Gefilte Fish ‘Crab’ Cakes


Contributed by Bitayavon Magazine

A Twist on the Traditional

It is sometimes difficult to imagine getting excited about gefilte fish or cholent, being that these are foods eaten every Shabbos and don’t change that much in composition and flavor. The following recipe is a creative twist on a traditional dish that transforms the flavor profile and look of traditional Gefilte fish. Your guests will be wowed by this sophisticated modern dish which tastes incredible.

Use old bay seasoning and imitation crab in the filling to transform traditional gefilte fish into a gourmet starter appreciated by all. The spicy mayo adds a kick and is a great accompaniment to the fish cakes. The recipe works well without the imitation crab.


1 roll gefilte fish defrosted
1 celery stalk finely diced
1 small red pepper finely diced
4 tablespoons chopped dill
8 sticks imitation crab (optional) chopped into bite size pieces
1 egg
1/4 cup mayonnaise
3 tablespoons old bay seasoning
2 cups panko bread crumbs for coating the fish
Oil for frying

Spicy May Sauce (recipe below)


Preheat oven to 350 degrees.

Combine defrosted gefilte with celery, red pepper, dill, imitation crab, egg, mayonnaise, old bay seasoning.

Form into patties and coat with panko bread crumbs.

Pour exactly enough oil in frying pan to coat the bottom of the pan, heat on medium heat.

Place patties in frying pan and fry for 2-3 minutes per side; just to get a golden brown color.

Place patties on parchment paper lined cookie sheet and bake in oven uncovered for 35-40 minutes.

Spicy Mayo Sauce:
A great condiment that can be used for fish, chicken, sushi or salad.

1 cup mayonnaise
2 tablespoons honey
2 tablespoon old bay seasoning
1/4 cup hot sauce

Mix ingredients together. Refrigerate until ready to use.


Yields: Serves: 12 

Recipes: Side Dishes, Fish, Parve, Kosher

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