Fish Cakes
Shanon
A twist on the traditional crab cake.
ingredients
- 1 pound fish (trout or salmon), finely diced
- 1 pound fish (trout or salmon), largely diced
- 1/2 cup light mayonnaise
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice (2 lemons), plus wedges for serving
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning (or your favorite seafood seasoning)
- Salt and pepper
- 1 cup saltine crumbs (about 30 crackers)
- 4 tablespoons butter, melted
- Tarter sauce
directions
- 1
1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside.
- 2
2. Keeping each pound of fish separate, turn out onto paper towels and pick through to remove any bones, should there be any.
- 3
3. In a large bowl, stir together mayo, parsley, lemon juice, egg, mustard, Old Bay, 1/4 tsp salt and 1/4 tsp pepper.
- 4
4. Add crumbs and small sized fish to mayo mixture; stir well to combine.
- 5
5. Gently fold in larger-size fish meat just until combined.
- 6
6. Dividing evenly, form mixture into 8 cakes. (To make ahead: arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.
- 7
7. Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 - 15 minutes (move to lower shelf if tops brown too quickly).
- 8
Serve with tarter sauce and lemon wedges.
notes
You can substitute crab for the fish if you wish.
Source: Shanon
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