Midwest "Crab" Cakes
Serves 8
Delicious flaky fish mixed with the perfect seasoning and fried to a golden crisp.
Ingredients
One pack McCormick's or Zatarans crab boil
1 red bell pepper
1/2 medium onion
1 cup saltine crackers finely crushed (almost one sleeve)
1/3 cup mayo
1 large egg beaten
2 tsp. Old Bay Seasoning
2 tsp. Worcestershire sauce
2 tsp. yellow mustard
1/4 tsp. hot sauce
1 lb. trout, crappie or other white fish filets
Butter
Remoulade Sauce
1/3 cup mayo
1 tbsp. ketchup
1 tbsp. sweet pickle relish
2 tsp. Dijon mustard
juice of half lemon
dash hot sauce
salt and pepper
Instructions
1. Saute finely diced onion and red pepper in a 1/2 tablespoon of butter.
2. Bring 1 quart of water to a boil, along with 1 crab boil packet.
3. Cook filets in boiling water for 2 minutes. Remove pot from heat and allow to sit for 5 minutes and then drain. Gently flake fish filets.
4. Crush saltines in ziplock bag and mix next 6 ingredients together in a bowl.
5. Gently combine sauteed onions and peppers with the saltine mixture. Then add in the flaked fish being careful not to over mix.
6. Heat 1 tablespoon butter in skillet. Cook the cakes on medium heat until they have a little crust. Flip and cook other side.
Remoulade Sauce
Whisk together the mayo, ketchup, relish, mustard, lemon juice and hot sauce in a medium bowl until well combined. Season with salt and pepper.


I substituted seasoned bread crumbs for crackers. Added a second egg. I used a whole medium onion. I used sriracha sauce. My meat I chose was bluegill. Used oil to fry in instead of butter.
I used an ice cream scoop with the release trigger so they'd be uniform. Made 10 cakes.
Absolutely delicious!!!
Crunchy on the outside yet moist on the inside.