Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Friday, March 11, 2011

Fish Cake Muffins

This being the first Friday in Lent, some of my compadres worry over my immortal soul (such as it is), so I thought I'd move in a friendly direction, tonight. I was planning to fix a single recipe for the Bat, the Geezer, and a couple of our extended family-ish regulars, but events conspired to set me up with a full house, so I improvised a bit or two.

First, some of us are allergic to shellfish and crabs, and still crave crab cakes. In the good old days, before anaphylaxis became a recognized and feared word in our house, the discovery of those precious jewels of salt water chefs was a source of its own near-religious experience. Now, somebody has decided that taking such a risk is a really bad idea. I won't name names, but... well... pass the Benadryl, willya? I'm going in! almost.

Also, rather than spatter the kitchen with a lot of grease from frying them up, I tried a suggestion I stumbled across in a magazine, and baked them in a well-greased muffin pan. It meant less fat, better for the heart, or so they say. They wound up pretty tasty, & folks went back for seconds (& one went back for thirds)

No crab, though. Dagnabbit.

Not that we missed it that much.

Fish Cake Muffins

2 lbs. mild white fish, shredded or finely flaked
4 c. fresh whole wheat bread crumbs
1 medium-large red bell pepper, seeds removed and minced
8 scallions, finely sliced
4 large eggs, beaten
2 medium or large egg whites, lightly beaten
1 1/2 tsp. Tabasco or other good hot sauce
1 1/2 tsp. Old Bay Seasoning*
1 tsp ground black pepper

Preheat oven to 450ºF.

Heavily grease non-stick muffin pans.

In a large bowl, mix all ingredients (I generally find mixing by clean, bare hand is best -- it's not too different from making meat loaf, in that regard). Scoop out in equal portions to fill 24 muffin cups. Place in middle rack of oven, bake 20 - 25 minutes, or until golden-browned.

Serve hot.

It does nicely with a zesty tartar sauce or seafood cocktail sauce, or sprinkled with a little fresh lemon juice and garnished with lemon wedges.

* 1 1/4 tsp of celery salt & 1/4 tsp paprika may be used as reasonable facsimile of Old Bay Seasoning, if you're desperate. ;-)

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