1 lb. Red Snapper skinless
2 c. water
1/2 c. cooked wild rice
1/2 c. mayonnaise
1/2 c. bread crumbs
1 1/2 tsp. Old Bay Seasoning
1 large egg beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 tbsp. cornmeal
3 tbsp. butter

Bring fish and water to a boil in a 12 inch nonstick skillet. Reduce heat and simmer fillets 8 to 10 minutes until cooked through. If fillets are thick turn halfway through cooking. Drain on paper towels, cool. Flake fish into small pieces with fork. Combine rice, mayonnaise, bread crumbs, Old Bay Seasoning, egg, salt, pepper, and dry mustard in bowl. Stir in fish and refrigerate one hour or overnight. Line jelly roll pan with waxed paper. Sprinkle with one tbsp. cornmeal. Shape fish into 8 1/2 inch patties, place on pan and sprinkle tops with one tbsp. cornmeal. Melt 2 tbsp. butter in large nonstick skillet over medium heat, cook 3 minutes. Add 1 tbsp. butter, turn cakes and cook 3 more minutes. Makes 4 servings.