Thread: Fish cakes question

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.

Here is a similar one using crackers instead of bread crumbs.

1 large egg
2 heaping tablespoons mayonnaise
1 teaspoon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
Few drops of lemon juice (no more than about 1/4 teaspoon)
2 teaspoons Old Bay Seasoning (1 teaspoon slap ya mamma works good to)
1/4 teaspoon kosher salt
fresh ground black pepper to taste
1/2 cup crushed Ritz crackers
2 tablespoons chopped fresh parsley
1 pound fresh made Crappie lumps (any light white flakey fish will work great) (or if you want real crab cakes use Lump Crab meat)

(To make crappie lumps boil crappie filets in some water with some crab boil, lemon juice, and apple cider vinegar) boil them till they float then drain them, and put them on a tray in freezer for 20min to cool them down (have to be cold when you put them in mix)

Mix everything together except for the crappie meat. refrigerate mix for 1/2 hour

Gently fold the crappie lumps (or lump crab meat) into the mix GENTLY!!!!!

Use a ice cream scoop to put them onto a baking sheet. If you want huge cakes two scoops... one scoop for the size in picture. (DON'T YOU DARE SQUASH EM) leave em piled up high!!! Light and fluffy is what your after here!

put the trays with the crab cakes in the fridge for at least an hour.. or if in a hurry in the freezer for 15-20 min.

preheat the Broiler on your oven.

Broil the cakes under broiler on your topmost rack (you want the cakes to be an inch or two away from the broiler element) for 8-10 minutes. No peeking (use your oven light you darn scrub!!!!)

when they are golden brown and bubbly they are ready.

Good stuff here, thanks, I am going to try that tonight. Boiling my crappie now. P.S- with plenty of crab boil.

Sounds delicious

Thanks so much! I knew I could count on you all


Sent from my iPhone using Crappie.com Fishing mobile app

Awesome post Guys! I always have to try something different

Originally Posted by trypman1

Good stuff here, thanks, I am going to try that tonight. Boiling my crappie now. P.S- with plenty of crab boil.

Let us know how they turn out!


Sent from my iPhone using Crappie.com Fishing mobile app

Midwest "Crab" Cakes
Serves 8
Delicious flaky fish mixed with the perfect seasoning and fried to a golden crisp.
Ingredients
One pack McCormick's or Zatarans crab boil
1 red bell pepper
1/2 medium onion
1 cup saltine crackers finely crushed (almost one sleeve)
1/3 cup mayo
1 large egg beaten
2 tsp. Old Bay Seasoning
2 tsp. Worcestershire sauce
2 tsp. yellow mustard
1/4 tsp. hot sauce
1 lb. trout, crappie or other white fish filets
Butter
Remoulade Sauce
1/3 cup mayo
1 tbsp. ketchup
1 tbsp. sweet pickle relish
2 tsp. Dijon mustard
juice of half lemon
dash hot sauce
salt and pepper
Instructions
1. Saute finely diced onion and red pepper in a 1/2 tablespoon of butter.
2. Bring 1 quart of water to a boil, along with 1 crab boil packet.
3. Cook filets in boiling water for 2 minutes. Remove pot from heat and allow to sit for 5 minutes and then drain. Gently flake fish filets.
4. Crush saltines in ziplock bag and mix next 6 ingredients together in a bowl.
5. Gently combine sauteed onions and peppers with the saltine mixture. Then add in the flaked fish being careful not to over mix.
6. Heat 1 tablespoon butter in skillet. Cook the cakes on medium heat until they have a little crust. Flip and cook other side.
Remoulade Sauce
Whisk together the mayo, ketchup, relish, mustard, lemon juice and hot sauce in a medium bowl until well combined. Season with salt and pepper.


I substituted seasoned bread crumbs for crackers. Added a second egg. I used a whole medium onion. I used sriracha sauce. My meat I chose was bluegill. Used oil to fry in instead of butter.
I used an ice cream scoop with the release trigger so they'd be uniform. Made 10 cakes.
Absolutely delicious!!!
Crunchy on the outside yet moist on the inside.

This was posted before by CrappieDontTap.....