Gefilte Fish Crab Cakes with Spicy Mayo Sauce

The following recipe is featured in the latest issue of Bitayavon Magazine.

It is sometimes difficult to imagine getting excited about gefilte fish or cholent, being that these are foods eaten every Shabbos and don’t change that much in composition and flavor. The following recipe is a creative twist on a traditional dish that transforms the flavor profile and look of traditional Gefilte fish. Your guests will be wowed by this sophisticated modern dish which tastes incredible.

Use old bay seasoning and imitation crab in the filling to transform traditional gefilte fish into a gourmet starter appreciated by all. The spicy mayo adds a kick and is a great accompaniment to the fish cakes. The recipe also works well without the imitation crab.

Ingredients:

1 roll gefilte fish, thawed
1 celery stalk, finely diced
1 small red pepper, finely diced
4 tablespoons chopped dill
8 sticks imitation crab, chopped into bite size pieces (optional)
1 egg
1/4 cup mayonnaise
3 tablespoons old bay seasoning
2 cups panko bread crumbs for coating the fish
Oil for frying

Spicy Mayo Sauce-

1 cup mayonnaise
1/4 cup hot sauce
2 tablespoons honey
2 tablespoons old bay seasoning
Directions:

1. Preheat oven to 350 degrees
2. Combine defrosted gefilte with celery, red pepper, dill, imitation crab, egg, mayonnaise, and old bay seasoning.
3. Form into patties and coat with panko bread crumbs.
4. Pour oil in frying pan to coat the bottom of the pan, heat on medium heat.
5. Place patties in frying pan and fry for 2-3 minutes per side; just to get a golden brown color.
6. Place patties on parchment paper lined cookie sheet and bake in oven uncovered for 35-40 minutes.
7. To mix the sauce: Mix ingredients. Refrigerate until ready to use.

Parve. Serves 12.