1 pound Mahi Mahi ; drained
1 teaspoon Extra Virgin Olive Oil
1/2 Onion ; chopped
1 Celery ; chopped
1 Egg white
2 tablespoon Walnuts ; ground
2 tablespoon Italian parsley ; chopped
2 teaspoon Worcestershire Sauce
1 tablespoon Lemon juice
1 1/2 tablespoon Old Bay
2 tablespoon Miracle Whip
1/2 teaspoon Mustard powder
1/4 teaspoon Celery seed ; crushed
1/2 teaspoon Paprika
1 cup Bread crumbs
INSTRUCTIONS
Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl. Stir in the egg white, walnuts, parsley, miracle whip, lemon juice, old bay, Worcestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in the Mahi Mahi. Form into 8 patties. Place the bread crumbs in shallow bowl. Roll the patties in the bread crumbs to coat completely. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Working in batches if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the top with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown.
