Answer:
Bland, gray fish doesn’t do it for me, either. That’s why I suggest fish cakes, which make great passed hors d’oeuvres, particularly when served with red pepper mayonnaise. The secret ingredient is mock crab legs, which can be found just about anywhere, from your supermarket to your kosher grocer. Best yet, this faux-fish appetizer tastes better than the real thing–not that we’d know, of course. — By Geila Bernstein

Crab Cakes

Ingredients:
1 pound surimi or koyaku (mock crab or shrimp)
1 large onion diced
1 medium zucchini diced
1/2 cup corn kernels
1 red bell pepper finely diced
1 egg
4 slices white bread crust removed and broken into pieces
pinch of salt
¼ cup cilantro chopped
2 cups breadcrumbs, preferably panko
canola oil for frying

Directions:

1. Sauté onions until translucent
2. Sauté zucchini until tender and slightly crisp
3. In a food processor put 2/3 of the surimi, the onions, zucchini, corn kernels, cilantro and bell pepper. Crumble the white bread into chunks and pour the egg over it. Pulse everything together until it is sticking together–don’t worry if it is too fine.
4. Chop the other 1/3 surimi and mix together by hand so that there will be some faux crab chunks for texture.
5. Form into balls (makes about 36) and toss in breadcrumbs and flatten into small crab cakes.
6. Fry in oil quickly until just brown
7. Drain on paper towel

Red Pepper Mayonnaise

Ingredients:

1. 1 roasted red pepper
2. 1/2 cup mayonnaise
3. Dash of Tabasco sauce or chili oil

Directions:
1. Puree the red peppers
2. Mix with mayonnaise
3. Add Tabasco or chili oil