Here is another striper cake recipe.
Pretty close to Toby's . Eben, try this one and compare!
2 pounds of freshly skinned striper fillet 1 cup of chopped celery (fine)
2 heaping tablespoons of mayonnaise 2 tablespoons of virgin olive oil
1 heaping tablespoon of dijon mustard 1 teaspoon of Old Bay Seasoning
2 whole eggs (or equivalent for Egg Beaters) 1 cup of chopped onions
2 cups of Italian Flavored Bread Crumbs
PREPARATION AND COOKING
Clean fillets remove all red meat from fillet. Then cut the bass into four-inch cubes. Poach until cubes of fish are white and flaky. Approximate cooking time is usually about 10 minutes and may differ with each stove. When fish is done, place it in a colander and press out as much water as possible.
While the bass is cooking, saute` in the olive oil your onions and celery until they are tender. Once done, set aside. In a mixing bowl, combine the mayo, mustard, eggs and sauteed vegetables. If you’re using the seasoning, mix in the Old Bay.
When fish is done cooking and drained of all excess water, mix into the combined ingredients in the mixing bowl. Mix until you have the consistency of crabmeat. Then mix in the Italian breadcrumbs, not all at once, but little by little until the mixture holds its shape for patties for cooking. Be careful not to dump too much into fish mixture as it makes the cakes dry.
With the “crab” fish patties, you can either fry them in virgin olive oil and butter sauce until golden brown, or for the more healthy oriented diners, you can bake them. Baking time will vary by oven, the fish is already cooked, but the eggs aren’t. Bake for about 3-=45 minutes at 350 degrees when they become golden brown.
EATING
These cakes should never be served hot, allow them to cool down for about five minutes. They taste best when warmed. Many people like to accompany the cakes with either cocktail sauce or tartar sauce.
The people I got this recipe from like to have the following with the crab cakes, a Caesar salad, a loaf of warm French bread and some fresh steamed vegetables. If you have any leftovers, the cakes are delicious cold on a bun with tartar sauce. They also taste great “nuked” in the microwave and served on a bun with sliced tomato, lettuce and tartar sauce.
Just a note – we add more Old Bay because we like them a little spicier, I have even used a hint of
Louisianna Hot Sauce. Its all in what suits you. Also, I have made them in a large quantity and then freeze them. This way when I work late, I can just “nuke” them and still have a nice dinner.
They are also great as an appetizer, just make them into the size of “crab” puffs.
E N J O Y !!!
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