You do that kitchen dance (humping dance) when something is that good... so get ready. These golden-crisp cakes borrow from crab cakes in that they are made with fish and turn out flaky, but I've never had a crab cake that tastes this good. (They are usually heavy and overly fishy.) Here, I used canned tuna and baked potato for a sturdy base. Then I added onion, bell pepper, and celery--the classic Cajun trifecta—all the appropriate spices, cilantro, and beaten egg. The chopping and prepping…
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