Cooking Drum?

[CajunTim]

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

 

[jmcrawf1]

Sounds good. What time is dinner?

 

[CajunTim]

Im planning ahead for next week. Not quite sure when.

 

[owen502]

Sounds like a winner to me.

 

[CajunTim]

Sounds like a winner to me.

Im going to try the crab cakes with it like you recommended.

Thanks again

 

[LACamper]

Try adding a slice of apple or two for a bit different flavor...

 

[Quickdraw22]

Man, for some reason, my mouth is watering uncontrollably right now. I want some food

 

[posse comatosis]

You must be talking about a salt water drum. Red or black? Good catch. I could help you with a fresh water drum, which resembles the saltwater redfish, or red drum. Cook the freshwater version, also known as gasper goo, down in a brown gravy with seasonings is what various Lake Charles natives have told me over the years. I believe the salt water red drum is best cooked as blackened redfish on a hot cast iron skillet. Google ought to be able to give you the specifics there.

 

[electrode1998]

I thought you beat a drum...

Sorry I could not resist!

 

[jgreco15]

Black drum?...no good. Red drum (red fish)...quite tasty!