Faux Crab Cakes

I always was intrigued by Maryland crab cakes, and I found that a mixture of imitation crab meat (surimi) and fresh poached salmon (poached in court bouillon- lemon, celery, onion, peppercorn, bay leaf, and white wine) made a nice product.

1/2 pound salmon and 1/2 pound imitation crab

around 1 cup panko

1 beaten egg

salt and pepper to taste

chopped parsley

Lea and Perrins

Tabasco

Old Bay seasoning

1/2 cup homemade mayonnaise

1 tbsp. Grey Poupon

red onion and garlic, finely diced and sauteed in olive oil and cooled.

In one bowl, thoroughly mix everything but the fish and panko. In another bowl, toss the fish and panko, and gently fold in the liquid ingredients.

Refrigerate the mixture for at least one hour, and then form your crab cakes, without overly mixing.

Dredge each cake lightly in flour and fry in 1/4 cup canola oil, 3 minutes a side.

Serve with a Remoulade sauce (sautee red onion, garlic, and red peppers in olive oil and then cool. Mix with good mayonnaise, capers, parsley, salt, pepper, Tabasco, and grainy mustard).

I served mine cold for the shabbat fish course, but you can eat these hot ordinarily, which would make them tastier.