Fish And Crabmeat Patties Recipe
Summary
MethodFried
Ingredients
| 12 ounces cooked Atlantic ocean perch, cod, flounder, or pike | ||
| 1 6-ounce package frozen crabmeat, thawed, well drained, and flaked | ||
| 1/3 cup fine dry bread crumbs | ||
| Eggs | 2 , beaten | |
| Green onions | 2 , sliced | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup fine dry bread crumbs | ||
| Cooking oil | 2 Tablespoon | |
Directions
Flake the fish.
For patties, in a medium mixing bowl combine the fish, crab, 1/3 cup bread crumbs, eggs, onions, lemon peel, lemon juice, salt, and pepper.
Shape the mixture into eight 3/4-inch-thick patties.
Cover and chill about 30 minutes.
In a shallow dish place 1/2 cup bread crumbs.
Dip patties into crumbs.
In a large skillet heat half of the oil.
Add half of the patties to the skillet in a single layer.
Fry over medium heat till golden brown, turning once (allow about 6 minutes total).
Remove patties from the skillet.
Repeat with remaining oil and patties.
For patties, in a medium mixing bowl combine the fish, crab, 1/3 cup bread crumbs, eggs, onions, lemon peel, lemon juice, salt, and pepper.
Shape the mixture into eight 3/4-inch-thick patties.
Cover and chill about 30 minutes.
In a shallow dish place 1/2 cup bread crumbs.
Dip patties into crumbs.
In a large skillet heat half of the oil.
Add half of the patties to the skillet in a single layer.
Fry over medium heat till golden brown, turning once (allow about 6 minutes total).
Remove patties from the skillet.
Repeat with remaining oil and patties.
Chef
