• Jim Richter

Jim's Crappie Cakes

I decided to try something different one night. I don't venture outside of my comfort zone very often, but that night changed my fish consuming life! I have always LOVED crab cakes, but had never attempted to make them on my own. After hearing one of my buddies rant and rave about "Crappie Cakes" all weekend and a bag of freshly cleaned Walleyes, I decided to use a couple pounds and a few recipes for reference and make my own cakes.

After getting my oil hot, and adding the spiciest pickles that I could find - I took my first bite and fell in love.

Makes 6 Larges Cakes

1 pound of Crappie fillets (fish can be substituted)

Fesh cooked Walleye Cakes

1 Large Egg

1/4 cup mayonnaise

1/2-1 tbsp Dijon mustard (can be substituted for yellow)

1/4 juiced lemon or lime

1 tsp. Worcestershire

1 tsp. Salt

1- 1 1/2 cup breadcrumbs

1/4 cup diced spicy pickle chips

2 tbsp. Unsalted Butter

2 tbsp. Canola Oil

Season to taste with Old Bay

After filleting the fish, boil them until they feel firm. Allow the fish to cool. As the fillets cool begin to prepare your batter. In a large bowl, whisk the egg, mayo, mustard, old bay, lemon or lime, salt and Worcestershire sauce. Break fillets into large chunks, and mix fish, breadcrumbs, and parsley to batter. Mix thoroughly. When the mixture begins to stick together begin to form your cakes. You will want them to be between 1/4 inch and 1/2 inch thick. Fry cakes in mixture of butter and canola oil. Cook until both sides are brown.

Serve your Crappie Cakes to your hungry fishing buddies with a cold beer and steak cut French Fries!!

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