This from Amelia Island resident Susan Hitchcock..."This recipe is derived from Chesapeake Bay Crab Cakes from when I
lived on Tilghman Island, Maryland. I used Striped Bass in the original recipe but thought Sea Trout would work fine, and it did!"
Sprinkle Lemon Pepper seasoning on two large Seatrout fillets
Bake at 350 degrees for about 12-15 minutes until the fish is flakey.
Roughly crumble in bowl when cooled. Do not mash - you want to have some large lumps.
1/4 cup red bell pepper, diced
1 small onion, diced
1 small celery stalk, diced
1/4 cup Hellman's mayonnaise
1 Tblspn Horseradish
1 Tblspn Honey Mustard
2 Tblspns Italian Bread Crumbs
Salt, Lemon Pepper seasoning to taste
Saute first three ingredients in oil until soft and slightly browned Add to fish. Add next six ingredients to fish. Mix together to form 3 cakes. Dredge cakes in more bread crumbs just to coat Sautee in Canola oil until brown and crispy.
Serve on French Hamburger roll browned under broiler with Romaine, Tomato and added mayonnaise or remoulade sauce.
NOTE: Susan is currently the leader in my Anglers Mark 2013 Bragging Rights Tournament - Seatrout category, see the big fish HERE! She also is an artist and her work can be seen at Wings Across the Water.