Crab & Cod Cakes

by Chef Peter Hyde

Serves 4

Ingredients

• 1 pound blue crabmeat
• 1 pound cod filets (preferably chowder cod)
• 0.5 small red bell pepper, cut into eighth of an inch cubes
• 0.5 small yellow bell pepper, cut into eighth of an inch cubes
• 6 sprigs cilantro, minced
• 6 ounces mayonnaise
• 6 slices white bread
• kosher salt
• white pepper
• 1 tablespoon olive oil

Directions

1. Pulse the white bread in a food processor until coarse crumbs are formed.
2. Steam the cod until just cooked through, do not overcook. Chill fish until cold to touch.
3. Pick through crabmeat to ensure it is clean of all cartilage. Drain excess water from the meat and place in a bowl. Toss in the chilled cod, carefully breaking it up as it goes into the bowl.
4. Fold in the bell peppers and cilantro. Then incorporate the mayonnaise and breadcrumbs until a light pasty consistency is achieved. Season with salt and white pepper to taste.
5. Form the mixture into 4 ounce balls. Then place the ball on the counter and give it a little push with your palm, flattening it into a patty.
6. Heat a non-stick 6" pan to a medium heat. Add the olive oil, and then place the crab cakes in the pan. Brown each side of the crab cake. Finish heating cake through in a 350 degree Fahrenheit oven.

 

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