Sardine “Crab” Cakes


  • 2 cans Season Sardines in Water (4.375 oz.), drained
  • ½ red onion, diced fine
  • 1½ green onion stalks, sliced
  • ½ lime, fresh, juiced
  • 1½ tsp. Old Bay Seasoning
  • 2 large eggs
  • ¼ cup unseasoned bread crumbs
  • 1 Tbsp. Dijon mustard
  • ¼ tsp. salt and pepper mixture
  • 1½ cup canola oil


  • In a large mixing bowl, mix green onion, red onion, lime juice, sardines, seasonings, eggs, bread crumbs and Dijon mustard.
  • Make sure ingredients are mixed well.
  • Heat oil in a medium skillet on medium high.
  • Make small, long croquettes from mixture.
  • Gently cook the sardine cakes in oil for 2 or 3 minutes per side.
  • Remove and place on a plate lined with paper towel. Let cool.
  • Serve with horseradish sauce, with cocktail sauce or in a sandwich