Looking for egg-free/milk-free crab/fish cake recipe?!
Thanks...
Answers: I have a son who is allergic to eggs and milk, and I would like to find a recipe for crab cakes (or salmon patties, or something else simliar) that will be safe for him to eat. If you have a recipe you can share with me, please let me know!
Thanks...
Since your son can't have milk or eggs are mayo and butter also a problem? If so here's a recipe without any diary products in it. You could add onion powder or garlic powder for more flavor if you'd like or even bay seasoning.
John Doyle's FISH CAKES
fish - preferably cod (frozen cod is fine)
potatoes (instant is acceptable)
2 level teaspoon salt to lb of fish (adjust by taste)
parsley sprig ( dry herb parsley will do )
Quantities are up to you. One pound of potatoes and one pound of fish would make enough for 4 servings.
Boil and mash potatoes as usual. In the meantime, poach (heat in water) the fish in a frying pan or shallow pan. Do not allow the water to boil and break the fish apart; keep the fish whole. The fish is done when it flakes apart easily.
Drain water, remove skin and bones, if any. You now have equal amounts of mashed potatoes and fish. Mash gently and briefly. Cod takes longer than the softer fish (ie. Pollock, Porgy).
Fold the fish and salt into the potatoes. Salt can be added to taste, which is easily done, as both are fully cooked by mixing time and tasting is best and accurate.
Place in the refrigerator to cool or freeze for later use. On the same day or later, make hamburger sized patties with the mix. Set a thin coat of oil in a large frying pan over medium heat.
When the cakes are placed into the pan they should sizzle at the edges. If not, just add a tiny bit of oil near those that don't sizzle. Four to five minutes on one side should show a golden or brown finish. Turn each one and repeat the color on the second side.
Recommended accompaniments:
Heat enough whole tomatoes for each serving (canned is fine). Serve with butter at the table and any favorite vegetable.
Presentation:
Set 2 cakes on a plate, one tomato and garnish with parsley sprigs (or dry herb parsley around the cakes). The parsley is intended as a part of the flavor, not just as a garnish.
Fish cakes are traditionally made with salted dry cod fish, known as bacala. This is very salty even when water is used to restore the flesh and drain off the salty water several times over a 24 hour period. However, when properly done it makes an excellent cake. This is the reason for salt being added in the recipe. With fresh cod it is added and with dry cod it is removed until palatable.
Here we go!
James Martin on the BBC web site
Enjoy!
http://www.bbc.co.uk/food/recipes/databa...
Edit - I haven't included a recipe that includes mayo as that is made from eggs (just incase the folk below didn't realise that - Duh!)
INGREDIENTS
* 1 pound fresh crab meat
* 1 (16 ounce) jar processed cheese spread
* 1 tablespoon mayonnaise
* 2 tablespoons butter, softened
* 1 (12 ounce) package English muffins
* 1/2 teaspoon paprika
DIRECTIONS
1. Preheat oven to broil.
2. In a medium-size mixing bowl, mix together crabmeat, cheese, mayonnaise, and butter or margarine. Spread heaping tablespoon of crab mixture on each muffin. Sprinkle with paprika. Cut muffins into quarters. Arrange the pieces on a cookie sheet.
3. Broil until the crab mixture is bubbly and golden brown, 3 to 5 minutes. Serve warm.
INGREDIENTS
* 1 cup dried bread crumbs
* 1 cup crab meat
* 1 cup small shrimp
* 3 green onions, chopped
* 1 cup chopped celery
* 1 cup mayonnaise
* 1 tablespoon Worcestershire sauce
* 1/2 cup chopped parsley
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, toss together 3/4 cup breadcrumbs, crab, shrimp, green onions, celery, mayonnaise, Worcestershire sauce and parsley. Mix well, and spoon mixture into clean, dry seafood shells or ramekins. Place stuffed shells on a foil-lined cookie sheet, and sprinkle with remaining 1/4 cup bread crumbs.
3. Bake in the preheated oven for 30 minutes.
check out the "search by ingredients" on allrecipes.com . It allows you to omit specific ingredients.
I don't have any recipes for fish cakes (I'm vegan), but I can tell you how to make some substitutions in recipes you do come across:
You can use soy milk (make sure it's plain and unsweetened) in place of cows' milk in your recipes. It's also pretty good over cereal. If there's a Whole Foods, Trader Joe's, or natural foods store near you, they will almost certainly carry it. I get the Whole Foods brand in the tetra pak as it stays good for a long time on the shelf and it's fairly inexpensive, especially if you get it on sale.
As for eggs, you might want to get a box of Ener-G Egg Replacer, which you can find at most natural foods stores (and Whole Foods). It's a mixture of starches and leaveners and comes in an ugly 70s-ish box. The stuff lasts a long time, as it makes the equivalent of 100 eggs. You mix 1/2 tbsp of the replacer and 2 tbsp of water per egg before mixing with other ingredients.
Another option is to get silken tofu (the kind in the aseptic box, not the refrigerated kind) and use 1/4 cup tofu per egg.
Both soy milk, silken tofu, and the egg replacer are also good in baked goods, so if you want to make him cookies or cakes, you can use that to replace the cows' milk and eggs.
Hope this helps!