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Message: <blockquote data-quote="Vollmer" data-source="post: 156333" data-attributes="member: 8014"><p><span style="color: #16171A"><span style="font-family: inherit">While you’re out there, try this recipe. It’s simple enough to whip up, right next to the fish house, and it’s a great change of pace from typical fried crappie. Think crab cakes, but for ice fishermen.</span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"><strong>Ingredients</strong></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p><ul> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1 pound of crappie fillets (makes about 6 big cakes)</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1 large egg</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1/4 cup mayonnaise</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1/2 to 1 tbsp. Dijon mustard</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1-1/2 tsp. Old Bay seasoning</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1/4 lemon (juice)</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1 tsp. Worcestershire</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1 tsp. salt</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1-1/2 cups breadcrumbs</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">1 tbsp. chopped fresh parsley</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">2 tbsp. unsalted butter</span></span></li> <li data-xf-list-type="ul"><span style="color: #16171A"><span style="font-family: inherit">2 tbsp. canola oil</span></span></li> </ul><p></p><p><span style="color: #16171A"><span style="font-family: inherit"><img src="http://www.outdoorlife.com/sites/outdoorlife.com/files/styles/small_1x_/public/images/2017/02/crappies.png?itok=MvBdechi&fc=50,50" alt="" class="fr-fic fr-dii fr-draggable " style="" /><p style="text-align: right">Alex Robinson</p></span></span></p><p style="text-align: right"><span style="color: #16171A"><span style="font-family: inherit"></p><p><span style="color: #58595B">A good haul of evening crappies.</span></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"><strong>Directions</strong></span></span></p><p><span style="color: #16171A"><span style="font-family: inherit">After you’ve filleted the crappies, boil the fillets in a cast-iron skillet. Boil the fish for a few minutes, until the fillets feel firm. Then, let the fish cool (we did this by simply letting the bitter winter wind get to them).</span></span></p><p><span style="color: #16171A"><span style="font-family: inherit">While the fillets are cooling, make your batter. In a large bowl, whisk the egg, mayo, mustard, Old Bay, lemon, salt, and Worcestershire sauce. Then, break up the crappie fillets into large chunks. You can use a knife, or just barehand it. Add the fish, breadcrumbs, and parsley to the mixture and mix it up thoroughly.</span></span></p><p><span style="color: #16171A"><span style="font-family: inherit">When the mixture is starting to stick together, then form it into cakes. You want to make them between 1/4-inch and 1/2-inch thick.</span></span></p><p><span style="color: #16171A"><span style="font-family: inherit">Once that's done, all you have to do is fry the cakes in the butter and canola oil. Flip when the first side is brown and pull them from the oil when both sides are nicely browned. Serve ’em hot to your hungry fishing buddies.</span></span></p><p><span style="color: #16171A"><span style="font-family: inherit"></span></span></p></blockquote><p></p>

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