Springtime Crappie
Winning Crappie Recipes
 Editor’s
Note: You can catch some nice-sized crappie in the prespawn,
if you know where to look for them, and here’s
some of my family’s favorite ways to prepare crappie.
FISH NUGGETS
2 pounds crappie fillets
1 cup round cheese crackers, finely crushed
1/2 cup Parmesan cheese, grated
1/4 cup sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup butter or margarine, melted
Sour Cream Blue Cheese Dip:
1 carton (8 ounce) sour cream
2 Tbs. crumbled blue cheese
1/4 cup finely chopped onion
1/4 tsp. salt
fresh chopped parsley (optional)
 Cut
fillets into 1-inch cubes, and set aside. Combine cracker
crumbs, cheese, sesame seeds, salt and pepper in a small
bowl and set aside. Dip fish cubes in butter; roll in
cracker crumbs. Place fish cubes 1/2 inch apart on aluminum
foil-lined baking sheets. Bake uncovered at 400 degrees
for 20 minutes or until fish is golden brown. Serve
with dip. To prepare dip, combine sour cream, blue cheese,
onion and salt in a small mixing bowl. Cover and refrigerate.
Garnish with chopped parsley, if desired.
CRUNCHY CRAPPIE AND SHRIMP CASSEROLE
2 cups cooked, flaked crappie
1 cup cooked shrimp
1 cup onions, diced
1 cup pimiento, diced
1 cup celery, diced
10 ounces of sharp cheese, cubed
1 can water chestnuts, sliced
1 cup almonds, sliced
2 cups mayonnaise - preferably Hellmann's
Ritz cracker crumbs as topping
Combine all ingredients; mix well. Pour into large
glass dish, and bake at 350 degrees for 30 to 45 minutes.
 STIR
FRY CRAPPIE
1 1/2-pounds crappie fillets, fresh or frozen
3 Tbs. fresh lemon juice
3 Tbs. soy sauce
3 Tbs. vegetable oil
1 cup carrots, thinly sliced
1 cup broccoli (flowerette and stalks), thinly sliced
1 cup zucchini or summer squash
1 cup fresh mushrooms, sliced
1 cup cauliflower, sliced
3/4 cup green onion, cut into 1/2 inch lengths
2 medium tomatoes, peeled and cut into 1/8s
1/2 cup water chestnuts, sliced
2 1/2 Tbs. cornstarch
1 tsp. salt
1/4 tsp. pepper
3/4 cup water
reserved marinade
3 cups cooked rice
 Thaw
fish if frozen. Cut into 3/4-inch strips. Combine lemon
juice and soy sauce and pour over fish. Let marinate
while preparing vegetables. Heat 2 tablespoons vegetable
oil in wok or skillet. Add carrots, and stir fry for
2 minutes. Add remaining vegetables, and stir fry for
another 2 minutes. Remove vegetables to a warm platter.
Add remaining 1 tablespoon vegetable oil to wok. Drain
fish strips; reserve marinade. Stir fry fish strips
for approximately 2 minutes or until fish is opaque
and flakes easily when tested with a fork. Add vegetables
to fish in wok. Combine cornstarch, salt, pepper, water
and reserved marinade; mix well. Add to fish mixture,
and stir only until broth is clear and thickened. Serve
over rice.
To learn more delicious ways to prepare all kinds of
fish, both saltwater and freshwater, go to http://www.nighthawkpublications.com/fishing/fishing.htm
and see the “Fish & Fixings” cookbook.
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