5 Crappie Recipes

Make a Sauce Blanche, or Bechamel by melting 4 tbsp butter in a saucepan over medium heat. Then, using a whip, whisk in 4 tbsp of flour and whisk until smooth. Add 2 cups milk, and salt and pepper to taste. Simmer until desired thickness is attained. This is basic Bechamel Sauce.

Now, to complete the sauce, add the garlic powder ( barbaric, but usable in a pinch…nothing can replace fresh garlic), basil and oregano and simmer for 5 more minutes, stirring gently. If the sauce gets too thick, just add a little more milk. Remove from heat and use immediately, or allow to cool, and store for future use. The sauce can be frozen or kept in the refrigerator for around 2 weeks.

To make the dish:

Boil the Pasta (you can use any pasta. I just like linguine for this dish…)

Saute the crappie fillets in butter and white wine until done. Place half a pound of the cooked pasta on each plate. Place two fillets (arranged artistically) on top of the pasta, and top with a cup of sauce each. Sprinkle a little basil  on top.

Garnish with garlic bread and a side-salad.

Crappie Salad: this is an absolutely wonderful cold dish. It can be served over lettuce, or used on sandwiches, tacos, burritos, etc….

½ cup mayonnaise (I make my own)
1 pound of cooked crappie fillets, flaked.
1 stalk celery
2 tbsp slivered carrots
1 tbsp minced onions (preferably green onions)
1 tsp lemon or lime juice
salt and pepper to taste.

Saute the crappie fillets in butter, and white wine, and set aside until cool. When the fish is cool, mix all the ingredients in a mixing bowl, then refrigerate for at least 2 hours to allow the flavors to develop.

Use on sandwiches, in burritos, tacos, or serve on top of lettuce and tomatos.

For a real treat, zigzag cut  the top off of a tomato, and hollow it out. Using an ice-cream scoop, fill the tomato with the salad for a ‘Stuffed Tomato’.

Freshwater Scallops: You won’t believe how good this tastes. It almost tastes like real scallops.

Makes 2 servings

2 quarts boiling shrimp stock, or chicken, fish stock, or plain water
2 pounds crappie fillets, cut into 2″ pieces
1 package Crab Boil (I prefer Old Bay)
salt and pepper to taste

Bring stock/water to a full boil. Drop in the Crab Boil and let it steep for 5 or more minutes. When you are ready, drop the fish pieces in. When they float, they are done. Remove fish from stock to a plate covered with a paper towel to drain. Serve immediately.

My favorite way to eat these is to dip them in a mixture of hot melted butter, garlic and lemon juice, just like eating crab legs.

Crappie Bisque: this is a wonderful mild bisque.

Makes 4 1 cup servings

2 pounds crappie fillets, cooked and cut into 1″ cubes.
1 jar Bertolli Alfredo Sauce (don’t substitute-Bertolli is as good as it gets).
1 jar Bertolli Tomato Basil Sauce
salt and pepper to taste

Saute crappie fillets in butter and white wine. Cut into 1″ cubes and set aside.In a soup pot, add the Alfredo and Tomato Basil sauces, and heat over medium heat until simmering. Add crappie cubes. Simmer for 10 minutes, stirring frequently.

Serve immediately.

Bon Apeit!

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Dan Eggertsen is a fellow crappie fishing enthusiast to the point of obsession. :) He's been providing solid advice on crappie fishing since 2004.

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