The first fishes I baked were Baked a little too dark.

So I made another Batch.

Here is the Recipe:

Most of the ingredients, not chopped or nuked.

{{gwi:1501980}}

LOUÂS - Baked, School of Fish Cakes

This recipe can also be used for Crab Cakes

Step 1 :

Chop small , ½ cup of Onion and Celery and 1 cup of Red Bell Peppers.

Place all this in a Micro safe bowl and nuke for 3 minutes. Let it cool.

In a large Mixing Bowl: Put in

1 - 14 ¾ Oz. Can of Pink Salmon ( about 1 ¾ cups ) drained

1 cup of Imitation Crab Meat, chopped medium size

1/2 cup of drained Tuna , break up larger pieces of Salmon and tuna.

Spread this out and Sprinkle with, Black pepper,

1/ 2 teaspoon of Old Bay Seasoning ,

1/2 Teaspoon of Garlic and Onion powder

2 teaspoons of Parsley Flakes

3 heaping Tablespoons of Mayonnaise

3 tablespoons of Ketsup

1 Tablespoon of Parmesan Cheese.

1 cup of Bread Crumbs

Add the cooked Onions , Celery and Peppers. Fold this and Blend.

Beat well, 1 egg with a teaspoon of Baking Powder

If the mix is too wet add a little more Bread Crumbs

Make 6 Balls and shape like Fishes ( 5 ½ inches long )

Place them on a cookie tin, lined with oiled Aluminum Foil.

Bake 25 to 30 minutes at 320 Degrees. Spray with a Butter Spray and

Broil for 5 minutes ,or until Golden Tan.

Serve Hot with your favorite sauce or freeze separated w Plastic wrap

For Crab Cakes , leave out the Salmon and Tuna. Add 2 cups of Crabmeat.

Shape like Crabs, instead of fish.

LOU

UGLY ISN'T IT !!!!!!

{{gwi:1501982}}