Combine the pouch salmon, Surimi Red Crab Flakes, green onions, flour, eggs, rice oil, sugar snap peas, and chipotle seasoning in a bowl and mix thoroughly. Set the mixture in the cooler for 2 hours to set up.
Take 3 ounce balls of mixture and flatten it to make a fritter.
Place 2 fritters in a sauté pan or flat grill to heat. While in the pan, sprinkle the fritters with chipotle seasoning. Place the lemon slices on the grill to char. Place the black bean and corn salsa in center of plate.
When fritters are heated, shingle on the salsa. Top with microgreens and then place the charred lemon wheels on the side, serve and enjoy.
