I love crab cakes, but what I loathe, is paying $15-20 bucks for a 16 ounce container that will only yield about 4 cakes. Lump crab can be pretty expensive, but this fish cake alternative has all the flavor and crunch of a fresh pan seared crab cake without the expensive price tag. Using a white fish like tilapia, or flounder, or grouper and broiling it in the oven then flaking it apart to mix into a nicely seasoned patty is a cost effective way to treat your guest to a delicious seafood appetizer or entree that will even impress the in-laws from New England. Top it with a Tarragon remoulade sauce and serve with a side of fresh mixed greens in a lime vinaigrette and viola; a perfect, simple and delicious seafood dinner for half the price.
Lemon -Horseradish Fish Cakes
- 3 TBSP olive oil
- 2 lbs tilapia filets (about 6)
- kosher salt
- black pepper
- 2 large eggs
- ½ cup of light mayonnaise
- ½ cup chopped fresh parsley
- 1/4 cup minced chives
- ¼ cup fresh lemon juice (about 2 lemons)
- 1-3 TBSP bottled white horseradish
- 1 ½ cups panko bread crumbs
Preheat the oven to 400 degrees
Brush each of two rimmed baking sheets with ½ TBSP oil
Place fillets on sheets; season with salt and pepper
Roast until cooked through, 10-15 minutes
Let cool completely; pat dry with paper towels
With a fork flake fish into small pieces.
In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and ½ bread crumbs; season with salt and pepper.
Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about ¼ cup fish mixture for each. Dredge cakes in crumbs, pressing to help adhere. (These can be frozen)
- 1 cup of light mayonnaise
- 1-2 TBSP Capers
- 1 TBSP Dill Pickles, finely chopped
- 1 tsp paprika
- 1 TBSP Dijon Mustard
- 1 TBSP Horseradish
- ½ lemon juiced
- 3 TBSP fresh tarragon minced
Mix all ingredients in a bowl and stir until well combined, season to taste with salt and pepper.
Let me know what you think of this dish! Post comments; as with any good dish, there can always be room for modifications. I would love to see what you do different and how you like this recipe.