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Striper/crab cakes
Give this one a try in about 90 days (hopefully). Take a 30 inch bass, stick a rope thru his mouth, let him come back from the fight(20 min), then bleed him overboard(treat him like a tuna), then into the salt ice mixture. Take home and fillet, cut out any blood meat (you will notice much less). Cube and steam, till it is 80 percent cooked. Go to store, pick up RED STAR CRAB MEAT (not claw meat), yes is is from china, but if you have ever seen the pacific blue crab, they look like our blue claws, except much bigger(if you have the cash, certainly get u.s blueclaws). Take you bass that is now chilled in fridge, drain out any fluid (may have jelled), lightly break up cubes so they are same sized as crab meat and fold in equal amounts crab meat. Let sit in fridge overnight. Take you favorite recipe, and make sure crab meat is 75% of the mass....remember, the true test of a great crab cake is it to not taste like breadcrumbs, and for the crab/fish to hold their shape, not be mashed. done properly, you cant tell the crab from the bass.
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