John's Journal...

Springtime Crappie

Winning Crappie Recipes

Click to enlargeEditor’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.


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)

Click to enlargeCut 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.


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.

Click to enlargeSTIR 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

Click to enlargeThaw 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 and see the “Fish & Fixings” cookbook.

Check back each day this week for more about "Springtime Crappie"

Day 1: Catching Icicle Crappie
Day 2: Finding Prespawn Crappie
Day 3: Hunting Crappie
Day 4: Fish Man-Made Structures
Day 5: Winning Crappie Recipes



Entry 396, Day 5