Crabby Salmon Patties & Shrimp Wiggle

Salmon patties are a fairly quick and easy meal that makes otherwise vile canned salmon into something not only edible, but tasty. It’s a dish my mom passed on to me, served on a bed of mashed potatoes and covered in a white sauce with peas, which isn’t a far cry from another long-time family favorite, shrimp wiggle. Because my mom’s family were primarily French Canadian immigrants, I always assumed it was a Franco American thing, but apparently salmon patties and croquettes are typically Southern soul food. I like to add a can of crabmeat to the mix, for a little bit of a different twist.

crabbysalmonpatties

Crabby Salmon Patties

  • 4 tbsp butter
  • 5 tbsp flour
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1 c milk
  • 1 can salmon, drained and flaked
  • 1 can crab meat, drained
  • 1 tbsp lemon juice
  • 1 tbsp grated onion
  • 1 tbsp parsley
  • 1 tbsp bread crumbs
  • 2 eggs, beaten
  1. Melt butter over medium-low heat in saucepan. Stir in flour, salt and pepper. Stirring, add milk gradually, stirring constantly, and cook until smooth and thickened. Remove from heat. Add salmon, crab, lemon juice, onion and parsley, mix well, and chill.
  2. Once chilled, shape mixture into patties about 2 or 3 inches in diameter. Dip patties in bread crumbs, then beaten egg, then back into the crumbs. Pan fry until browned on both sides and warmed through. Serve with white sauce (Shrimp Wiggle recipe, below, minus shrimp.)

Shrimp Wiggle (not pictured)

  • 4 tbsp butter
  • 3 tbsp flour
  • 1 tsp salt
  • 2 c milk
  • 1 can of peas
  • 1-2 lbs cooked salad shrimp (can use canned)

Melt butter in saucepan; blend in flour and salt. Slowly add milk, stirring until thick and smooth. Add peas and shrimp, and serve over toast or mashed potatoes.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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