Please take artistic license on this recipe – I do. What follows is the cake you see above – for which I didn’t or almost never write down ingrediant amounts.

4 medium skates = 8 skate wings, produced 3 pounds of meat. Remove wings from skate, skin the wings, and poach. (For poaching – put wings in pan, fill with water, bring to boil, and turn off heat. Leave in for 6 minutes. Take out and use a fork and gently pull meat from wing cartiledge. It will come off looking like strands of calimari…sort of. Drain meat in a colander.)

Note – You don’t need four skate. 1 skate will do – just adjust your amounts.

You can chop the meat coursely if you want, but I leave it alone.

In a bowl, mix 1 1/4 cup of panko crumbs, 1 tablespoon of old bay, 1/2 cup of planed parmesan. (if shredding the parm, only 1/4 cup) – 2 tablespoons lemon juice, 1 egg, 1/2 cup of diced red pepper, 1 tablespoon of worchestire sauce, 2 tablespoons of your favorite dressing. I used ranch. Fold this into the drained skate meat and form either large or appetizer sized patties and place them on a pan or baking plate – sprayed with pam. (not your girlfriend, the cooking spray) (note – if you don’t like red pepper, don’t use it. If you don’t like old bay, skip it, but if you don’t like old bay, you’re an asshole. Just don’t get too caught up in the drama of the ingredients.)

Broil for 10-12 minutes until golden brown. You might want to flip them halfway, but if not, nobody gives a crap.

Serve with tartar or cocktail sauce – and don’t be afraid to drizzle some lemon juice on top. If you want the recipe for the lemon pesto sauce pictured above, shoot me an “e” at