recipe for the cakes
you will need
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.
Enjoy!
any the best darn condiment ever to accompany these is simple yellow mustard (french's or some other cheap brand) the taste of the mustard with lots of vinegar works perfect with the cake.
Dang done made myself hungry again... gonna have to go catch some more crappie at T-Bend..
