How Do You Make Healthy Crab Or Fish Cakes That Are Not Fully Deep Fried?
I am a former chef from Canada and have made crab cakes and fish cakes from the east coast of Canada and the Jamaican style, I worked there at a resort in the 1980’s, and I never deep fried mine, always lightly cooked in a non stick pan with a scant amount of oil, and only to brown and set the crust. For my crab cake I like to use the lump meat ,but in canada we had a product available from the east coast called Snow crab meat, mixed with all the traditional ingredients it made a fluffier one. For fishcakes I used both salted fish and fresh along with the same basic seasoning for crab cake without the mayo, I used mashed potatos as my binder, and in Jamaica we served them with a curry sauce, you can use any oil, and deepfrying is only done by restaurants to quicken up the heating process. Spicy is not a good idea with crab or fish cakes, it masks the flavour of the delicate seafoods, sauce can be tempered to, some like cocktail sauce, I do not, mine is a mayonaisse based tarter or remo
