DC's Crappie Cake Recipe

     Here at Destination Crappie, you'd be hard-pressed to find a seafood dish at least one of us won't try and enjoy, and when we stumble upon a restaurant, dive bar, beach-front food truck, or any other facility serving up crab cakes, you're probably going to have to physically restrain us to keep us from sending in our order. However, the truth is, and always will remain (at least until we find ourselves wealthy retirees spending our final days on our own private island - there's nothing wrong with dreams), that we are a freshwater family, and our freezers are loaded much more with panfish fillets than crustaceans.
     That's why, at our house, although you aren't likely to locate many homemade crab cakes, we'll do you one better - and I'm not just saying that. These crappie cakes are a true Josh Gowan specialty. With the perfect flavor, texture, and overall mouthwatering experience, you'll find yourself saying "crab who?" and you won't have to break the bank to do so. Pair it with Mrs. Lyn's Homemade Rémoulade and you may never want to eat crappie any other way again.

Recipe yields 8-10 crappie cakes
Serving size: 2 cakes


  • 2 eggs
  • 3 sleeves of Ritz crackers (about 90 crackers)
  • 1 med. onion, finely chopped
  • 1 lrg. bell pepper, finely chopped
  • 1 tbl garlic powder
  • 1 tbl dry mustard powder
  • 1 tbl salt
  • 1 tbl Worcestershire sauce
  • 2/3 cup of mayonnaise
  • 1 tbl butter to saute vegetables
  • Approx. 15 crappie fillets
  • 1 cup flour
  • Oil for coating skillet


  1. Combine onion and bell pepper. Sauté with butter in skillet over medium heat until vegetables are soft, then set aside.
  2. Fill large pot with water and bring to a boil. Add crappie fillets and boil for 4-5 minutes, then strain.
  3. Crumble fillets into smaller pieces. A lumpy consistency is desired. Do NOT mash entirely.
  4. Finely crush crackers in a large bowl. Add crappie, sautéed onions and peppers, garlic powder, mustard powder, salt, Worcestershire sauce, mayonnaise, and eggs. Mix with large spoon.
  5. Coat a baking sheet with 1/2 cup of flour.
  6. Form crappie cake mixture into burger-sized patties and place on flour-covered baking sheet. Sprinkle remaining flour on top of patties.
  7. Add a coating of oil to a large skillet and heat to medium to medium-high (oil must be fully hot to sear properly - one method to check if your oil is ready is to wet your fingers with a tiny bit of water, stand way back from the skillet, and flick the water into the heated oil; if the oil pops, it is ready). With a metal spatula, place patties into the oil and cook for 1-2 minutes until the bottom turns golden brown, then flip and repeat.
  8. Remove patties from oil and place on paper-towel-covered plate to cool.
  9. Enjoy! (We recommend topping with Mrs. Lyn's Homemade Rémoulade - click here for recipe).