Mahi Mahi Cakes

• 1 pound Mahi Mahi ; drained

• 1 teaspoon Extra Virgin Olive Oil

• 1/2 Onion ; chopped

• 1 Celery ; chopped

• 1 Egg white

• 2 tablespoon Walnuts ; ground

• 2 tablespoon Italian parsley ; chopped

• 2 teaspoon Worcestershire Sauce

• 1 tablespoon Lemon juice

• 1 1/2 tablespoon Old Bay

• 2 tablespoon Miracle Whip

• 1/2 teaspoon Mustard powder

• 1/4 teaspoon Celery seed ; crushed

• 1/2 teaspoon Paprika

• 1 cup Bread crumbs

INSTRUCTIONS

Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl. Stir in the egg white, walnuts, parsley, miracle whip, lemon juice, old bay, Worcestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in the Mahi Mahi. Form into 8 patties. Place the bread crumbs in shallow bowl. Roll the patties in the bread crumbs to coat completely. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Working in batches if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the top with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown.