Got the dope (make that info) on the ginger steamed crappie. Wei says I couldn't do it properly, because it takes perfect timing on how long to steam it, based on the size of each fish. But you just make a ginger sauce by cutting thin strips and mashing them. Scale the crappie, pour the sauce on top, and steam. Make sure you eat the cheeks and the eyeballs.
Got a lot of really nice black crappie at Lake of Egypt (sorry, rainy and windy, no pics), plus a lot of bass and big bluegills. Also got to watch grandson Dylan pitch a great seven innings against Freed-Hardman, the number 8 team in the country (10 K's and only one run, a 2-0 dinger by the 4 hole). It was a great trip, featuring baseball, fishing, and fun with the family.