Fish Cakes

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Chef Roberts

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Fish or Crab Cakes

Any fish works!
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Prep Time 20 minutes
Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Ingredients
  

  • 16 oz Cooked Fish or Lump Crab
  • 3/4 cup Chef Robert's Gourmet Breading Mix Cajun or Original – plus a little more for top coating
  • 1/4 cup Diced Red Pepper
  • 1/4 cup Diced Celery
  • 2 Tbsp Minced Green Onion
  • 1 Tbsp Chopped Parsley
  • 1 Tsp Dijon Mustard
  • 1 Tsp Worcestershire sauce
  • 1 Egg Beaten
  • 2 Tbsp Mayonaise
  • 1 Tsp Lemon Juice
  • Salt and Pepper to taste
  • Oil for pan frying Coconut, Sunflower, Canola, Vegetable

Instructions
 

  • Prepare the mixture:In a large bowl, gently combine crab meat, flaked fish, red pepper, green onion, celery, parsley, Dijon, Worcestershire, egg, mayo, lemon juice, and 3/4 cup of Chef Robert’s Gourmet Breading Mix. Season with a pinch of salt and pepper. Don’t overmix—keep the texture chunky.
  • Form cakes:Divide mixture into 6–8 portions. Shape each into a patty about 1 inch thick. Lightly press each side into additional Chef Robert’s Breading Mix to coat.
  • Chill (optional but recommended):Place patties on a plate, cover, and refrigerate for 20–30 minutes to help them hold their shape.
  • Cook:Heat 2–3 tablespoons of oil in a skillet over medium heat. Pan-fry the cakes for about 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
  • Drain & serve:Transfer to a paper towel-lined plate. Serve warm with lemon wedges, tartar sauce, or a spicy aioli.
  • Serving Suggestions:
    Pair with a simple arugula salad or coleslaw.
    Serve on a toasted bun for a crab cake sandwich.
    Top with poached egg for a breakfast twist.

Video