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  Gefilte Fish ‘crab’ Cakes
 
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Submitted:
  2011-08-22
Prep Time:
  15 minutes
Yield:
  12 (servings)
Difficulty Level:
  Moderate
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Appetizers
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Fry
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Chanuka
  Shavuos
  Succos
Main Ingredients:
  Fish
Source:
  Bitayavon Magazine
Bracha:
  not specified

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Gefilte Fish crab Cakes
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It is sometimes difficult to imagine getting excited about gefitle fish or cholent, being that these are foods eaten every Shabbos and don’t change that much in composition and flavor. The following recipe is a creative twist on a traditional dish that transforms the flavor profile and look of traditional Gefilte fish. Your guests will be wowed by this sophisticated modern dish which tastes incredible.

Use old bay seasoning and imitation crab in the filling to transform traditional gefilte fish into a gourmet starter appreciated by all. The spicy mayo adds a kick and is a great accompaniment to the fish cakes. The recipe works well without the imitation crab. See it here http://culinarykosher.com/recipe/Shabbos-Yom_Tov-Rosh_Hashana-Succos-Purim-Shavuos/Spicy-Mayo-Sauce/2201
 
Ingredients
1 roll gefilte fish defrosted
1 celery stalk finely diced
1 small red pepper finely diced
4 tablespoons chopped dill
8 sticks imitation crab (optional) chopped into bite size pieces
1 egg
¼ cup mayonnaise
3 tablespoons old bay seasoning
2 cups panko bread crumbs for coating the fish
Oil for frying

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Comments / Reviews
Do you reheat these for a lunch meal, or serve cold?
miriw, 2011-08-24
They are best served at room temp. and the fresher they are the more crunch they will have, though when served on shabbos day they are always a hit!!
bitayavon, 2011-08-24
 
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