Shellfish Cakes Recipe aka Cowfish, Trunkfish or Boxfish (Cayman Islands)

Prep and Cook Time: 45-50 mins

Serves 4



2 slices dried bread, crusts removed
1 Tbs. milk

2-3 seasoning peppers, diced fine     1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon scallion, diced fine
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound cleaned Shellfish meat
Vegetable oil

1. In a large bowl, break bread into small pieces. Moisten with milk.

2. Cut up shellfish meat and put a food processor or blender and chop for a minute to two. Not too much to make it smooth.

3. Add mayo, Worcestershire sauce, peppers, scallion, baking powder, Old Bay, salt, egg, and Shellfish meat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking.

3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

These are Cayman (Eastern End and Cayman Brac) style fish cakes. They are typically served either plain or with mayonnaise. If you want a spicier dipping sauce to try this:

Spicy Remoulade Dipping Sauce:

1 cup mayonnaise
1/3 cup ketchup
1/2 cup horseradish
1 tsp. garlic powder
1 Tbs. hot sauce
1 tsp. paprika

In a medium bowl, combine all ingredients and mix well. Cover and chill at least 1 hour

Each cake is CI$4.00 – min. order of 4 cakes

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