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Fourth of July brings fun, not fish
Tight Line Jr., Donny Branch - photo by Photo provided.

Well, wishing everyone a belated Happy Fourth of July. I hope you had a good one. The fireworks show at Half Moon Marina was excellent.
The big show that was on Fort Stewart also was a hit, with country singer Martina McBride being the headliner. The fireworks on River Street in Savannah had about 60,000 folks turn for it. I bet it was difficult to get a cold beer down there. But it sounds like a good time was had by all. It was also a safe holiday and that’s always good to report.
Not much happening on the fishing front. Last week, a couple a fellows I know went out. Mickey Parker said he caught about 12 trout but only one keeper. Bruce Buggs said he caught nothing but undersized whiting and small sharks. Travis Mobley caught 10 trout and had four nice keepers. One thing they are catching plenty of are crabs, so here is something to try out on your friends this weekend.
 Crab cakes
and spicy tartar
• The tartar:
½ cup of Dukes mayo
3 tablespoons sweet pickle relish
2 tablespoons capers (drained and rinsed)
1 teaspoon of stoned ground mustard
1/4 teaspoon of Toni shack`s

• Crab cakes
4 1-ounce slices of white bread
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 good tablespoon of Tabasco
1/4 teaspoon of fresh cracked pepper
1 pound lump crabmeat, shell pieces removed
1 large egg lightly beaten
1 large egg white lightly beaten
4 teaspoons olive oil
Garnish with parsley sprigs and lemon wedges. To prepare the tartar combine ingredients and whisk. Let stand 10 minutes.
To prepare crab cakes, place bread in food processor, pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white) mix well. Divide crab mixture into 8 equal portions. Form each portion into ½ inch thick patties. Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time in breadcrumbs.
Heat 2 teaspoons of oil in a large skillet over medium high heat. Add 4 patties cook 3 to 4 minutes or until golden brown. Repeat with remaining oil and patties. Serve up with the tartar and parsley and lemon wedges. Now head for the cooler and retrieve some cold ones for your guest. Let me know how it goes.
Now remember what Old Tight Line always said: Get out there and go fishing, and if you do, always remember to keep a tight line. I say get out there and wet a hook — it’s good for the soul.
Until next time, smooth sailing.  

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