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Where are the factories that make fish cakes and fish balls?

How to make healthy crab or fish cakes that are not fully Deep Fried?

  • I have recently been at a tasty thursdays in the downtown area, and have been very curious whether crab or fish cakes are of Jamaican or Spanish culture, I could be wrong, and would stand corrected if someone can answer this... Again, the recipe please and hopefully can use Olive Oil instead of vegetable oil eh? I am trying to keep it simple and not too much of eating deep fry foods. By the way, my tongue is very sensative to hot spices, can handle abit of spice but not firey hot---BIG THANKS! Craving Quin, for crab cakes recipe---

  • Answer:

    I am a former chef from Canada and have made crab cakes and fish cakes from the east coast of Canada and the Jamaican style, I worked there at a resort in the 1980's, and I never deep fried mine, always lightly cooked in a non stick pan with a scant amount of oil, and only to brown and set the crust. For my crab cake I like to use the lump meat ,but in canada we had a product available from the east coast called Snow crab meat, mixed with all the traditional ingredients it made a fluffier one. For fishcakes I used both salted fish and fresh along with the same basic seasoning for crab cake without the mayo, I used mashed potatos as my binder, and in Jamaica we served them with a curry sauce, you can use any oil, and deepfrying is only done by restaurants to quicken up the heating process. Spicy is not a good idea with crab or fish cakes, it masks the flavour of the delicate seafoods, sauce can be tempered to, some like cocktail sauce, I do not, mine is a mayonaisse based tarter or remoulade or a hot sauce and I mean heated not spicy.

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1 lb lump crabmeat 1/2 cup breadcrumbs 2 eggs 1/4 cup mayonnaise (do not use dressing) 1 teaspoon Old Bay Seasoning 1/4 teaspoon pepper 2 tablespoons worcestershire sauce 1 teaspoon dry mustard Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy. Add bread crumbs, mixing evenly. Add in the crab meat, being sure to mix evenly. Shape into cakes. Makes 6 large or 9 medium crabcakes. Saute in pan with a little oil for about 5 minutes on each side. You can also broil them until brown. This may require you to flip them, depending on your pan. Serve with tartar sauce and lemon.

Kam7185

CRAB CAKES Serve these tasty crab cakes with tartar sauce or a remoulade sauce, along with lemon wedges. INGREDIENTS: 4 tablespoons mayonnaise 2 tablespoons Creole mustard 1/2 teaspoon Creole seasoning 1/8 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped green onion 2 teaspoons finely minced red bell pepper, optional 1 pound jumbo lump crabmeat 1 1/4 cup fresh fine bread crumbs, divided PREPARATION: Combine mayonnaise, mustard, parsley, and seasonings; set aside. Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours. Heat clarified butter or olive oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce. REMOULADE SAUCE INGREDIENTS: 1 teaspoon dry mustard 1 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 teaspoons prepared horseradish 4 anchovies, minced 1 tablespoon minced capers 2 tablespoons minced celery 3 tablespoons red wine vinegar 2/3 cup olive oil PREPARATION: Combine all ingredients; whisk together until well blended. Makes about 1 1/2 cups of remoulade sauce.

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