Scrumptious fish cakes...adapted from a Cuisinart recipe. We used the Cuisinart Elite FP-14N processor to make our fish cakes.
16 ounces faux kosher crabmeat, cod or halibut, cut into small pieces
1 garlic clove
1 red bell pepper, about 6 ounces - cut in quarters
3 scallions, cut into 1-inch pieces
1⁄2 cup parsley, cleane and dried
1 teaspoon extra virgin olive oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1 cup breadcrumbs
1⁄2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 and 1⁄2 teaspoons Old Bay seasoning
2 teaspoons Dijon-style mustard
hot sauce, optional
Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic through the small feed tube. Add the peppers, green onion and parsley. Pulse to coarsely chop, about 10 to 12 pulses.
Put the olive oil into a large skillet placed over medium heat. Saute chopped vegetables with salt and pepper until soft, about 5 to 7 minutes. Remove to a large mixing bowl.
Cool slightly; add the crab, eggs, breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and a dash or two of hot sauce if using. Mix thoroughly but gently so not to break up the crab too much more. Form mixture into 2-inch round cakes.
Place on prepared baking sheet and bake until crab cakes are evenly golden, about 15 to 20 minutes. Recipe makes about twelve 3” cakes
Approximately 4 servings
Recipe: kosher, fish