This time of year there are many seafood dishes that we gravitate towards, not just because they’re yummy- but because their light and fun!

It’s also around this time of year that there are parties, big and small. I’ve recently hosted a big party, celebrating my son’s high school graduation. So, of course we want to make it special.

I’ve been seeing a lot of different crab cakes in restaurants and stores. But, it can be pricey. I could make it, but I want something different. What other seafood is popular and versatile?

Wild Planet Foods Salmon!!

I’m thinking Salmon cakes! Let’s add some fun to it- corn chowder style!! This recipe is based off of the Mini Salmon corn chowder cakes found on the Food Network. I have added my own spin to it to make it a more “me” dish.

So we’ll start with some bacon

For the big crowd I used 4 cans and 8 cooked 8 pieces of bacon.

Don’t throw away the oil! We will then cook our one and three-fourths small diced yellow onions, half cup of small diced celery, one cup of fine diced red bell pepper and lastly a cup and a half of corn (frozen or canned drained). You can adjust the amount of red bell pepper and corn depending on your preference.

Add about 2 teaspoons thyme.

Once the onions have become transparent and the celery and red bell pepper has softened just a touch; I have added the canned salmon. A good mix in the pan and the bacon follows.

To give it the “cake” portion, most recipes call for boiling potatoes and creating a mashed potato. I took a short cut, and made instant mashed potatoes and combined it with the salmon mixture.

Combining well, a little at a time. Next comes the 2 eggs to hold it all together, if it doesn’t hold together like s snowball or “mud pie” add another egg.

Once you’ve reached the right texture, you can also chill it for about 15-20 minutes so you can form the cakes. I form the cakes and place them on a lined tray

Now comes the traditional frying method.

I have Malaysia Palm Oil heating in my pan, remember Malaysia Palm Oil can hold a higher heat.

While the oil is getting ready, I have my egg wash, and Panko bread crumbs all set. The Panko will give it an extra crunch

In the pan they go. And I do put them on a tray with paper towels to catch any extra oil that may come from the frying.

Plate them on a fun or fancy tray and it makes for a great appetizer that give a little extra to the meal. They are great just as is, but if you want just a smidge more for it, a garlic aioli goes great with it.

Pressed for time to make the aioli? Many stores now carry ready made aioli, you can find it in the dressing/ mayonnaise aisle. I won’t tell if you won’t!

This delicious recipe was made possible by the generosity of Wild Planet Foods . Once you’ve tried them, you won’t forget them!

http://www.wildplanetfoods.com