Lake Conway Slab Crappie Cakes
(from Charley’s recipe box)
Source: Arkansas Wildlife Calendar- Matt Schroeder (from RecipeThing user Lucianolinda)
Categories: Fish- Seafood
Ingredients
- 1 lb. crappie fillets
- 1 bag Zatarains' Crab boil
- 1 egg
- 1/4 cup chopped celery
- 1 Tbsp. chopped fresh parsley
- Green onions (optional)
- jalapeno (optional)
- 1 tsp. Old Bay Seasoning
- 1 tsp. Tony Chachere's Original Creole Seasoning
- 1/3 cup mayonnaise
- 1 Tbsp. spicy brown mustard
- juice of half a lemon
- 1 sleeve Ritz crackers
- 1/2 stick butter
- 1 cup peanut oil
Directions
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Boil crappie fillets with Zatarains Crab Boil until they float. Remove fillets; chill about 2 hours.
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Heat oven to 350 degrees. In a large bowl, beat egg; add celery, parsley, (onions and jalapeno if desired), seasonings, mayonnaise, mustard and lemon juiced; mix. Break crappie fillets into chinks; add to mixture. Add enough crushed crackers to mixture so it can be formed into cakes the size of hockey pucks. Roll cakes in crumbs on both sides.
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Saute cakes in butter and peanut oil until both sides are brown. Transfer to baking pan; bake 10 minutes.