Thread: Crabbie Cakes-MARYLAND STYLE

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.

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.

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

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!!!!!

Thanks for the receipe, I,ll give it a try

I think if you stick with the suggestion to use Old Bay seasoning, you will get the crab taste. Will try soon.

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

made this tonight it was great i sauted in butter