Let's face it, crab is expensive, unless you want to go catch your own and then it is merely a huge time suck. I am also completely over crab cakes. I love hot, freshly steamed crab that drips down your arms served with a little drawn butter but the cakes are only mildly interesting to me. So instead, last week I made some fantastic fish cakes using Tilapia, sour cream, tarragon, shallots, garlic and lemon. Fish cakes have some similar tasty attributes to crab cakes: crispy on the outside, fried in butter and served with a mayonnaise based sauce. They are also much lighter in flavor and texture as well as being a lot more affordable.
Try these at home, it's easy! Mince the garlic and shallot first and then process the fish and all the ingredients in the food processor. Just be careful not to overprocess, just pulse a couple of times. If you don't have a food processor, you can finely mince the fish with a knife. Divide the mixture into even balls, approximately 2 inches and then roll them in either fresh or panko bread crumbs. Pan fry in a little butter, pressing down lightly to form a cake, and brown on each side. These cakes are best served over a mixed green salad. I also made a lemony garlic aioli to serve with the cakes and the aioli serves double duty as a salad dressing.
Try these at home, it's easy! Mince the garlic and shallot first and then process the fish and all the ingredients in the food processor. Just be careful not to overprocess, just pulse a couple of times. If you don't have a food processor, you can finely mince the fish with a knife. Divide the mixture into even balls, approximately 2 inches and then roll them in either fresh or panko bread crumbs. Pan fry in a little butter, pressing down lightly to form a cake, and brown on each side. These cakes are best served over a mixed green salad. I also made a lemony garlic aioli to serve with the cakes and the aioli serves double duty as a salad dressing.
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