Salmon cakes are a common item in the Pacific Northwest; shrimp cakes are common in Asian cooking. This is the best of both worlds. I stole this idea from A to Z Butcher shop, and theirs was delicious – I highly recommend. Now, I was going to put this in a casing, but I was unable to do this with just a water bottle, a paper clip, and my McGyver skills. I will be getting some more the next batch they do. So green onion, ginger, salt, pepper, garlic, and Old Bay all bring flavor. The Panko bread crumbs make a great crust on the outside. I hope you like it.

1 pound salmon, finely diced
1 pound peeled, cleaned, and deveined shrimp
1 egg white
1 bunch green onions, diced
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon Old Bay
1 teaspoon paprika
1/2 teaspoon celery powder
12 ounces Panko bread crumbs

Oil for cooking.

Mix salmon and shrimp.

Mix garlic powder, Old Bay, ginger, paprika, and mix with seafood.

Mix egg white and green onions and add to seafood and mix.

Make in to 6 patties.

Coat outside with Panko.

Add oil to a skillet on medium heat. When pan is hot , add patties.

Cook for 6 minutes on each side until outside is golden brown.

Serve with favorite sauce.