Crappie Cakes

We made them using the recipe StantheMan supplied the other day. By "We" I mean my wife did the cooking and I did the catching and filleting of the fish. 6 decent sized crappie were enough for a baker's dozen of patties. They turned out tasting great.

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Those look great, you guys double teamed it, awesome. I have used White Bass also and it gives it a little different consistency, a bit more firmer flesh and cake, but still good. Thanks for sharing your results.

They are good

hopefully stan put that in cooking crappie section as I love to try different things! Looks great with a vinegar cole slaw and cold bottle of Busch!

This is the one StantheMan posted that I used. Hope this helps others enjoy some great groceries. Thanks again Stan.

Here is a recipe from an old thread that I have used. I pan fried mine in an electric skillet, and also in a cast iron skillet. Boiling and chilling the fish ahead of time makes a big difference.

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.

Quote:

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Originally Posted by JayW

This is the one StantheMan posted that I used. Hope this helps others enjoy some great groceries. Thanks again Stan.

Here is a recipe from an old thread that I have used. I pan fried mine in an electric skillet, and also in a cast iron skillet. Boiling and chilling the fish ahead of time makes a big difference.

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.

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How long do you boil the crappie?

Now when I ask Charline "Short Line" if she wants fish for dinner she says crappie cakes.

Quote:

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Originally Posted by thaDudeAbides

How long do you boil the crappie?

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Not very long. It really depends on thickness but rule of thumb is when they turn a nice white, firm up, and start to break up some. For average sized Crappie fillets I would say no more than 5 minutes on a gentle boil, turn down the heat to keep from a hard boil. For White Bass I go a little longer maybe. Pretty easy to tell really, the flesh will be white all the way through when broken up a little and be done. Here is another hint, when pouring fillets out of hot water pot through a fine mesh strainer, gently rinse with cold water to stop the cooking, and it will help flesh stay firmer. I always refrigerated the finished flesh overnight, or at least a couple hours to get cold.

Thanks for that answer Stan. I was just gonna say about 5 mins. on a low boil, but you are right; there are a lot of variables. I will add that this is one of my favorite ways to have crappie. It is a delicious dish.

Quote:

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Originally Posted by JayW

Thanks for that answer Stan. I was just gonna say about 5 mins. on a low boil, but you are right; there are a lot of variables. I will add that this is one of my favorite ways to have crappie. It is a delicious dish.

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I am going to try to get some White Bass on the next Full Moon in June and do this cook with fresh fillets. I have plenty of fish in the freezer but prefer to use fresh for these cooks when I can.

Great thanks for the feedback.

Respectfully like to add the following: Being an ol' timer from Maryland(now Fla.), here is a few 'lil tips that I do when substituting fish. Pre-cut your filets into large chunks before adding to boiling water. Only need to boil for 2-3 minutes before adding it to big bowl of ice-cubed water. Drain well on paper towels. Actually safe to eat at this point, but you are cooking again when you broil/fry/saute'. I use the whole jumbo egg and never, ever, ever forget to add a Tablespoon of McCormick's(made in Maryland!) Old Bay seasoning!!nonono Also, prefer using Japanese Panko bread crumbs in mixture and a Tablespoon of Mustard seeds. I even gently coat each fish cake in Panko before frying(about a minute on each side) before finishing in a pre-heated oven @350 until the outside is a crispy golden brown color(about 7 - 8 min.). You can also saute'(low to med. setting) your cakes in butter until they are golden brown(maybe 10-12 min. total) Squeeze a little lemon, adding either tartar sauce(homemade) or cocktail sauce. I enjoy a little Malt vinegar or tiny amount of balsamic vinegar to all my seafood.:cheers2

u2s:fish

Thanks for the tips. I will definitely use these tips the next time I make the cakes.

Does anyone every use the whole egg vs. just the yolk? Please explain. Thanks