Imitation Crab Cakes
Servings: 4, 8-9 3"crab cakes

4 peppercorns
1 bay leaf
2T lemon juice divided
1lb crab or imitation crab or fish *catfish excellent
-
2T butter
1c celery diced
1 medium onion diced
1/4c red bell pepper *optional
2 cloves garlic minced
-
1T heaping mayo
2t dijon mustard
2 eggs
1t kosher
1/4t msg
1/2t pepper
1t old bay
1 1/4- 1 1/2 cup breadcrumbs/saltine or ritz crumbs/panko, to consistancy
1T dried parsely
oil for frying

If using crab meat skip this step: bring a wide shallow pan with 1" water to rapid simmer with peppercorns, bay leaf, and 1T lemon juice. poach fish until cooked through 6-8 minutes. remove from water and let cool.

Sautee celery, onion, and garlic in butter until very tender. In a large bowl, whisk remaining squeeze of lemon, mayo, dijon, eggs, salt, pepper, old bay. Add sauteed vegetables after cooled.

Thoroughly incorporate breadcrumbs and parsley.
Fold in flaked fish or crab meat. If mixture doesnt hold together well (use best judgement) add some more panko. Form into patties and let set in fridge covered at least 30 minutes but can stay uncooked in fridge for a while.

Fry only immediately before serving. good as a benedict, salad, or with tomato soup.

Good with cod, salmon, ect.