Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Smoked Trout and Crab Cakes




Source of Recipe


Mill Street Grill


List of Ingredients




# 1 lb. fresh jumbo lump crabmeat, picked
# 1 lb. fresh rainbow trout, hickory smoked
# 2 Tbsp. whole grain mustard
# 1 Tbsp. celery salt
# 2 Tbsp. chili sauce
# 1 cup heavy duty mayonnaise
# 2 Tbsp. lemon juice
# 3 eggs, whites only
# 5 Tbsp. bread crumbs
# 1 Tbsp. dried parsley


Recipe



1. Carefully remove all shells from the crabmeat, trying not to break up the lumps.

2. Using hickory chips, smoke the trout at a low temperature. If smoked too long, trout becomes dry.

3. Mix all ingredients except crab and trout in mixing bowl.

4. Gently fold in crabmeat and trout.

Suggested serving method: Pan fry the smoked trout and crab cakes and serve over mixed greens tossed in a wasabi-cucumber vinaigrette topped with a red chili aoli.

Yield: 8 servings