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Black drum fish/crab cake recipe

3,011 Views | 3 Replies | Last: 5 yr ago by jeremy360
BigCountryAg
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AG
My bro and I are loaded up with black drum from the coast and looking for recipes.
Would like to find a good fish/crab cake recipe to try.

Any other drum recipes would be greatly appreciated.
So far we've done the folllowing: grilled, baked, pan seared & fried.
Great fish to cook with.

Thanks in advance.
"Give a man a fish and you feed him for a day...DON'T teach a man to fish, and you feed yourself. He's a grown man...and fishing's not that hard" - Ron Swanson
Agfencer98
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AG
This is originally for Redfish, but it works for black drum as well. Had the opportunity to fish with this guy, and the recipe is killer.

CAPT. JOHN L'S
REDFISH ON HALFSHELL


6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tobasco to meat


In a saucepan, melt 1/2 stick of butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8 oz bottle of Tiger Sauce
1 tablespoon Tony's or Slap-yo-momma seasoning
1 tablespoon garlic powder
3 tablespoons lemon juice


Have grill hot and place halfshells on Pam-ed (cooking spray) grill SKIN SIDE DOWN. Sprinkle generously with Italian bread crumbs. Spoon mixture of the sauce or use large turkey baster. Cook with lid closed for about 6-8 minutes or until fork is inserted in the thickest part of the fish can twist meat apart. DO NO OVERCOOK. Serve with skin and scales still attached and just eat off of skin
BigCountryAg
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AG
Agfencer98 said:

This is originally for Redfish, but it works for black drum as well. Had the opportunity to fish with this guy, and the recipe is killer.

CAPT. JOHN L'S
REDFISH ON HALFSHELL


6-10 Fillets with skin and scales intact
Pat dry and apply a few drops of Tobasco to meat


In a saucepan, melt 1/2 stick of butter
2 cups Italian dressing
1 cup Thousand Island dressing
1 8 oz bottle of Tiger Sauce
1 tablespoon Tony's or Slap-yo-momma seasoning
1 tablespoon garlic powder
3 tablespoons lemon juice


Have grill hot and place halfshells on Pam-ed (cooking spray) grill SKIN SIDE DOWN. Sprinkle generously with Italian bread crumbs. Spoon mixture of the sauce or use large turkey baster. Cook with lid closed for about 6-8 minutes or until fork is inserted in the thickest part of the fish can twist meat apart. DO NO OVERCOOK. Serve with skin and scales still attached and just eat off of skin
Cool, thanks.

I'm pretty familiar with Redfish on the Halfshell, we do that alot. But am looking for recipes for drum filets.

We have about 15-20# that have already been fillet'd with the bloodline cut out, so the filet's are smallish but good enough to do something with.

Thanks again for any ideas.
"Give a man a fish and you feed him for a day...DON'T teach a man to fish, and you feed yourself. He's a grown man...and fishing's not that hard" - Ron Swanson
lazuras_dc
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AG
I've made these Fish Cakes- not black drum specific:


Whisk tog 1 egg yolk + 1 egg, 2 tsp of seafood seasoning (old bay), 1 tsp mustard, 1/2 tsp dried parsley, 1/3 cup mayo and 1/3 cup bread crumbs.

Grill up your fillets in olive oil with salt and pepper on a pan until done and then squash up the fillets.

Fold fillet pieces into the previously made mixture and form into patties. Refrigerate for 15 min.

Heat 2 tbs butter and cook patties 5 min on each side or until done.

jeremy360
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Cooked up fish crumbled
Eggs
Finely diced onion
Finely diced poblano peppers
Garlic powder
Season salt / nature seasoning
Couple pinches of crawfish boil
Bread for binder

Sorry I don't measure things normally.

Mix all up and make into patties. Fry in cast iron skillet with a wipe of olive oil in the bottom to help keep from sticking.

Nothing fancy but goes good with a little homemade cocktail sauce.
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