Steep (don't boil) about two cups crappie filets
in about 6cups of water seasoned with 2 to 3 tablespoons crawfish/crab/shrimp boil seasoning for about 20 minutes (until fish
flakes), then drain and chill.
Chop cooked and chilled crappie and combine with:
1 cup sour cream 8
oz. package cream cheese 1/2 cup each celery and onion (finely chopped) 1 Tbsp each lemon juice, Worcestershire
sauce and Cajun seasoning
Serve with chili sauce; dip with Ritz crackers or veggies. Also makes a great sandwich spread (without the chili sauce).
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