Sea Robin Cakes
Ingredients

1 pound of precooked, picked through Sea Robin meat
1 tablespoon Old Bay Seasoning
1 teaspoon hot sauce
1 tablespoon Worcestershire (I use the one for chicken from Lea & Perrins)
1/3 cup chopped chives
1/4 cup Mayonnaise
1 teaspoon Dijon Mustard
1 egg
6 or 8 unsalted crackers crushed
1 teaspoon diced red pepper
1 teaspoon green pepper

Fillet and skin the fish. Arrange the fillets thick end towards the center of a glass or microwave safe dish. Pour enough milk over the fillets so that they are sitting in it not covered by the milk. Add a Bay Leaf if you like the flavor of it. Cover the dish and microwave it on high for 5 minutes. Microwaves vary so be sure you don't over cook the fillets. Let the meat cool and pick through it to insure there are no bones.

Add the rest of the ingredients to a large mixing bowl. Mix the ingredients thoroughly. Add the fish and gently fold it in -- try not to break the fish into tiny pieces. I usually fry them in either Olive Oil or Smart Balance (the Big Tub 67% natural vegetable oils). Fry them a few minutes on each side till they're golden brown. Drain well on paper towels. I've tried healthier versions of this recipe by using fat free Mayo, using egg whites instead of whole egg and baking the cakes after spraying oil olive lightly on a baking tray.