Quoting Daniel to All <=-

3 lb Fresh Lump Crab Meat

I'm never going to get that here!

1/2 cup sour cream

I like the idea of using sour cream instead of mayo,

Northern fishcakes ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Fishcakes with Lemon Dill Bechamel Sauce
Categories: Fish, Sauces, Canadian, Trout
Yield: 4 Servings

FISH CAKES:
5 md Mashed Potatoes
2 ts Garlic powder
800 g Fish (Trout, whitefish,
Pickerel, pike, char)
1 sm Finely diced white onion
1 Green onion
1 tb Garlic powder
1 tb Onion powder
1 tb Fresh dill
1 pn Dill flakes
1 ts Ground cayenne pepper or
Ancho pepper
1 1/2 c Breadcrumbs
2 Cloves minced garlic
LEMON DILL BECHAMEL:
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
Splash of dry white wine
1/2 c Fresh dill
1 Lemon
Salt and pepper

Bake fish on a pan lined with parchment paper for about 15 minutes
or until cooked through. Once cooked, place the fish in a large
mixing bowl and separate into tiny segments. The fish should
resemble canned tuna at this point. Mix in mashed potatoes and
remaining ingredients. If the mixture is too liquidy add more
breadcrumbs. It should be solid enough to easily stick together.
Form cakes to about the size of your palm and flatten so they cook
evenly. It is essential that the cakes are very tightly formed or
they won’t maintain their shape in the frying pan. Fry them in
vegetable oil of your choice and cook until browned and crispy on
each side, about 3-4 minutes per side.

Lemon Dill Bechamel: Melt the butter in a medium-sized saucepan on
low heat. Add the flour once melted and stir with a wooden spoon
until it emits a nutty aroma. Whisk in the milk and turn the heat
up to medium. Continue whisking. It should be thickening up around
now. If it looks too thick add a splash of milk. Once the bechamel
is thick enough to coat the back of a spoon add the fresh dill and
squeeze half a lemon into the saucepan. Add some salt and pepper
and the white wine. Let simmer and whisk occasionally for another
10 minutes.

Stack three cakes, with hot bechamel sauce in between and on top,
garnish with green onions. Goes great with a crisp garden salad.

"Found Food" by Calvin Rossouw

From: The Edge YK Magazine

MMMMM


Cheers

Jim


... Diabetic dyslexic avoids crabs.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Re: crab cakes
By: JIM WELLER to DANIEL on Wed Aug 07 2019 09:30 pm

3 lb Fresh Lump Crab Meat

I'm never going to get that here!

Whereabouts do you live?
Daniel Traechin
--- SBBSecho 3.08-Win32
* Origin: Digital Distortion: digdist.synchro.net (1:340/7)

Quoting Daniel to Jim Weller <=-

3 lb Fresh Lump Crab Meat

I'm never going to get that here!

Whereabouts do you live?

I mentioned it earlier but I guess you missed it: Yellowknife,
Northwest Territories, Canada. I'm far from any of our three oceans
and shellfish is expensive here and of mediocre quality.

What I do have is an abundance of cold water, fresh water fish, some
of which aren't found in southern waters: lake trout, arctic char,
various whitefish, grayling, ling cod, walleye (pickerel), and pike.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dene Trout Chowder
Categories: Soups, Native, Canadian, Jw, Trout
Yield: 1 batch

1 Great Bear Lake trout or
-other firm fleshed fish
Flour
Oil
Water
Milk
Assorted veggies: onions,
Potatoes, green peppers,
Carrots, celery, etc
S&P, cayenne to taste

From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear
Lake, NWT: "the reason I do that [deep fry the trout chunks before
making the chowder] is if you just cut up the fish and throw it in
the pot it gets mushy."

Cut a Great Bear Lake trout up into cubes, place it in a plastic bag
with flour; shake. Put some oil into a pan and deep-fry until they're
golden brown.

Simmer some milk and water in another pot and add vegetables plus a
little salt, pepper and cayenne. After a few minutes add the fried
fish cubes and continue simmering until the vegetables are done. If
the chowder is too thin add a little more flour.

Recipe by: Gina Neyelle, Deline, NWT.
Source: News/North, www.nnsl.com
Posted by: Jim Weller

MMMMM

Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Re: crab cakes
By: JIM WELLER to DANIEL on Sat Aug 10 2019 08:29 pm

I mentioned it earlier but I guess you missed it: Yellowknife,

Sorry it left my head.
Daniel Traechin
--- SBBSecho 3.08-Win32
* Origin: Digital Distortion: digdist.synchro.net (1:340/7)