Daddy’s Crabby-Patties

05 Nov

  • 1 lb Salmon, flaked
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon finely minced garlic
  • 1 tablespoon soy sauce
  • 2 tablespoons Hoisin
  • 1 teaspoon Sesame Oil
  • 1 cup Panko breadcrumbs
  • 1/4 cup Red Onion, minced
  • 1 Egg, beaten
  • Additional 2 tablespoons Hoisin sauce to brush on burger
  • 4 Burger buns, lettuce, tomato slices, mayonnaise

In a small bowl, combine ginger, garlic, soy, hoisin, sesame oil, and egg.

In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)

Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.

Cover and refrigerate burgers for at least 1 hour up to 4 hours.

Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers.

Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.


Posted by on November 5, 2010 in Fish, Recipes


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2 responses to “Daddy’s Crabby-Patties

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