Fresh Caught & Fried Crappie Cakes (Crappie Patties)
Here’s a great recipe for all the fishermen out there! It’s arguably my favorite recipe to make when I have a cooler full of crappie fillets.
These “Crappie Patties” as we like to call them, are the most flavorful fish cakes you’ll ever try! They’re ready in no time at all making a great weeknight meal at home or on the go. You can even swap the crappie for walleye, perch or even trout. They packed full of white flakey fish, diced bell pepper and onion, and crushed saltine crackers then flavored up with mayo, lemon juice, Dijon mustard, Worcestershire sauce and more. Whether you fry them in a shallow cooker with oil or bake them at home, this recipe is sure to be a big win with your crowd.
Cooking Methods:
This recipe is so versatile, that you can cook these fish cakes up pretty much any way you want! My personal favorite way is to cook them in a shallow pan with olive oil, but you can bake them in the oven or even air fry them using the directions below. For this recipe, I’m using a CanCooker which is my cooking tool of choice when I’m on the go.
- Shallow Fry: Fry in oil of choice for about 3 minutes per side until golden brown.
- Oven: Bake at 375 degrees F on a lightly greased baking dish for 15-20 minutes, or until lightly browned.
- Air Fry: Coat the patties with cooking spray and bake for 5 minutes per side at 400 degrees F.
What Kind of Fish Can I Use if I Don’t Have Crappie?
- Walleye
- Flounder
- Perch
- Catfish
- Seabass
and more! You can virtually use any white fish you have on hand. I’ve even used trout (which isn’t my favorite) and they turned out awesome.
Fresh Caught Fish Cakes (Crappie Patties)
Catch a few crappie this year and don’t know what to do with them? Try these delicious “crappie patties.” They have the best flavor and can be whipped up in no time at all
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 6 patties 1x
Ingredients
- 1 pound Crappie Filets (or other White Fish)
- Salt & Pepper
- 1 Red Bell Pepper, Finely Diced
- ½ Medium Onion, Finely Diced
- 1 cup Crushed Saltine Crackers
- ¼ cup Mayonnaise
- 1.5 tablespoons Dijon Mustard
- 1 tablespoon Lemon Juice, plus more for serving
- 1 tablespoon Chopped Fresh Parsley
- 2 teaspoons Creole Seasoning
- 1 teaspoon Worcestershire Sauce
- 1 Large Egg
- Butter or Oil
Instructions
- Heat CanCooker or Dutch oven over any heat source over medium low heat.
- Add in a tablespoon of butter or oil then add in the crappie filets. Cook for a couple minutes per side, until cooked through. Season with salt and pepper to taste as it cooks.
- Set crappie aside to cool. Once it’s cooled, break up the crappie into small pieces.
- In a large bowl combine the remaining ingredients for the crappie cakes: diced bell pepper, diced onion, saltine, crackers, mayo, Dijon, mustard, lemon juice, parsley, creole seasoning, Worcestershire sauce and an egg. Mix well then add in broken up crappie pieces and mix again.
- Form into 6 (½ inch thick) patties.
- Bring Dutch oven or Cancooker back up to medium heat and add in butter or oil, about 2 tablespoons worth. Once warmed, place 3 crappie patties into the oil once it’s warmed and cook for 3-4 minutes on each side, until browned and cooked through. Carefully flip so they don’t fall apart. Transfer to a paper towel lined plate and repeat with remaining crappie patties. Add more butter or oil as needed.
- Serve warm with additional lemon juice for drizzling.
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