Great Lakes Fish Cakes

Great Lakes Fish Cakes

Yield: 32-48 small fish cakes


1 cup mayonaise

½ cup Dijon mustard

2 large eggs

1 tablespoon 7 pepper blend

1 tablespoon Tabasco sauce

2 tablespoons Worcestershire Sauce

3-4 tablespoons dried parsley

1 tablespoon salt

1 tablespoon lemon juice

2 tablespoons Old Bay seasoning

1 cup Panko breadcrumbs

2 cups precooked crumbled salmon, steelhead, or walleye

1 pound crab meat (optional)

¾ cup olive oil

1-2 tablespoons butter




In a large mixing bowl, combine mayonnaise, mustard, eggs, 7 pepper blend, Tabasco sauce, Worcestershire sauce, parsley, salt, lemon juice, and Old Bay seasoning. Stir in breadcrumbs. Once combined, use a spatula to add fish and crab meat and incorporate well. It is important to keep everything cold while mixing. Once mixed, form the mixture into a ball. Place in the bottom of a bowl and cover tightly with plastic wrap. Secure the plastic close to the mixture to prevent oxidation. Refrigerate overnight.


Form ¾” thick patties that fit in your palm and place on a greased baking sheet. Cover with plastic again when patties are all formed.

In a medium pan, heat butter and olive oil over medium heat. Once butter has melted, cook patties in batches of 5-6, spacing them evenly on the pan. Do not move the pan around during cooking as the patties may fall apart. Cook for 3-5 minutes on each side until they come easily off the pan. Once all sides are crispy brown, remove to a serving plate and dip in favorite sauce.


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