Fish Cakes/Crab Cakes
1 lb Jumbo lump crabmeat or fish filet
1/2 Red bell pepper, chopped
1/4 cupChopped onion
4 Scallions, trimmed and chopped
1/4 cupChopped fresh parsley
1 Garlic clove, minced
1 Egg, lightly beaten
2 tbspDijon mustard
2 tbspFresh lemon juice
1/2 tspWorcestershire sauce
1/4 tbspTabasco sauce
3/4 cupFine dry bread crumbs
2 tbspVegetable oil, plus more if needed
Serves 4 (makes 8 fish cakes or crab cakes)
In a large mixing bowl, combine the crabmeat or fish(pre-diced), red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the fish or crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.
Form 8 patties, using 1/2 cup of the fish or crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.
Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the fish cakes or crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges.