Salmon and Crab Cakes

This post is unusually brief, because it's Monday, and my brain is working largely in this fashion:

Crab cakes are wonderful. Salmon cakes are wonderful.

Why not combine them and have double wonderful? :-)

Salmon and Crab Cakes (or Tofu Cakes!)

* This recipe is inspired by Gita's recipe, from her beautiful blog Gita's Kitchen... Her gorgeous salmon cakes inspired me to fix these little cakes for our entree last night - thank you for the inspiration, as always, Gita!

9 oz canned crab meat OR 9 oz firm tofu, pressed and crumbled
6 oz canned salmon OR 6oz firm tofu, pressed and crumbled
3 green onions, white and green parts thinly sliced
2 tsp olive oil
2 eggs, beaten
1/2 cup light, olive-oil based mayo
1 tsp minced parsley
1 tsp Worcestershire sauce
1/4 tsp Cajun seasoning
1/4 tsp ground dry mustard
Pinch of salt
2 dashes hot sauce
1 cup bread crumbs from whole grain bread
1 T olive oil

~ If you're using the crab and salmon, let them both drain in a fine mesh strained until all the excess water is removed.
~ In a large skillet over medium heat, saute the green onions in the 2 tsp olive oil until they're just tender.
~ In a mixing bowl, whisk together the egg, sauteed green onions, mayo, parsley, Worcestershire sauce, Cajun seasoning, mustard, salt, and hot sauce.
~ Stir in the bread crumbs.
~ Stir in the crab and salmon or the crumbled tofu.
~ Shape the crab and salmon (or tofu) mixture into 1/4 cup patties, gently pressing the patties to 1/2" thickness.
~ In the same skillet you used for the green onions, heat the 1 T canola oil over medium heat. Cook the cakes for 3 to 5 minutes on each side - until golden brown. Serve warm!