The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor.
To keep things simple, and in order not to mask the flavor of fish and crabmeat, I added only parsley and scallions as flavoring ingredients. They added a nice green color and fresh aroma to the mixture.
The cakes hardly absorbed oil while frying, making them light and perfect for a hot summer day lunch, with a green salad on the side. Try them and enjoy.
* I used individually frozen fillets of Flounder, which is a flat fish with a firm texture. Any similar fish can can be used instead.
Prep time: 15 minutes
Frying time: 15 minutes
2 boneless skinless flounder fillets, about 6.5oz (180 grams) (see notes)
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