Welcome to The Healthy Hostess. I’m thrilled to open my healthy kitchen to all of you. Whether you're planning a dinner party or just having a quiet dinner in, this blog is sure to provide you with many healthy and innovative ways to show your family and friends how much you care!
Wednesday, April 11, 2012
I have some cod in the freezer that needs to be used. Tired of making the same old sauteed/grilled
fish recipes and since ‘tis the season for crab cakes in Baltimore, I wondered…
Could I use cod in place of crab?
Now, I’ve never made crab cakes before…nor, have I ever
tried a fish cake other than a crab cake.
Does a fish stick count??
So, I began my internet journey of trying to find a crab
cake recipe that I could adapt for my healthy blog; then insert cod. I scoured the internet and was able to find
enough recipes that I got the gist of what to do. Haven't tried this one yet but I think the recipe is solid and plan to do so in the next few weeks. In the meantime, feel free to try it out and post comments!
Cod Cakes (Serves
- 2 pieces of cod, lightly seared in a pan and flaked (I used
frozen, vacuum-sealed cod for this recipe)
- ½ egg, beaten
- 1 tbsp reduced-fat mayonnaise
- 1/4 cup bread crumbs (plain would be best, but I used Italian because it was
all I had in the house)
- 2 tbsp finely chopped onion
- 1 clove garlic, minced
- Few dashes Worcestershire sauce
- Few squeezes lemon juice
- 1 tsp Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- Freshly cracked salt and pepper to taste
- Preheat oven to 400F
- Spray baking sheet with nonstick cooking spray.
- In a bowl, whisk together beaten egg, mayonnaise, Worcestershire
sauce, lemon juice, mustard, Old Bay, salt and pepper.
- Add onion, garlic and bread crumbs; stir
- Gently fold in the flaked cod so as not to break up chunks
- Form into 2 even patties
- Bake for about 10 minutes until bottom is golden brown
- Flip and do the same on the other side (less than 10
minutes on second side)
Top with hot sauce, ketchup, cocktail sauce or just plain