MOCK CRAB CAKE

MOCK CRAB CAKE
2 Swai fish fillets, or any kind of mild fish
Old Bay seasoning

Put the fish on a foil-lined baking sheet and broil about 10-15 minutes or until the fish is done. Cool the fish before preparing the fish cake mixture. I ended up with about 6 ounces of cooked fish but I forgot to weigh the fish before cooking it. I think you'll need at least 8-10 ounces of raw fish.

Break the fish up into small flakes and put in a small bowl. Add:

1 teaspoon Better Than Bouillon lobster base (see my comments below)
1 teaspoon chives, chopped
1 teaspoon fresh parsley, chopped
Dash pepper
1 teaspoon mayonnaise
1 egg white, lightly beaten with a fork

You'll also need 4 teaspoons of finely ground coconut and some cooking oil.

Line a shallow bowl (I used a Grab-It) with plastic wrap. Gently press the fish mixture into the plastic wrap-lined bowl to form a patty. Chill well for a couple hours. Put a square of wax paper on the counter. Spread 2 teaspoons of very finely ground coconut in the center of the paper in a circle the same diameter as the fish cake. Carefully remove the fish cake from the plastic wrap and set on the coconut. Sprinkle another 2 teaspoons of coconut over the top and spread evenly with your fingers. Place the fish cake, on the wax paper, in the freezer. Freeze about 2 hours. This makes it much easier to get the fish cake into the skillet later. I was able to pick the patty up with my hands and place it in the pan.

Heat a little oil in a skillet over medium heat. Fry the fish cake in the hot oil until golden brown on the first side, about 5 minutes. Very carefully flip the cake over and brown the other side another 5 minutes.

Makes 1 very large serving

Per Serving: 399 Calories; 22g Fat; 46g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

This is a variation of my Crab Cakes or Fish Cakes recipe. I had a couple of Swai fillets that I wanted to use up. This made a huge fish cake and I ended up only eating half of it. Next time I will split the mixture into two patties. I'm not sure if I could taste the lobster flavoring in this or not but it did make the fish cake way too salty. I think that a teaspoon of it was too much. I would cut that back by half but then it would give even less flavor to the fish. I found the jar of Better Than Bouillon lobster base in the mark-down bin and I'm trying to come up with ways to use it. If you want to leave it out, you'll need to add some salt or more Old Bay seasoning to taste. I served this with Dottie's Green Bean Casserole. Click the photo to see a close-up.

1. Prev:LOBSTER AND MUSHROOM ALFREDO
2. Next:PAN