Thread: Crabbie Cakes-MARYLAND STYLE

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

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.