Thread: Crabbie Cakes-MARYLAND STYLE

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.

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

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.