Smoked Trout and Crab Cakes
Ingredients
1 lb. fresh jumbo lump crabmeat, picked
1 lb. fresh rainbow trout, hickory smoked
2 Tbsp. whole grain mustard
1 Tbsp. celery salt
2 Tbsp. chili sauce
1 cup heavy duty mayonnaise
2 Tbsp. lemon juice
3 eggs, whites only
5 Tbsp. bread crumbs
1 Tbsp. dried parsley
Directions
1. Carefully remove all shells from the crabmeat, trying not to break up the lumps.
2. Using hickory chips, smoke the trout at a low temperature. If smoked too long, trout becomes dry.
3. Mix all ingredients except crab and trout in mixing bowl.
4. Gently fold in crabmeat and trout.
Suggested serving method: Pan fry the smoked trout and crab cakes and serve over mixed greens tossed in a wasabi-cucumber vinaigrette topped with a red chili aoli.
Yield: 8 servings
