another wonderful cookbook in my collection happens to be "in the Kennedy kitchen" by Neil Connolly. this cookbook has many delicious recipes that i have sampled over the years, which have both a terrific taste and lovely presentation.
the hyannis port crab cakes can be made with shrimp, lobster or crab. so, if you don't care for one of these, try the recipe with another fish selection. the recipe is perfect and will make a perfect fish cake every time.
start with 12 ounces of jumbo lump meat, chopped into nice sized pieces. in a bowl, mix 2 eggs, with 2 tablespoons minced shallots, 2 tablespoons minced chives, 2 tablespoons low fat mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground pepper.
these are a terrific luncheon or dinner entree or can be made into smaller cakes for appetizers. serve with sliced lemons, on a bed of shredded romaine, and with chopped green onion, chives or parsley.