Originally Posted by Doro22 (Post 1564635)

Oh BTW... Can you freeze this mixture before cooking or after? Have you done this?

Originally Posted by graciegirl (Post 1564070)

I was in your home town last week for a national convention on Williams Syndrome. I loved crab cakes before I became allergic to shellfish. We walked from our hotel to the Little Italy section which had an area roped off for the convention. Excellent food but also very expensive, compared to Ohio and The Villages. I noted that an entrée with crab cakes was in the twenty dollar range in Baltimore. Is that typical now, or just in the downtown tourist area?

Originally Posted by Fredman (Post 1563562)

Salmon cakes with crushed tomatoes, sugar, and macaroni. Yum

Originally Posted by l2ridehd (Post 1563587)

Love salmon cakes. Served with creamed peas. Yumm This is the recipe I use.

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion, 1 egg, 1/2 cup mayonnaise
2 teaspoons Dijon mustard, 1/2 teaspoon sugar, 1/2 lemon, zested, 1 pound salmon, cut into small pieces
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs, 2 tablespoons grated Parmesan
Freshly ground black pepper, 1/2 cup vegetable oil

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Originally Posted by kcrazorbackfan (Post 1563666)

Looks like the same thing that we call salmon patties in the south; really tasty along with pinto beans, fried taters and cornbread.

Originally Posted by graciegirl (Post 1564715)

Fredman? The macaroni with crushed tomatoes and sugar, does it also have butter? Sort of like the sweet stewed tomatoes with bread that we love in the Midwest?

Originally Posted by Fredman (Post 1564734)

No butter

Originally Posted by graciegirl (Post 1564070)

I was in your home town last week for a national convention on Williams Syndrome. I loved crab cakes before I became allergic to shellfish. We walked from our hotel to the Little Italy section which had an area roped off for the convention. Excellent food but also very expensive, compared to Ohio and The Villages. I noted that an entrée with crab cakes was in the twenty dollar range in Baltimore. Is that typical now, or just in the downtown tourist area?

Originally Posted by graciegirl (Post 1564736)

I must look into this. I think I have been missing something good.

Cook Macaroni, add sweetened crushed tomatoes?

Sometimes very simple things with few ingredients are awesome.