Trout, Salmon, & Crab Cakes

Crab, Salmon, & Trout Cakes

Well the fish are winning by 2 points, as you can see on the scoreboard in the right column, but we’re still early in the game. Another match is scheduled for today and it looks like the wind is in my favor.

Anyway, a couple of days ago, someone dropped off two frozen competitors–one trout and one salmon. (Does that even the score?) The fish looked pretty decent in size and last night I had this fancy spread all planned out. Fillet and bake them with lemon, onions, and rosemary. Then top with a creamy green onion & cheese sauce. Served along with asparagus roasted with chopped bacon.

Halfway into filleting the trout, I realized that the fillets were going to be too thin and not large enough, overall, to fit into my plan. Suddenly, I thought about the salmon-substituted crab cakes I made last year that were quite tasty. But still, with these fillets, there wouldn’t be enough. What about mixing in some crab? Twenty minutes later, after hopping into my car for a quick trip to a local market, I had one pound of frozen lump shredded centolla in my hands. While that was melting away, the fillets went into the oven for about 10 minutes. Since the centolla was shredded to hell, I thought why not do the same to the fish. So into the food processor they went. Gotta be consistent, right?

I’ve made enough crab cakes in my life to the point where I don’t follow any recipes or measurements. Finely chopped a few stalks of celery, one large green onion, one small spanish onion, and one red bell pepper. Tossed them into a frying pan with some olive oil and cooked until they softened up a bit. Into a large bowl they went with mayonnaise, bread crumbs, worcestershire, sage, celery seeds, ground black pepper, cumin, oregano, salt, and paprika. After folding in the meat, palm-sized patties were formed and then drenched in the following order with flour, beaten eggs, and bread crumbs. Fried until both sides had a deep golden brown color. Served with a simple mixture of mayo and sliced green onions.

After digging in, all I could say was, wow! Salmonoids and crab go so well together.

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