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Smoked Trout and Crabmeat Cakes

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plate

Yield

Yield: Serves 8

kikkoman products used:

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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