By Bernadette Kathryn, LMT, IHLC


 

Crab Cakes have always been one of my favorite dishes to eat a seafood restaurant, but often the cakes are more cake than crab — and I get disappointed. I’d rather have a seafood cake with the delicately sweet taste of seafood and not so much cake, right?

 

Now, I make them myself at home when I get the urge, much better. I can make the cakes the way I like them, much healthier, more suited to my current lifestyle. Then, one day I was busy thinking about what to do with the remnants of a cod fillet that I had leftover from another dinner and Marc suggested that I try making a “Gumbo Cake”. I had the fish, shrimp and some chicken andouille sausage on hand — halfway there. I added fresh chopped vegetables and some potato to act as a binder instead of bread, yum, what a great idea. He’s a genius!

 

They are delicate because we don’t ‘fry’ them.  These cakes can be baked or pan sautéed to keep the calories and unwanted fat down to a minimum, just make sure you pack them tightly and treat them gingerly to preserve the cake.  I can eat a whole plate of them, they are so good.  I generally serve them with a summer salad mixed with avocado, organic corn and whatever fresh vegetables I can find at the market.  An excellent sanctioned meal, absolutely worth all the work!

 


 

Fish Shrimp Cakes
 
Author: 
Ingredients
  • 1lb Cod, steamed and flaked
  • 1lb Shrimp, poached, chopped
  • 1lb Chicken Sausage, chopped
  • 1 Red Pepper - Chopped
  • 1 Yellow Pepper - Chopped
  • 1 Scallion - bunch, Chopped
  • ½ Cup Parsley - Chopped
  • 1 small yellow potato, boiled & mashed
  • 1T Siriacha
  • 2T Mayonnaise
  • 2 Whole Eggs or 4 Egg Whites
  • s/p to taste
Instructions
  1. Gently cook the Cod & Shrimp -- careful not to over cook - 2-4 minutes & set aside to cool
  2. Chop all the veg into small dice, uniformly to ensure even cooking
  3. Chop the chicken sausage into small dice and mix all protein & vegetables together
  4. Fold in the mashed potato, seasonings, mayonnaise and eggs
  5. Form into balls with an ice cream scoop and flatten into cakes
  6. Heat a non stick pan with a little oil and cook gently until golden and heated through