Salmon-Stuffed Crab Cakes

Ingredients

• 0.3 cup canola oil 
• 4 servings garnish: cilantro sprigs fresh
• 0.3 cup green onions finely chopped
• 1 pound lump crab meat fresh drained
• 2 tablespoons mayonnaise 
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup roasted peppers diced red finely
• 0.5 teaspoon sea salt 
• 3 ounces salmon smoked
• 4 servings spicy avocado tartar sauce 
• 0.5 teaspoon pepper white

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
2. Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties.
3. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
4. Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden.
5. Drain on paper towels.
6. Serve immediately with Spicy Avocado Tartar Sauce.
7. Garnish with fresh cilantro sprigs, if desired.