Maddie’s Salmon and Crab Cakes

Name: Maddie’s Salmon and Crab Cakes
Cuisine: France
Ingredients: Chopped fresh chervil leaves; 2 tablespoons unsalted butter; 12 sprigs fresh chervil; ½ cup crème fraîche; Unsalted butter as needed (optional); Chopped stem of 1 large sprig fresh tarragon; Several stems fresh chervil leaves; Very small bouquet garni; 3 shallots, finely chopped; 2 tablespoons fino sherry as needed; 1 cup dry white wine; 1 cup bottled clam juice; 1 cup fish fumet; Cake flour for dusting; ½ pound blue crab backfin meat; 1 cup heavy cream; Large grating of nutmeg; 15 grinds of the pepper mill; ¾ teaspoon salt; 3 tablespoons unsalted butter, at room temperature; 1 large egg; ½ pound salmon meat, skin and bones removed

Preparation info

FFR—
12
cakes

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You decide whether to make this 6 or 12 servings. This is a recipe I presented at lunch for the 1989 Napa Valley auction at Beringer Vineyards. For details on making the preparation of the salmon paste easy. You will need twelve 3-inch squares of parchment paper.

Ingredients

For the cakes

½ pound salmon meat, skin and bones removed
1 large egg
3 tablespoons

Europe
France
Lunch
Fish course
Pescatarian
Mediterranean

Method

Process the salmon meat and egg in the food processor until smooth. Chill the meat 2 hours.

Using a fork, mash the butter with the salt, pepper, and nutmeg. Return the salmon meat to the processor, add the seasoned butter, and process until homogeneous. Gradually add the cream. Empty into a bowl and carefully fold the crabmeat into the salmon mousseline. Using floured surgical gloves, s