Smoked Trout and Crabmeat Cakes

Name: Smoked Trout and Crabmeat Cakes
Yield: Yield: Serves 8
Ingredients: 1 pound smoked trout; 1 pound jumbo lump crabmeat; 1/4 cup diced onion; 1/4 cup diced green bell pepper; 1/4 cup diced red bell pepper; 1 tablespoons minced garlic; olive oil, as needed; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon Worcestershire sauce; 2 teaspoon Cajun seasoning; 1 teaspoon hot sauce; 1 cup Kikkoman Panko Japanese style bread crumbs, plus extra for coating; 1/4 cup finely chopped scallions

Image for Smoked Trout and Crabmeat Cakes

Yield

Yield: Serves 8

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs

ingredients

1 pound smoked trout
1 pound jumbo lump crabmeat
1/4 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 tablespoons minced garlic
olive oil, as needed
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoon Cajun seasoning
1 teaspoon hot sauce
1 cup Kikkoman Panko Japanese style bread crumbs, plus extra for coating
1/4 cup finely chopped scallions

directions

In large bowl, break up smoked trout into small pieces and mix with crabmeat.

In skillet over medium-high heat, saute onion, peppers and garlic in olive oil for 3 minutes or until soft. Allow to cool; add to crabmeat mixture.

In bowl, mix together mayonnaise, mustard, lemon juice, Worcestershire sauce, Cajun seasoning and hot sauce until well blended. Fold mayonnaise mixture, panko and scallions into trout mixture; do not overwork. Mold into 8 patties and coat in extra bread crumbs. Saute patties in olive oil until brown.

Serve with roasted fingerling potatoes, grilled asparagus and mustard sauce.

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