Fish Cake or Faux Crab Cake

Credits :
Written by Marjorie Hogan


  • 1 lb pollock (or another white fish)
  • Salt and pepper
  • 2 tbsp lemon juice (juice from half a lemon)
  • 2 tbsp white wine
  • 1/4 C chopped scallions (green part only)
  • 1 tbsp chopped fresh parsley
  • 1 egg, beaten
  • 1/4 C mayo
  • 1/4 C panko, or more if needed
  • 1/2 tsp Old Bay seasoning (optional)
  • 1/4 C flour
  • 3 Tbsp vegetable oil
  • Tartar sauce for serving (optional)


  • Salt and pepper the fish, drizzle with lemon juice and steam until the fish is throughly cooked and flakes easily, about 5 – 10 minutes.
  • Drain the liquid. Break up the fish, leaving some large clumps and wait for the fish to cool to room temperature. Meanwhile in a small bowl mix the egg and mayo.
  • Once the fish has cooled, add the chopped scallion and parsley, panko, Old Bay (if using) and the mayo-egg mixture, and gently fold everything together. If the mixture looks too wet, add a little more panko.
  • Divide the mix into 4 portions and form into thick cakes. Cover and chill for 30 minutes or overnight.
  • After the chill, add the flour to a plate and dredge both sides of the cakes with flour. Heat oil in a nonstick skillet over medium high heat. Cook the cakes until the outsides are crisp and browned, about 4 – 5 minutes per side. Serve with tartar sauce if you’d like.

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