Recently we visited Baltimore, Maryland known for great Crab Cakes. We had crab cakes cooked a number of ways including baked, grilled and even fried (fluffed). The most dramatic presentations were softball sized crab cakes which were full of large lumps of crab meat. That got me thinking about my favorite recipe for fish cakes. I cook these often and thought a makeover was in order.
Fish Cakes Two Ways- Baked and Skillet Grilled
CryoVac pack of Yellow Tail poached. My husband is an avid deep sea fisherman. A prized catch is Yellow Tail. Most often found in the waters from Mexico to Southern California, this white, flaky meat fish is perfect for making fishcakes.
Poaching in the CryoVac maintains flavor and minimizes the fish drying out.
The fish should be flaked. The idea is to have chunks of flaky white fish similar to lumps of crab meat in crab cakes.
1 egg, 1 tsp seafood seasoning, 1 tb fresh parsely, 2 tb diced celery, 1 green onion diced, 1 tsp fresh lemon juice, 1 clove garlic finely minced, 1 tb dijon mustard, 2 tb mayonaise, 2 tsp worcheshire sauce, 3/4 cup panko bread crumbs, dash hot sauce,(melted butter for skillet or cooking spray for baking sheet).
Cooking in cast iron skillet over medium heat til browned on both sides.
Baked in oven for 15-20 minutes at 350 degrees