Seafood Fishcakes with Lobster Cream Sauce

I have an abundant amount of seafood  that my Husband caught in Alaska so I have been trying to come up with some new recipes. We both love fishcakes, so, I came up with a fishcake  that would use a combination of the  fresh frozen (  fresh- frozen , that sounds like an oxy moron) Alsakan seafood we have.  I have also used something from another seafood mecca - Prince Edward Island, famous for it's Malpeque Oysters, Blue Mussels and Lobster. I have several tins of Lobster paste from P.E.I. and  thought this would make an awesome sauce , and it did.- It's delicious.

Ingredients

1 cup crab - I used Dungeness, broken, sorted

1 cup Halibut, rough chop

1 cup smoked salmon, broken up pieces

1 TB olive oil

1/4 cup  red onion, fine chopped

1/4 cup red bell pepper, fine chopped
1/4 celery, fine chopped
1 TB chives, chopped
2 TB  fresh parlsey, chopped
1 TB basil, fine chopped

3 TB bread crumbs

1/2 cup mayonnaise
1 tsp salt
1 tsp pepper
zest of one lemon

Mix all ingredients, for into a ball about the size of a peach, form into a patty and coat with panko bread crumbs.   Fry until golden on both sides.  Finish off in the oven , 375 degrees for about 15 minutes until heated through and cooked.

*  about 1 cup of panko bread crumbs for  coating the fishcakes before frying

    oil for frying

This will make 4-5 big , thick fishcakes

Lobster Cream Sauce

1- 1 1/2 cups cream

3-4 TB lobster paste

1TB of  Blackened Seasoning, Cajun seasoning or Jerk seasoning - Blackened is best I think.

1 tsp Worcestershire sauce

2 TB Paprika - sweet

3 TB Butter

Heat cream in a pan, then add lobster paste, whisk until blended. Add remaining ingredients.  Keep on medium heat and let is reduce and thicken some.  Taste test the sauce for spiciness.. add a little more blackened season if you want more spice.

Drizzle sauce on plate, sprinkle with slices green onion.  Place fishcakes.



Lobster Paste from Prince Edward Island

ENJOY EVERY BITE !