Crab cakes are delicious, but they can be quite expensive to make at home. I swapped the crab for a nice mild white fish, but you can use anything you have on hand -- salmon or tuna (fresh or canned), or the real thing.
(makes 4-5 cakes)
2 filets of white fish (tilapia)
1/4 cup red pepper, chopped
1 small yellow onion, chopped
1 tbsp light mayonnaise (or Greek yogurt)
2 tsp mustard (yellow or Dijon)
1 egg white
the juice of half a lemon
salt + pepper
optional: 1 tsp old bay seasoning (if you have it on hand or want to run out and buy some, it's a classic ingredient in crab cakes -- I think this dish tasted just as good without it.)
1. Heat 1/2 tbsp olive oil in a large pan over medium high heat. Add the onion and red pepper, and cook until soft and lightly browned, about 5 minutes. Transfer to a bowl.
2. Add another 1/2 tbsp olive oil to the pan. Season the fish with salt and pepper on both sides, and cook on each side for about 3 minutes, allowing the fish to brown (brown = more flavor). Use a spatula to break up the fish, then transfer it to the bowl with the onion and pepper.
3. Add the mayonnaise, mustard, (old bay seasoning), egg white, and lemon juice to the bowl and stir with a spoon until well combined. Place the bowl in the freezer for 10-15 minutes, until the fish is cold.
4. Add 1 tbsp of oil to the pan and bring the heat back up to medium high. Form patties out of fish, pressing tightly so they don't fall apart. Gently place each fish cake in the pan, and cook each side about 5 minutes, or until golden. (Use two spatulas to help you gently flip the cakes, so they don't fall apart.)