Makes 12 Small Cakes

For the aioli

2/3 cup mayonnaise

1/2 cup chopped cilantro

1 jalapeño (seeded and veined if you prefer a milder flavor), finely chopped

1/2-inch piece gingerroot, peeled and finely chopped

Juice of 1/2 lemon

For the cakes

1 8-ounce salmon fillet, any pin bones removed with tweezers

1 tablespoon plus 1 1/2 teaspoons kosher salt

1 teaspoon cracked peppercorns

Juice of 1/2 lemon

Mix the mayonnaise with the cilantro, jalapeños, ginger and lemon juice in a small bowl. Cover with plastic wrap and refrigerate while you make the salmon and crab cakes.

Heat your oven to 450°F. Sprinkle the flesh-side of the salmon with 1/2 teaspoon salt, 1/4 teaspoon of cracked pepper and half of the lemon juice. Place a wire rack in a 9 X 11-inch baking dish and place the fish on top, skin-side up (or form a long piece of aluminum foil into a coil and fit in to the baking dish in an “s” shape placing the fish on top of the foil coil). Bake until the salmon is firm and opaque at its center, about 10 to 15 minutes. Once cool, peel off skin and use your fingers or a fork to break the salmon into large, flaky pieces.

Meanwhile, boil the potatoes with 2 teaspoons kosher salt until they’re tender, about 10 to 15 minutes. Drain, transfer to a large bowl and mash with a fork or potato masher.

Heat 2 teaspoons of the oil with mustard seeds in a small saucepan over medium-high heat, cooking until the mustard seeds start to pop, about 1 1/2 to 2 minutes. Pour the mustard seeds and the oil over the potatoes. Add the salmon, crabmeat, cilantro, ginger, jalapeños, 1 1/2 teaspoons kosher salt and 1/2 teaspoon of cracked pepper and mix together. Shape the mixture into 12 small patties. Arrange the patties on a plate, cover with plastic wrap and refrigerate at least 2 hours or overnight.

Heat your oven to 200°F. In a medium bowl, beat the eggs with 2 tablespoons of water. In another medium bowl, mix the flour with 1/2 teaspoon kosher salt and 1/4 teaspoon of cracked pepper. Dredge the cakes through the seasoned flour, tap off the excess, and then dip each of the cakes into the egg wash. End by dipping the cakes into the panko, pressing the panko into the cake so it adheres. Place 1/4-inch of canola oil in a large skillet and heat for 4 minutes over medium-high heat. Reduce heat to medium and add one cake—if the oil immediately bubbles around the cake, then add a few more cakes and fry until golden brown, about 1 1/2 to 2 minutes; if the oil doesn’t bubble around the cake, continue to heat the oil until for another 2 minutes before adding more cakes. Flip the cakes over and cook for 1 1/2 to 2 minutes to brown the other side. Transfer the cakes to a paper towel-lined baking sheet and place in the oven to stay warm. Fry the remaining cakes and serve hot or at room temperature with the seasoned mayonnaise.

For the cakes cont’td.

1 pound (about 2 large) russet potatoes, peeled and chopped

Canola oil

1 teaspoon black mustard seeds

8 ounces lump crabmeat

1/2 cup chopped cilantro

1/2-inch piece gingerroot, peeled and finely chopped

1 jalapeño (seeded and veined if you prefer a milder flavor), finely chopped

2 large eggs

2 tablespoons water

1/2 cup all-purpose flour

1 1/4 cups Japanese panko breadcrumbs

These Crab & Salmon Cakes are one of the most popular appetizers at my New York City restaurant. They were featured in the New York Times as a perfect food to serve at 4th of July parties. Festive in flavor and fun to pass around, if you like, you can make the cakes larger and eat as a burger on a bun. If doubling their size, fry for a few extra minutes so they brown properly. They pair excellently with a lager-style beer.