So this is what I am thinking tell me what you think. Cooking my son's 20lb he caught.
Fillet it and take the vein out. Im going to cut slits in it about 1/2 way through about every inch or two and then season the **** out of it with the normal cajun seasoning and lemon juice and Italian dressing. Topping it off with sliced lemons. I will then place it in aluminum foil and form a pocket and slow cook it in the oven.
Once cooked I plan on topping it with crab cakes made with sheepshead instead of crab meat then topping it all with a crawfish cream sauce. What do you think?
I need a good crab cake recipe using sheepshead. Got one?
Thanks
Fillet it and take the vein out. Im going to cut slits in it about 1/2 way through about every inch or two and then season the **** out of it with the normal cajun seasoning and lemon juice and Italian dressing. Topping it off with sliced lemons. I will then place it in aluminum foil and form a pocket and slow cook it in the oven.
Once cooked I plan on topping it with crab cakes made with sheepshead instead of crab meat then topping it all with a crawfish cream sauce. What do you think?
I need a good crab cake recipe using sheepshead. Got one?
Thanks
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