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Arctic Char, Rock Shrimp and Crab Cakes with Lime/Cilantro Aioli

1 LB Poached Arctic Char fillets
¾ LB Rock shrimp
¾ Lb Jumbo lump crabmeat, picked for shells
2 T Garlic, minced
¼ C Yellow onion, diced
¼ C Red peppers, diced
¼ C Green onions, sliced
2 tsp. Fresh parsley, chopped
2 tsp. Fresh chervil, chopped
1 C Lime-cilantro mayonnaise (aioli)
1 C White Japanese Bread Crumbs
1 C Bocelli Extra Virgin and Canola Oil Blend
Sauté onions in oil until translucent.
Add peppers and sauté for 5 more minutes.
Cool mix.
Poach the Char in a court bouillon and allow to cool.
Flake Char and fold in rock shrimp and crabmeat.
Add pepper/onion mix, chervil, parsley, green onions and aioli.
Mix together well, trying not to break everything into mus
Add ½ of the bread crumbs and fold together - add slight amounts of bread crumbs if not binding properly.
Mold cakes and sauté in oil until crisp and heated through.