Thread: Not hardly a peep

Looks good RK1. Yeah I'd like to see that recipe myself. I've just been using a crab cake recipe but substituting with crappie. Pretty good stuff. I'm always game to try new recipes tho.

Man that looks AWESOME! I wish I could say I have been fishing....but I can't. My last trip was on 9/20/16. I should be ashamed of myself! hopefully I can drown a minner this month!

Ingredients

1 pound crappie fillets

1 bag Zatarain’s Crab Boil

1 egg

¼ cup chopped celery

1 tablespoon chopped fresh parsley

Green onions, optional

Jalapenos, optional

1 teaspoon Tony Chachere’s Original Creole Seasoning

1 teaspoon Old Bay Seasoning

1/3 cup mayonnaise

1 tablespoon spicy brown mustard Juice of half a lemon

1 sleeve Ritz crackers ½ stick butter

1 cup peanut oil

Boil crappie fillets with Zatarain’s Crab Boil until they float. Remove fillets; chill about 2 hours.

Heat oven to 350 degrees. In a large bowl, beat an egg; add celery, parsley, (onions and jalapenos if desired), seasonings, mayonnaise, mustard and lemon juice; mix. Break crappie fillets into chunks; add to mixture. Add enough crushed crackers to mixture so it can be formed into cakes the size of hockey pucks. Roll cakes in crumbs on both sides.

Sauté cakes in butter and peanut oil until both sides are brown. Transfer to baking pan; bake 10 minutes.




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Only thing I did differently was as soon as I removed the filets I crumbled them up on a pan and put them in a fridge. Only took about 25-30 minutes for them to chill


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It's a must to chill the crappie before adding to mixture! Learned that the hard way. That recipe is close to mine but I mix the old bay and Cajun seasoning together an coat fillets. Pan fry with butter in cast iron skillet. Quicker an tastes same IMO. Thanks for posting that

Glad you enjoyed them! I published the recipe in the AGFC 100 year anniversary cook book. I might need to whip some up myself!

Sounds good, gonna have to give that a try.