The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor.
To keep things simple, and in order not to mask the flavor of fish and crabmeat, I added only parsley and scallions as flavoring ingredients. They added a nice green color and fresh aroma to the mixture.
The cakes hardly absorbed oil while frying, making them light and perfect for a hot summer day lunch, with a green salad on the side. Try them and enjoy.
* I used individually frozen fillets of Flounder, which is a flat fish with a firm texture. Any similar fish can can be used instead.
Prep time: 15 minutes
Frying time: 15 minutes
2 boneless skinless flounder fillets, about 6.5oz (180 grams) (see notes)
1 can (6 oz/170 grams) crabmeat, drained
5 scallions, roughly chopped
½ cup packed parsley leaves
1 slice white bread (I used sourdough), crust removed
1 L egg
¼ cup bread crumbs
2 tsp salt
½ tsp freshly ground four peppers mix
Oil for frying
Fresh parsley, lime and lemon wedges for serving
1. Pat dry the fish fillets and cut into large chunks. Drain the crab meat.
2. Place the scallions, parsley and cut fish in a food processor bowl, fitted with the metal blade, and chop to a fairly coarse texture.
3. Transfer to a bowl and add the egg, crabmeat, breadcrumbs, salt and pepper. Mix, cover and let the mixture rest for 5-10 minutes. Form 12 small patties from the mixture.
4. In a large pan, heat oil for shallow frying over medium-high heat. Fry the patties until they brown on both sides. Serve warm, with lemon and lime wedges on the side.