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The addition of the cooked flounder lends to a flakier and lighter cake. Yields: about 8 crab cakes (depending on size)
1 (6-ounce) fillet fresh flounder
1 teaspoon olive oil
salt
pepper
1 pound shredded kosher kani
3/4 cup Gefen Seasoned Bread Crumbs
1/3 cup Gefen Mayonnaise
2 tablespoons Haddar Dijon Mustard
1 large egg
canola oil, for frying
Preheat oven to 425 degrees Fahrenheit. Place flounder in a pan and drizzle with olive oil, salt and pepper. Bake for eight minutes. Remove from oven and flake with a fork.
Transfer flounder to a medium-sized bowl. Add shredded kani and bread crumbs. Mix well.
In a small bowl, whisk together mayonnaise, mustard, and egg. Season with salt and pepper. Fold into fish mixture and form into patties.
In a large skillet, over medium-high heat, heat canola oil until it shimmers. Add mock crab cakes and cook in batches until crispy, three to five minutes per side. Transfer to a paper towel-lined plate or tray.
Serve with tartar sauce, a wedge of fresh lemon, and a sprig of fresh dill.
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