crabmeat
  • 1 egg
  • ¼ cup chopped onion
  • ½ cup panko (gluten free is what I used)
  • 1 t. herbes de Provence
  • big dollop mayo
  • salt
  • pepper
  • (can use touch of sriracha, but I did not want the heat)
  • olive oil to fry in

Mix together everything except the oil. Let set in fridge for ½ hour (or less or more) because of the panko.

Form balls in your hand and then flatten into the hot olive oil in a skillet or frying pan and cook until browned on both sides.

Eat with whatever else you can scrounge up, even if it’s an old frozen side dish. (OK, that’s what we did).

The advantage to these cakes is that they are much tastier and less “fishy” than regular salmon patties. They are also easier and quicker to make than good crab cakes. The two seafoods actually complement each other very well, and the texture was lovely.

And because I was sneaking little pieces from the pan, I forgot to take a pic! I shared my recipe with my kids afterward, and my son who likes to cook said you could use a flavored mayo, too. If you do, change out your herbs if they don’t match the new flavor.

Now, don’t trust me on these salmon crab cakes. I know. After all that, she says, “Don’t trust me.” But I wasn’t using measuring cups and whatnot. I was just throwing things in. I’m only sharing because these combinations of flavors and textures worked.

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A very cool thing happened on the way to not writing lately. My poem “Tuesday Afternoon at Magpie’s Grill” has been nominated for Best of the Net 2019 by Nine Muses Poetry with five other poems. A big thank you to editor Annest Gwilym! You might have read the poem before. Some of you wrote lovely comments, too :). If not and you want to check out these six nominations, the links are available here: Best of the Net 2019 Nominations from Nine Muses Poetry.

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Perry is getting his echocardiogram today, so good thoughts, vibes, and if you don’t mind, prayers for my boy, please.

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Filed under #writerlife, #writerslife, Cats and Other Animals, Food & Drink, gluten free, Writing