mahi mahi cakes

In appetizers, brunch, culinary experiments, leftovers, lunch, tapas, vegetarian on 06.18.11 at 6:59 pm

so i felt a wave of foodie inspiration on a recent trip to baltimore. i was charmed by the yummy food in charm city. and i’m not talking about cupcakes & sweet treats here. it was all about the maryland crab cakes.

i’ve never made crab cakes before, but i thought i’d put my improv skills to the test and wing-it with some leftover grilled mahi mahi from a previous culinary experiment. here’s my take on mahi mahi cakes…

cake prep:
combine the following ingredients together in a large prep bowl:
– 2 fillets of leftover grilled pistachio mahi mahi (flaked)
– 3 tsp extra-virgin olive oil (evoo)
– 1 cup panko bread crumbs
– 1/4 cup organic baby carrots (julienne-cut)
– 1/3 organic cucumber (julienne-cut)
– 2 medium eggs (whisked)
– season w/ ground black peppercorns to taste

(tip: fold & combine ingredients until well-incorporated. best to use your hands to combine ingredients in prep bowl.)

patty-cake, patty-cake:
– roll cake mixture into 4-5 large fishballs (approx 2- to 2.5-inches in diameter)

(tip: a bit larger than the size of a golf ball, but definitely smaller than a tennis ball.)

– arrange fishballs approx 2-3 inches apart on a plate
– use the palm of your hand to flatten each fishball into a mahi mahi cake

– heat 1 tbsp extra-virgin olive oil (evoo) in large saucepan on medium heat
– transfer mahi mahi cakes from prep plate to pan

(tip: the cakes are delicate, so take care when transferring them to the pan. a large cooking spatula is helpful in this task. be careful not to crowd the mahi mahi cakes in the pan, so they can cook evenly through. you may need to cook them two at a time, depending on the size of your pan.)

– gradually add 2 medium eggs (beaten in small prep bowl) to cake batter in pan (divided, 1 egg per 2 cakes) to help the fishballs stay intact
– cook mahi mahi cakes in saucepan on medium heat, for 2-3 min (both sides) until golden brown all around and cooked through
– remove from heat & set aside

food styling:
– garnish w/ fresh pineapple chunks
– season w/ ground black peppercorns
– pairs well with your fave fruity drink

  1. My wife and I grew up in Maryland and still miss the crabs. Glad they inspired you. These cakes look wonderful.


  2. What a fabulous and inventive idea! I’m a huge fan of crab cakes, and of course, mahi mahi, so I know I would love this. YUM!


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