{wild caught atlantic salmon poached with fresh herbs, green peppercorns, and lemon gave these salmon cakes that special something}

I’m allergic to shrimp, crab, and lobster. It’s my curse and I’m mostly okay with it since mollusks and me are a match made in heaven. Plus, I really shouldn’t complain since the majority of people in my support group* can’t even have that. Occasionally though, there’s a recipe that will lead me to radical kitchen experiments driven by desperation and denial. Desperate to experience that which the uncursed can indulge and denial of my reality that is ‘hello delicious crabcake’ one minute and ‘goodbye cruel world’ the next.

Amanda over at What We’re Eating recently posted one such recipe for crab cakes that I’ve been stalking and drooling over ever since. I had to have them, no matter the cost. Thus, beginning my week-long expedition into the uncharted territory of crabless crab cakes. The first version I made with sea scallops that were seared, cooled, and then shredded. And the second being this one, made with the best quality salmon I could get my grubby mitts on, poached and shredded.

{the top one is made with scallops and the bottom with salmon. amanda, please accept my apologies for the the bastardization of your lovely crabcakes!}

Keep in mind that I’m a desperate woman. Adding more saltines is a small price to pay for me to have barely remeniscient of a crab cakes on my plate. Besides the extra crackers and the blatant lack of crab, I followed Amanda’s recipe to a tee. Which, I must point out, is simply perfection. I think no matter what you made these with, swordfish/swedish fish/etcetera…, they would be delicious. Seriously you guys, if your hell bent on crab cakes this is the recipe to make.
{yum, eat these with a baked potato and you will love me forever}

* Just kidding, I dont really have a support group, unless you count 2 cats, a hamster named stoney-b, and a gecko.

{tags salmon cakes scallop cakes recipe}