Alice's Seafood Cakes

Ingredients

2 cups fish stock 1 cup uncooked brown rice 1 cup crabmeat, picked over for cartilage 2 ears fresh uncooked corn, with kernels cut off (or 2 cups frozen corn, thawed) ½ cup diced red bell pepper ½ cup diced red onion ½ cup diced celery 1 tablespoon Old Bay seasoning 4 turns freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon Dijon mustard (check labels) 1 tablespoon lemon juice 1 tablespoon lemon zest 2 eggs, beaten 1 cup diced fish (salmon or cod) 1 cup coarsely chopped cilantro ¼ cup canola oil for sautéing

Directions

Bring the fish stock to a boil, and add the rice. Reduce heat, and cook until tender, about 20 minutes. Let cool.

Meanwhile, in a fine mesh strainer, place a paper towel and the crabmeat, and let drain 15 minutes. In a large bowl, mix the corn, red pepper, onion, celery, Old Bay seasoning, pepper, coriander, mustard, lemon juice, and zest. When the rice is cool, add to bowl, and mix with the eggs, crabmeat, fish, and ¾ cup cilantro. With your hands, take about ½ cup of the mixture, form it into a cake, and place each cake onto sheets of paper towels.

Heat oil in a nonstick skillet. When hot, sauté cakes on each side for about 3 to 5 minutes.

Cakes can be made ahead of time and refrigerated. Then they can be reheated by sautéing them again or by placing them in a 400°F oven until heated through.

Serve with sliced lemon and/or aioli, and sprinkle with remaining chopped cilantro.

Makes 16 cakes