Over the past year we’ve battered, breaded, and fried a lot of fresh crappie. But, these cajun crappie cakes elicited a high five of ultimate approval after taking one bite. And in case you’re wondering…we don’t normally high five at dinner time over recipe accomplishments. Although, I could get used to that.
Anyways, the flavor of these crappie cakes were out of this world.
My hubby has become quite the crappie slayer at Caesar’s Creek. He recently had the opportunity to take a guided trip on Grenada Lake in Mississippi and brought us home some huge slabs. I’m hearing murmurs of a fall trip brewing already.
Perhaps the best kitchen appliance we bought over the years has been our vacuum sealer. We bagged and sealed over 5lbs of crappie from his trip. However, we’ll be using these big filets for our favorite battered and fried version!
You start out by boiling the crappie filets for 2 minutes then breaking them up slightly after they’ve cooled. I’ve got the wet mixture ready to go as well as some finely chopped parsley.
After tossing everything in the bowl it’s time to make the crappie cakes. Crappie-patties is what my kids call them in honor of their beloved Spongebob from younger years. (glad that’s behind us)
We weighed out roughly 1lb of fish and it yielded 7 thick patties. They’re very filling!! Both hubby and I managed to barely finish two.
At first I was worried they weren’t going to hold up when it was time to flip them, but they held up beautifully. Since the fish is already cooked in the boiling step, it’s really just a matter of letting them get evenly browned on both sides and allow them to heat through.
What I also love about this crappie cake recipe is the house didn’t have an overpowering smell of fish. Look at how delicious these look…
When it was time to serve them up, we just squeezed a little extra lemon overtop! No tartar sauce needed.
I’m sure this recipe could be used with other white fish that doesn’t easily get tough from cooking. Of course if you’re experienced with crab, this recipe would make great crab cakes too.
Grab a beer, give em’ a try and lemme know what you think!
- 1 lb crappie filets
- 1/4 cup light mayo
- 1 TB dijon mustard (not the grainy kind)
- 1.5 tsp Old Bay Seasoning
- few dashes of Worcestershire sauce
- a good squeeze of fresh lemon juice
- salt to taste
- 1 egg
- 1 cup italian herb seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 2-3 TB finely chopped fresh parsley
- Canola oil for frying
- In a small saucepan bring some water to a boil, enough to cover the fish. When water comes to a boil, add crappie filets and allow to cook for 2 minutes or until opaque.
- Remove with a slotted spoon to a colander and allow to drain and cool slightly.
- Once cooled gently chop into smaller pieces and set aside.
- In a medium mixing bowl add mayo, dijon, Old Bay Seasoning, lemon juice, worcestershire sauce, salt and egg. Stir to combine all ingredients then add chopped crappie filets. Gently toss to incorporate then add breadcrumbs and parsley. Stir until everything just comes together.
- Assemble crappie cakes and set aside.
- Heat enough oil a large skillet, to just cover the bottom, over medium-high heat.
- Add crappie cakes to preheated oil and cook about 2-3 minutes per side or until evenly browned.
- Serve with extra lemon for squeezing overtop!