Crabbie Cakes-MARYLAND STYLE

I take some big crappie filets and BOIL them with crab boil (this can be done the day before as the meat MUST be cool). I strain the water away using a very fine sive (to save all the meat). I then went to GOOGLE and typed in Maryland Crab Cakes (make sure it's one that calls for some green onion). I got a receipe for one, got it all together and where it called for X pounds of crab meat I placed in X pounds of the boild crappie. We made the cakes, sauteed them in butter and OH MY GOSH people went nuts.

Here's one I've used before:

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat
1/2 Cup Chopped Green onion
1/2 Cup Bread Crumbs (if desired)

Preheat the broiler.
In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, green onion, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps, here you will be adding in the CHILLED crappie). Sprinkle on bread crumbs and lightly mix. Shape into cakes and broil for 5 minutes. Or sautee in pan with butter. Sometimes make them silver dollar sized for apps.


ONCE YOU TRY THIS A FEW TIMES, IT'S EASIER TO MAKE. BOILING THE FISH THE DAY BEFORE CUTS THE WORK IN HALF. ADJUST THE INGRIDENTS TO YOUR TASTE. ADD OR OMIT ANYTHING YOU LIKE.

Just tried this tonight. It was pretty good if I have to say so myself! It was a little tricky making the cakes stick together, but I added bread crumbs to the mix and then squished them into a patty on the tin foil before I broiled them (I use the Reynolds non-stick aluminum foil.) This recipe is much easier and, in my opinion, much better than the cream cheese recipe that was posted- mine came out too hot, but I used Frank's hot sauce instead of the Crystal hot sauce.

Tried this one last week. I, too, baked instead of boiled the fish. I also added cayenne pepper to add some more kick. Helluvah recipe! And they're even better leftover!

Sounds like a tasty recipe...gonna have to try it soon....gotta catch a couple slabs first !

Thanks for posting this! I will be trying it soon!

This looks awfully tasty. Does it work with other fish? I don't know why it wouldn't. My oldest son likes to jug fish in an old river lake a few times a year, and the catfish sometimes are a little muddy tasting if he goes too late in the summer. I thought this recipe might be a good candidate for those.

I've been making these since sac first posted this. They're really good and a nice change too. The only additions I made are Old Bay seasoning and Tabasco sauce. Yum!

Hey I'm glad everyone's enjoying these. I would think you can use any fish or meat that will take on the flavor of the crab boil while boiling the fish. THis makes it very moist an makes it easier for them to stick together. I LOVE MINE WITH BREAD CRUMBS. The only way I do this is boiling the fish in water first.

Thanks. I'm going to try it. I'll report when I do.

I am very excited about this. Crabs arent as common in Texas I grew up on the Chesapeake Bay. Grandma's crab cakes were the best. I cant wait to try her recipe on Crappie!!!!!

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Originally Posted by blairarnold

This looks awfully tasty. Does it work with other fish? I don't know why it wouldn't. My oldest son likes to jug fish in an old river lake a few times a year, and the catfish sometimes are a little muddy tasting if he goes too late in the summer. I thought this recipe might be a good candidate for those.

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Like blairarnold I'm curious if this works with catfish. Quite often I'll catch a couple of 2 to 3 lb channel cats while bream fishing on one of my favorite lakes. I've cut them into finger sized strips and soaked them in brine, milk, buttermilk and nothing seems to remove that strong taste. Boiling in crab boil and making "cat cakes" may do the trick but it sure would be nice to know if someone else has already tried it. I will give it a try next time and report back.

Just tried the crappie cake recipe. I just don't know what to say. I love my beerbatter fish, but these things were light, tasty, and half the mess and stink of frying fish. I can see this being a regular at my house. The whole family loved them. Thanks to everyone who brought this one to life. DJD3

DJD3...That's what I'm talking bout!!!

Made the crab cakes yesterday and they came out good. It's a great recipe and a good alternative to fried and baked crappie. We broiled them in the oven and I think they would have been better sauteed in a pan with butter, on top of the stove.

I boiled the crappie for 3 minutes with salt and crab boil then let it sit in the juices for 10 more minutes before draining and refrigerateing.

Had some of the leftovers today in a sandwich and it was the best sandwich ever.

Thanks for the recipe.

Are you guys trimming off the "red" sidemeat from your catfish ?? That's where most of the "strong" taste comes from. Even at the loss of a little of the white meat, trimming all the red areas off should reduce the strong fishy/bloody/muddy taste that's usually associated with catfish. Or so I've been told ;) ... it's been awhile since I've eaten any catfish, and when I did, I don't remember removing the red meat ... but, the strong taste never really bothered me. I fully intend to give it a try, though, next time I catch a eating sized catfish :p

... cp :cool:

made this tonight it was great i sauted in butter

Picked up a package of Zatarain's crab cake's mix at the store last week and made them today for lunch. They came out really good using crappie. They were very moist, just added some chopped green onions to their mix.

Sauteed on top of stove with butter for 4 minutes and they were done. They were much better than a previous attempt when I baked them in the oven.

Good addition to our crappie recipes and they make great sandwiches the next day..

Crappiepappy,

I think I trimmed off the red meat, but I can't remember for sure. I'm not knocking catfish in general because if we catch them out of White River, Black River, Spring River or any of a number of creeks with clean, clear water, or even out of the Corps lakes, they are fine even without trimming off the red meat. However on some of the oxbow lakes and on some ponds they start tasting fishy or muddy when the weather turns off hot. I had been grilling them which was pretty good, but fried or baked left a lot to be desired.
This recipe is another answer of what to do with them.

On the other, I got a 10 and an 8 pound flathead out of the same lake last weekend, and man, were they ever good without cutting off anything. (Come to think of it, those flatheads didn't have any red meat.) We fried, sauteed and then baked and grilled respective batches, and they were as good as any fish I've ever had. Evidently the channel cats just don't do as well in the hot weather.

I will give them one more chance, though, fried or baked, and make sure I cut off the red meat.

blair a flattie is the PEARL of the RIVER. He eats only live fish and has little to no red meat. The belly is more prized than filet mignon.

I tried making some crappie patties/cakes tonight....I didn't follow the recipe exactly as I was relying on my memory and what I had on hand. I took six raw crappie fillets, flaked the fillets out with a fork. Sautéed some onions in Extra Virgin Olive Oil, and then put mayo in along with a little bit of Texas Pete...and ground pepper and sea salt. Put some House Autry seafood breader in to help bind it all together. Fried them in EVOO. They were delicious....I could only imagine how good they would be if I had followed the recipe. My granddaughter tore them up, even my wife liked them…Thanks for posting the recipe

Oh man, I am SOOOO trying this this weekend. I'm going to use one of my party bags of fish. (has bass, bluegill, and crappie all in the same bag) I'll let you all know how they turn out. It sure sounds good. I'll post back after I give them a try, thanks again for this killer recipe sac-a-lait.

SS

Sac a lait,

Right you are about the flatheads and belly meat. Unfortunately some one told me after it was way too late that there is a bunch of meat on top of the head, so you need to skin down the top of the head and get it. I had long since thrown the heads away, but I should have figured that out for myself because there was probably 2 inches of width of meat showing where I cut of the head.

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Originally Posted by sac-a-lait

Hey I'm glad everyone's enjoying these. I would think you can use any fish or meat that will take on the flavor of the crab boil while boiling the fish. THis makes it very moist an makes it easier for them to stick together. I LOVE MINE WITH BREAD CRUMBS. The only way I do this is boiling the fish in water first.

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any certain type of crab boil you use.. ill prob have to order some over internet seeing as tho we dont have many crabs here in illinois lol

I saw Old Bay crab boil at Wal Mart the other day....it should be readily available at most grocery stores.

Sac,

I finally tried this with those off tasting catfish filets, and they were great. I did put 1/3 cup crab boil and 2 sliced lemons in the water to boil them and added a little crab boil for seasoning when I mixed everything together. They were really good.

Thanks for sharing this info. Now I'm gonna have to find out for myself just how good it is. Looks like I'll have crappie again next week. :D

aj

I'm sure glad you've got a lock on them, but the cakes are good.

Well i followed the recipe to the t and mine didn't turn out that great, i baked mine and i think it was cooked to long, kind of dry.

I still plan on giving it another try, maybe a little bacon on top next time

thanks for the recipe

sautee in a pan with butter for just a minute or 2 ready2fish as the fish is already cooked. Just want them a little brown. Give it another try. Baking will dry out a lot of stuff IMO.

here are also some pets which are considered to be either Horde pets or Alliance pets. To purchase a small pet of an opposing faction, you will need to go through the neutral auction house which is located in Gadgetzan. buy wow gold wow gold buying

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Originally Posted by wow4429

here are also some pets which are considered to be either Horde pets or Alliance pets. To purchase a small pet of an opposing faction, you will need to go through the neutral auction house which is located in Gadgetzan. buy wow gold wow gold buying

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Frankly I don't understand this at all much less in the context of this recipe. What am I missing?

it's a bot posting those. If you click on the link your computer will blow up or you will become sterile...Whichever you prefer.

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Originally Posted by sac-a-lait

it's a bot posting those. If you click on the link your computer will blow up or you will become sterile...Whichever you prefer.

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Sac,

I'm computer illiterate. What's a "bot"?

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Originally Posted by poppop

I saw Old Bay crab boil at Wal Mart the other day....it should be readily available at most grocery stores.

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i found some at my local store, the box said 2 pouches on mine so i opened it and there was 1 ib it :eek:

Hey blair...A bot is a ROBOT, or something that patrolls the internet looking for people to gobble up.

Well, dummy me. I was thinking it was some kind of acronym for something. I should have figured that out. I guess I was trying to overcomplicate. Is this the type of thing we have been requested to send to crappiepappy or some other moderator, so they can get it off the list?

excellent recipie.it really hit the spot ,thanks for sharing

Well i tried this recipe again, as you remember i backed mine the 1st time and came out dry, this time i pan fried them in butter and they were very good :)

man a little butter makes all the difference. Look up lemon caper butter sauce on google and get one and make it for the family and pour a little over the crappie cakes and you will think you are at tavern on the green or put some on the plate first, turn the plate around and around so the sauce covers the entire bottom and then place in the crappie cakes and stand back when your wife see's it. She will not want to eat it as it will look so great.

Quote:

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Originally Posted by sac-a-lait

man a little butter makes all the difference. Look up lemon caper butter sauce on google and get one and make it for the family and pour a little over the crappie cakes and you will think you are at tavern on the green or put some on the plate first, turn the plate around and around so the sauce covers the entire bottom and then place in the crappie cakes and stand back when your wife see's it. She will not want to eat it as it will look so great.

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Sac,

Didn't know you were such a gourmet. That really does sound good.