I made you cake! Savory, salty, crispy seafood cake topped with a tartar sauce that is just.so.good. At restaurants I’m always tempted to order crab cakes but rarely do, and here’s why: if I get even the slightest crunch that indicates shell, I don’t want to eat anything else at all and become hungry and annoyed and sad. So this solves that. With salmon!
You could totally make these into burgers btw.
But! This totally feels like summer to me, and has two important characteristics that are important to us at the moment. First, they’re relatively low carb. There are some breadcrumbs in the cakes, but not many, and we went with lettuce wraps for health and flavor. AND, we used canned salmon here for frugality. I’m actually a big fan of canned fishes; they taste great, are inexpensive, and are great for recipes like this where the fish gets so cooked that a super fresh piece would almost be wasted.
We had these for lunch on a Saturday recently, and it was such a great mid-day meal. But now I’m thinking..brunch. With a runny egg on top? Can eggs go with seafood? Seafood can go with a bloody mary, that’s for dang sure.