Seafood Cakes
Cooked seafood (fish, crab, shrimp), about 12 ounces, chopped
2-3 tablespoons mayo
1 teaspoon mustard
1 large egg, lightly beaten
2-3 green onions, chopped fine
1 teaspoon minced garlic
Juice from ½ lemon
Salt and pepper to taste
3-6 tablespoons cornmeal
2 tablespoons olive oil
Mix ingredients together, add enough cornmeal so they stick together. Form into eight cakes. Heat oil in non-stick skillet over medium-high heat. Fry cakes three minutes per side or until crispy on the outside and cooked through. Drain on paper towel.
Serves 4
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