Thread: Crabbie Cakes-MARYLAND STYLE

Sounds good thanks for sharing.

I tried these last night. Of course I had to add my own twist and didn't follow the recipe to the letter. And, I used talapia instead of crappie. I mixed up some holandase (SP) sauce from a McCormick package to spread over them. The taste (ingredients) was great. But, I couldn't keep the cakes together. I tried frying them instead of broiling.
Any ideas on how to fix that??

DP

I put corn meal in mine instead of bread crumbs....sorta of like when we make salmon patties and they held together fine.

Originally Posted by poppop

I put corn meal in mine instead of bread crumbs....sorta of like when we make salmon patties and they held together fine.

That could be my problem. I tried to get too fancy with crushed corn flakes.
Thanks
DP

I live on the Delmarva penisula and catch crabs on my trot line in tributaries of the Chesapeake bay and we eat alot of crabcakes but I never tried using crappie for cakes , we us bluefish for cakes and the big blues that get oily to eat regular make the best cakes. My dad used to take pickeral that we caught in the winter while crappie fishing and grind the raw fillets up and make cakes out of them also.

Originally Posted by sac-a-lait

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.

How many cakes does a lb of fish make? I need to boil some tonight and was curious if a pound was enough for a family of four.

I just tried this recipe yesterday for the first time. My my how good it was. This has become an instant favorite for my family!

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.

man this sounds good!