Recipe by: UNKNOWN

Ingredients:

6 ounces salmon fillet -- skinned, cut into strips
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat
1/4 cup tomatoes -- seeded, finely diced -or rotel tomatoes with green chilis
2 tablespoons fresh chives -- chopped
2 tablespoons fresh parsley -- chopped
1 tablespoon olive oil

Preparation:

In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt, and pepper; process until smooth. Transfer to a medium bowl; stir in crabmeat, tomato, chives, and parsley until well blended. Shape and flatten into 8 3-inch round cakes. In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.

• Servings: 4
• Carbs: ?
• Fiber: ?
• ECC = ?