Pickwick 9-26

Paul, the boys and I headed down to Pickwick yesterday morning. We hit the water shortly after 6 in a drizzling rain. It rained off and on the whole 6 hours we were on the water. The leaves are starting to turn so there was a bit of fall color showing.
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I'll be honest, we didn't catch a lot but we had a really good time. We were spider rigging jigs tipped with nibbles and covered water from 10 to 20 ft deep. Water temp ranged from 78 to 81 degrees. We picked up our best fish on the channel ledge. Aside from getting wet in the morning, I think Charlie and Buster enjoyed their boat trip cause they're still conked out. Fresh crappie cakes on the menu for tonight. :)

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Great pictures Vonna....thanks for sharing

nice report vonna,bet yall had fun

They were pretty tasty

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You do some good post's. See you and Paul soon.

Good pics. Looks delicious.

Yumm...got a crappie cake recipe?

Yummy is right they look great, and your hounds look like they are wore out

Thanks for the pictures

Quote:

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Originally Posted by tnvol

Yumm...got a crappie cake recipe?

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Boil one pound of crappie fillets with your favorite brand of crab boil and a quartered lemon. They only take a few minutes and yes, they'll start to fall apart. Drain fillets and chill in the fridge several hours to firm up. Or, you can put your bowl of fillets in another bowl full of ice if you don't have time for the fridge.

Finely crush 1 full sleeve of saltine crackers.
Whisk the following together in a large bowl:
1/2 cup Duke's mayo (I know there are others, but this is my favorite)
1 large egg
1 tbsp Worcestershire
2 tsp Old Bay
1 tsp dry mustard (or 2 tsp yellow, brown or dijon mustard)
salt and pepper to taste.
hot sauce to taste if you want some extra kick. I use sriracha or Louisiana.

Add 3 finely chopped green onions. Add your chilled crappie and 1/2 of a sleeve of finely crushed saltine crackers. Stir all together and if it seems too wet, add more cracker crumbs.

Put the rest of your cracker crumbs and some corn meal on a plate or in a pie pan and season with a little more Old Bay and pepper. Form your patties and then coat both sides in the crumbs and meal. Fry in butter or 1/2 butter and 1/2 oil until golden on both sides.

You can tailor this to your own tastes. There are recipes that call for chopped bell pepper and use regular onions instead of green. If you prefer these, you'll probably want to saute them before adding to the mix, because they most likely won't cook through if used raw.

I've also used panko bread crumbs to coat the patties instead of the crackers and meal. They're really good this way too and very crispy on the outside.

How many cakes does this recipe make. I could eat that skillet full by myself. Lol