Smoked Crappie Cakes (Smoked Fish Cakes)

Portable Perfection

When it comes to smoking delicate fish like crappie, the Kamado Joe Jr® proves that big flavor can come from a compact grill. With its 13.5-inch ceramic body and 150 square inches of cooking space, the Joe Jr® delivers consistent heat and moisture retention—two must-haves when transforming flaky, fresh-caught crappie into perfectly smoked fish cakes. Its precise temperature control makes it easy to dial in low-and-slow heat, ensuring the cakes hold together without drying out. Plus, the Joe Jr®’s portable design means you can bring your favorite backyard recipe anywhere—whether you're tailgating, camping lakeside, or grilling right next to where the crappie were caught. It's the ideal setup for turning your latest catch into a smoky, crispy, flavor-packed dish.

From Lake to Plate

Crappie fishing is more than just a pastime in the Southern United States—it’s a deeply rooted tradition that ties families, communities, and generations together. Revered for its mild flavor and tender, flaky texture, crappie has long been a staple in Southern kitchens, making its way from early morning catches on calm lakes to hot skillets and smoky grills by afternoon. Traditionally, crappie is fried golden in cast iron, but over time, smoking and baking have added new dimensions to this beloved fish. Whether prepared for a quiet family dinner or shared at a fish fry with neighbors, crappie represents more than just a meal—it’s a connection to the land, the water, and the shared rituals that define Southern culinary heritage.

Mastering the Smoke

Smoking fish cakes on a Kamado-style grill is an art that combines patience, precision, and the right techniques to achieve mouthwatering results. Start by selecting the ideal wood—fruitwoods like apple or cherry are perfect for imparting a mild, sweet smoke that complements the delicate flavor of fish without overpowering it. Maintaining a steady temperature between 225°F and 275°F is key to gently cooking the cakes through while locking in moisture. Using heat deflectors or setting up indirect heat zones helps prevent overcooking and ensures an even, tender texture throughout. With careful control of smoke and temperature, you can master the balance of rich smoky flavor and moist, flaky fish cakes that will impress every time.

Smoked Crappie Cakes (Smoked Fish Cakes)

Portions: 8 people
Niveau:
Intermédiaire:
Méthode:
Grilled
Nourriture:
Fruits de mer
Smoked Crappie Cakes (Smoked Fish Cakes)

Ingredients

  • Main

These smoked crappie cakes bring a smoky backyard twist to a Southern favorite. Made with freshly caught crappie, these cakes are mixed with herbs, spices, and just the right amount of heat, then kissed with smoke on the Kamado Joe Jr® for a golden, flavorful finish. Perfect as an appetizer or light meal, serve them up with a zesty remoulade or fresh lemon wedges for that final touc

Instructions

  1. 01

    Preheat your Kamado Joe to 225 degrees for indirect cooking using both the heat deflector moon(s). Add a couple wood chunks.

  2. 02

    Pat crappie fillets dry using a paper towel then season with approximately one teaspoon of old bay seasoning all over both sides of the fillets.

  3. 03

    Place the seasoned crappie fillets on a grill mat, pan or foil on the grill.

  4. 04

    Smoke the crappie for approximately 30-45 minutes until the fish is opaque and flaky.

  5. 05

    Remove from the grill and allow the fillets to cool slightly before flaking into smaller pieces .

  6. 06

    In a large bowl, combine the beaten eggs, bell pepper, onion, saltines, mayo, Dijon mustard, lemon juice, parsley, Worcestershire and remaining 2 teaspoons of old bay seasoning.

  7. 07

    Form into 6-8 cakes, depending on how big/thick you want them to be. Then refrigerate for 30 minutes to firm up. This will help the cakes keep their shape.

  8. 08

    While they're in the fridge, preheat the kamado joe to 375-400 degrees F.

  9. 09

    Add aluminum foil to the grill then lightly oil the surface to prevent sticking. Place the fish cakes in the skillet and sear with the lid open for 3-5 minutes per side or until golden brown and crispy.

  10. 10

    Remove from the grill and serve.