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Fish Cakes

The most delicious version of a "crab cake" recipe using white fish that could be served in the finest restaurants.
5 from 3 votes
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 12

Equipment

  • Baking Sheet

Ingredients
  

  • 2 lbs. Surimi- (Imitation crab made from pollock)
  • 3 eggs, beaten
  • 2 1/2 C Panko bread crumbs oriental or plain
  • 2 green onions, thinly sliced
  • 2 C mayonnaise
  • 1/2 t cayenne pepper or Old Bay seasoning
  • 1/2 t dry mustard
  • 1/2 t salt
  • 1/2 t black pepper

Instructions
 

  • Preheat oven to 375 degrees.
  • Finely chop the imitation crab and combine with remaining ingredients.
  • Add mayonnaise a little at a time just until it all sticks together. It may take less than 2 C.
  • Pat together into 12 individual cakes. (I used a 1/2 C measuring scoop.)
  • Place onto a parchment lined baking sheet and bake for about 25 minutes until they begin to lightly brown. Careful to not dry them out and overbake.
  • Serve with remoulade sauce.

Notes

TIP: Ro's recommendation on fish is the Surimi-Imitation crab made from Pollock.
I used a 1/2 C scoop for my serving sizes and patted them out. Feel free to make yours larger for main course or smaller for appetizer serving size. 
The remoulade sauce makes it!!
Keyword appetizer, fish