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Salmon and Shrimp Cakes from Chef Bubba
SUBMITTED BY:
Bubba
PHOTO BY:
teiana
"This is a salmon and shrimp cake with great extras. You'll enjoy them."
RECIPE RATING:
Read Reviews
(31)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
10 ounces shrimp, peeled, deveined and minced
1 cup finely chopped red bell pepper
3 tablespoons extra virgin olive oil, divided
1 pound salmon fillets
1 3/4 cups dry whole wheat bread crumbs
5 tablespoons grated Parmesan cheese
1 1/2 teaspoons ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh chives
1 fresh jalapeno pepper, seeded and chopped
2 eggs, well beaten
1 (8 ounce) package cream cheese, softened
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. Remove from heat, and set aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. Remove from heat, cool, and finely chop.
In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and cream cheese into the mixture.
Divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven, until lightly browned.
FOOTNOTES
Wine Tip
Try with a
Sauvignon Blanc
.
Learn how to shop for salmon in our
Choosing Salmon
video.
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REVIEWS
Reviewed on Jan. 6, 2006 by CALLIDORA
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CALLIDORA
Jan. 6, 2006
Finally got around to rating this again having made the recipe as is. These are just awesome in every way. The patties are very generously sized and very filling. This recipe is in our permanent five star file. :-)
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23 users found this review helpful
Finally got around to rating this again having made the recipe as is. These are just awesome...
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Reviewed on Mar. 11, 2006 by Nanny J
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Nanny J
Mar. 11, 2006
FIVE Star Plus ! Fantastic gourmet Recipe. A little work, but well worth the effort. I followed directions but used plain breadcrumbs. Served it to dinner guests and all raved about it. Thanks Bubba. Got any more recipes to share ?
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4 users found this review helpful
FIVE Star Plus ! Fantastic gourmet Recipe. A little work, but well worth the effort. I...
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Reviewed on Mar. 19, 2005 by DEEDEE
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DEEDEE
Mar. 19, 2005
Oh, bubba! These were so yummy!The only thing i changed was a rib of celery in place of the jalapeno....but man-oh-man were these good. Just one thing though..... 4 patties? I made 6 ENORMOUS patties (2-3 times the size of normal crab cakes) thanks for sharing them :-)
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3 users found this review helpful
Oh, bubba! These were so yummy!The only thing i changed was a rib of celery in place of the...
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Reviewed on Oct. 13, 2004 by
SARAH7272
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SARAH7272
Oct. 13, 2004
This recipe was great!!! Everyone loved it!! Instead of jalapenos I added chopped celery, and onions. They were fabulous!
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3 users found this review helpful
This recipe was great!!! Everyone loved it!! Instead of jalapenos I added chopped celery, and...
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Reviewed on Jun. 14, 2007 by S.K.J.
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S.K.J.
Jun. 14, 2007
Not sure who the Chef Bubba is that submitted this recipe, but the recipe in Ladies Home Journal, June 2007, for Uncle Bubba's Crab Cakes shared by Earl "Bubba" Heirs, co-owner and chef of Uncle Bubba's Oyster House sounds much better. I say that only because they are fried in oil and butter. I think this recipe would be much better if fried in a pan instead of baked. Healthier baked, but they were to dry for me. As another reviewer said, 450 maybe is to hot.
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2 users found this review helpful
Not sure who the Chef Bubba is that submitted this recipe, but the recipe in Ladies Home...
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Reviewed on Feb. 17, 2006 by
alec1124
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alec1124
Feb. 17, 2006
These were very good. The recipe made alot more than 4 cakes. Next time I would like to add some crab meat. I served them with some asparagus and pasta. Thank you for the recipe.
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2 users found this review helpful
These were very good. The recipe made alot more than 4 cakes. Next time I would like to add...
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Reviewed on Mar. 9, 2008 by
iluvpickles
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iluvpickles
Mar. 9, 2008
sorry, but i didn't make this exactly as written; i omitted things i didn't think i'd care for. none the less...these cakes were FANTASTIC! i omitted: basil, thyme, chives and jalapeno; substituted panko for bread crumbs and for the parmesan cheese - i used the stuff in the green cannister... i thought about adding some garlic salt but i'm glad i trusted my instincts - the cheese made it salty enough. early in the day i cooked up the shrimp, red peppers and salmon - so quick! cooled them down in fridge in a gallon sized freezer bag. later in the day i didn't have time to soften cream cheese so i used a rubber spatula and creamed it together w/egg; added panko and parmesan cheese. broke up salmon right in closed plastic storage bag and then folded it into the cream cheese egg mixture. i had a girls' night out last night so i told my husband to just ice cream scoop onto baking pan, pat down and bake at 400 for 20-30 minutes. he made a mixture of sweet chili sauce & mayo to serve w/the cakes...mmmmm delish! i had the leftovers for lunch today. the whole family agrees....FIVE STARS! thank you for sharing, bubba!!!
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1 user found this review helpful
sorry, but i didn't make this exactly as written; i omitted things i didn't think i'd care...
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Reviewed on Jun. 30, 2007 by Carey
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Carey
Jun. 30, 2007
Phenomenal, I will make it a regular meal at my house! I once had some Crab Jalapeno Bites at Phillips Seafood that were phenomenal and I've thought of them ever since - these were just like them! I followed the recipe exactly (even measured) but didn't have whole wheat bread crumbs or chives so I used italian crumbs and red onion. I baked at 400 for 30-35 min based on other reviews which seemed perfect. Next time I would chop the shrimp to marble-size chunks (bigger than I did) to add variety to the texture. I like making this with leftover salmon and frozen cocktail/salad shrimp as a shortcut. A nice chopper (like Pampered Chef) also makes this very quick and easy.
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1 user found this review helpful
Phenomenal, I will make it a regular meal at my house! I once had some Crab Jalapeno Bites at...
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Reviewed on Apr. 2, 2007 by
Melanie
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Melanie
Apr. 2, 2007
Maybe I did something wrong, but I really didn't like these. I couldn't decide if I didn't like them because I don't like fish cakes, or because they tasted bad. 450 was way too hot. The bottom's burned and the middle was undercooked. I like the taste of the shrimp, but I think there was too much bread crumbs, as that was all that I could taste. I sprinkled on lemon juice at ate the tops, but I won't be making these again. Sorry to mess up a flawless recipe rating. Clearly I am in the minority, so don't let my opinion from stopping you from trying this recipe!
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1 user found this review helpful
Maybe I did something wrong, but I really didn't like these. I couldn't decide if I didn't...
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Reviewed on Mar. 18, 2007 by
Ange Rayner