Crab and Salmon Cutlets

Ingredients

Crab meat 500 g

Salmon 500 g

Milk 2 tbsp

Flour 2/3 cup

Butter 110 g

Eggs 4

Green onions 1 bunch

Parsley

Salt

Pepper

Vegetable oil

Cut the salmon into small pieces and fill 3/4 of the way with milk. Place on the stove, cover, and bring to a boil. Then reduce the heat to low and simmer the salmon for 5 minutes. The inside should remain coral-colored. Remove to a plate and cool.

Melt the butter in a saucepan over low heat, add the flour, and cook, stirring, for 1 minute. Then pour in 2 tbsp. Add milk and whisk constantly, without turning up the heat, until smooth and thickened. Add salt...it won't take long!

Pour the white sauce into a large bowl and let it cool for a couple of minutes. Then whisk in all 4 eggs, one at a time. Add the salmon and crab meat, shredded by hand. Add finely chopped onion and parsley. Add salt again.

Pour a little oil into the frying pan, as you would for regular pancakes...heat it and spoon in 2 tablespoons of the mixture at a time. Fry over medium-high heat until golden brown on each side. Place the finished patty first on a baking sheet lined with a paper towel to absorb excess oil, then transfer to a saucepan with a lid.

Enjoy!