This recipe may be reproduced with the following credit:
SILVIA BIANCO (http://www.chefsilvia.com)

Salmon/Crab/Risotto Cakes

1 lb lump crab meat (picked over to remove any bones)
8 oz salmon filet (cooked and chilled)
1 cup prepared risotto (follow direction on the box
1 egg
2 tbsps. mayonnaise
11/2 tsp dry mustard (optional)
1/2 cup roasted red peppers filets
3 Tbsps. fresh chopped parsley
1 tsp. Old Bay seasoning
1 tsp. worcestershire sauce
2 dashes of tobassco
Salt & pepper to taste
1/4 cup flour and ¼ cup bread crumbs for dredging


Preheat oven to 400 degrees
Mix all ingredients in a large bowl making sure not to overwork the mixture and keeping the crab lumps in tact
Shape into cakes (approx. 2 inches in diameter and ½ inch thick)
Dredge in breadcrumbs, then flour and set aside
Heat 1/4 cup of vegetable oil in a Teflon-coated skillet
Pan sear each cake until brown on both sides (approx. 1 minute per side) and place on a baking sheet
When all cakes are seared, place in the oven and cook for about 5 minutes
Serve on warm platter with roasted red pepper mayo or sauce of your choice