o is put the ingredients for the cakes, except the orange juice
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.
FOR POLENTA CAKES:
Combine milk, water, cayenne
Soak codfish in water overnight.
Drain off water and place codfish and peeled potatoes in cold water to cook together for 1/2 hour.
Mash potatoes.
Shred codfish.
Then mix the two together. Add egg, onion, pepper and parsley.
Form into cakes; fry on both sides until brown.
Boil codfish with garlic and parsley until done.
Drain and cool; flake and add onion, parsley and pepper flakes.
Boil potatoes and mash them.
Stir potatoes into codfish mixture with one beaten egg.
Form into generous 1-inch balls or small patties (for fish cakes) and deep fry.
eserve bacon fat in skillet for potato cakes.
In a large
Combine potatoes, codfish, pepper, parsley and eggs in a bowl. Form mixture into egg-shaped balls about 1 1/2-inches long; deep fry until brown.
Place on paper towel to absorb excess oil. Serve garnished with parsley sprigs, either cold or warm, from platter.
Yields about 20.
Soak codfish in water overnight.
Drain fish, then add more water and boil about 10 minutes.
Drain fish again and press out the excess water.
Soak codfish in cold water overnight; discard water.
Boil 1 quart of water; drop codfish in water.
Turn fire off; let stand 10 minutes.
Discard water.
Cool and shred cod.
Mix egg with 1 1/2 cups water and milk; pour over flour mixture and gradually make a soft paste.
Add other ingredients.
Mix well.
Drop 1 tablespoon at a time in hot oil (deep fry).
Very good as an appetizer.
Soak codfish overnight.
Drain off water.
Run through meat grinder or chop in food processor with onion and garlic.
When done mix together with eggs, flour and other ingredients.
Drop by spoon into shortening or any cooking oil.
Fry until golden brown.
Open can and remove codfish whole.
Slice into 4 portions. Lightly brush frying pan with oil and heat on medium-high.
(May be coated with flour or cornmeal if desired.)
Fry well until browned.
Turn once (may need to recoat pan with oil) and brown second side.
Good with boiled potatoes, stewed tomatoes and cornbread.
he fish in cold water for at least 6 hours or
f crumbs to a bowl for fish cakes and reserve remaining 1
otatoes & reserve the other half for the sauce.
Chop fish
Right before frying- coat the cakes lightly with the breadcrumbs on
ake batter according to the recipe directions and divide the batter
tainless steel bowl and soak for 18-24 hours in plenty