Saturday, May 5, 2012

Fish Cakes

This is an adapted recipe from Cooks Illustrated, a recipe site that my daughter virtually lives on, and continually passes me recipes from. The original recipe was for Maryland Crab Cakes, but since my husband developed a late-in-life allergy to shellfish, we adapted it to fish. It's a cruiser's delight because you never know what kind of fish or shellfish you're going to catch that day or have sitting in your freezer from previous days.


2 pounds of lump crabmeat, lobster, or any other fish you might have. 
8 medium scallions, green part only, minced (about 1/2 cup) (see "never-ending green onion")
2 Tbl fresh parsley leaves, cilantro, dill or basil finely chopped
3 tsp Old Bay seasoning
4-8 Tbl dry bread crumbs
1/2 C. mayonnaise
2 large eggs
1/2 C. white or whole wheat flour
1/2 C. oil

Poach shellfish or fish until just cooked through. Drain and place in large bowl. 

Add scallions, cilantro, Old Bay, 4 tablespoons bread crumbs, mayonnaise, and eggs. Mix just until combined, leaving large chunks of fish. 

If the fish is moist and still won't bind, then add additional bread crumbs 1 tablespoon at a time until they will bind. 

Form into cakes and pat with flour till all sides are coated. 

Fry in oil until golden, turn, and fry other side until golden. 

Serve with either tarter sauce or Creamy Chipotle Chile Sauce, below.

Creamy Chipotle Chili Sauce
1/4 C. mayonnaise
1/4 C. sour cream
2 tsp canned chili in adobo sauce (minced)
1 small clove garlic, minced
2 tsp minced fresh cilantro leaves
1 tsp lime juice fresh from lime

Blend all ingredients together well and chill to blend flavors.

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