Salmon-Stuffed Crab Cakes

1 pound fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Tartar Sauce
Garnish: fresh cilantro sprigs

Stir together first 6 ingredients in a large bowl. Divide mixture into 8
balls.
Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces,
and place in center of 4 patties. Place remaining patties over salmon,
pressing edges to seal; coat cakes in breadcrumbs.
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. Drain on
paper towels. Serve immediately with Spicy Tartar Sauce. Garnish with
fresh cilantro sprigs, if desired.
Makes 4 crab cakes.


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