Big Bend Florida
Author Chesapeake Troller
Ok first the story: Growing up fishing the Chesapeake
Bay we caught lots of bluefish, and while great fighters, Blues are an
oily fish and not as tasty as others. We found a way to use the meat
as a crab substitute for crab cakes, or in this case, crab balls. The
name just seemed to fit.
Use about 2 pounds, fileted bluefish or any other fish
you want to try. Cut out the dark meat along the centerline, taking
care to get as much off as you can. Bring to a very low boil a pan of
water with 2 teaspoons of Old Bay seasoning. Parboil the filets until
they flake easily with a fork. Remove from pan and drain on paper
towels. Take about a tablespoon of Old Bay and mix with the cooked
fish. Add the seasoning, a little at a time while mixing up the fish.
Take about 3 to 4 slides of bread, trim the crust off
and discard. Cut up the bread into cubes about 1/4 of an inch. If the
bread is frozen this is a easy step. Mix the now favored fish with the
bread cubes and add 2 tablespoons of mayo, 2 teaspoons of parsley, 1
teaspoon of Worchestershire sauce, 1 egg, salt and pepper to your
taste. The mixture
should hold together nicely in your hand when you make
a ball. Too soupy add some more bread cubes, too dry add some more
mayo. Mold the mix into balls about the size of golf balls ans set on
wax paper. You can put them in the fridge overnite to blend the favors
together. You can also freeze them for later.
Cook a number of ways: Deep-fry, broil, or fry in oil
in a pan. Remember that everything is cooked so you just need to get
them to a golden brown for taste. Our favorite was to deep-fry until
they float to the top (about a couple minutes), remove and drain on
paper towels, and serve with tartar sauce and lemons.