Y’all, today I’m bringing out something special — my Baby Fisherman’s Platter. We got crab balls, fried shrimp, catfish filets, buttery mashed potatoes, and sweet local corn. Let’s not waste any time and jump right into the good stuff.
First, let’s whip up these crab balls, honey. In my bowl, I’ve got half an egg (or just the yolk if you fancy), a generous tablespoon of mayo, a touch of Dijon and yellow mustard for that tang, a couple teaspoons of Worcestershire sauce, and a shake of Old Bay because — hello, I live in Maryland. That’s basically law around here. I throw in some onion powder and six crushed butter crackers to hold it all together.
Now the star: 8 ounces of jumbo lump crab meat, fresh from the Bay. Gently, gently fold it all in — don’t you go breaking those luscious lumps. Roll 'em up nice and tight, cover, and let 'em chill in the fridge while we handle the rest.
Let’s move on to the fish coating. In a separate bowl, I mix up half a cup of yellow cornmeal, garlic powder, smoked paprika, onion powder, cayenne, black pepper, and just about half a tablespoon of kosher salt. And of course, more Old Bay — 'cause around here, we season with love.
I’ve got three beautiful catfish filets ready to go. Crack in one egg, coat those babies well, and let the cornmeal stick for a few minutes. It makes all the difference.
Now for the shrimp. I’m talking one full pound of peeled and deveined shrimp, tails on for that classic look. Usually I’d go with my homemade breading, but today I’m feelin’ easy-breezy. So I made a light wet batter with club soda and a bit of low-sodium Old Bay. Toss a handful of shrimp in a bag with some flour mix, give it a good shake — yes, we’re double breading! — and we’re ready to fry.
Heat that peanut oil to about 360°F. First, drop in the fish and shrimp. They only need about 6–7 minutes to turn golden and crispy. Then, gently lower those crab balls in once the oil’s back to temp. Mmm, that sizzle!
While everything's frying, I mash up some potatoes — no milk added. Just butter, green onion, shredded cheese, garlic powder, and a pinch of salt. Simple but full of soul.
Now, baby… it’s time to plate. You ready?
That fish? Flaky, seasoned to perfection. Shrimp? Crispy with that light batter snap. Crab balls? Oh honey, I might need a moment — they’re that good. And don’t sleep on these creamy mashed potatoes and a side of local sweet corn that’s so juicy it tastes like summer.
A little relish, a spoon of mayo, a squeeze of lemon — I made a quick dipping sauce too.
Who’s coming over? ‘Cause I can’t eat all this by myself. But trust me, I’m not leaving a single bite behind.
