Walleye and Crab cakes?

[leech~~]

Had some left over Walleye from a 4th fish fry and was thinking of making some fish cakes using Walleye and a can of crab meat along with.

Any good recipe I-Der's? Never tried them before?

[JP Z]

Here was a recipe Cheffrey had

Walleye Cakes Cheffrey

When I make fish cakes I like to do my best to keep the fish chunky so the cakes have a little character. Here is the recipe for the ones I do at Larsmont Cottages:

Walleye Cakes

3 lbs. Walleye (broiled)

1 large carrot shredded

2 stalk celery diced

1/2 medium red onion diced

4 cups panko (bread crumbs)

2 cups mayo

1 tsp Old Bay seasoning

S&P

Bake off your fish with a little salt, pepper & olive oil. Allow it to cool prior to mixing the ingredients. I like to add the fish last and mix everything with my hands only lightly breaking it up. Once mixed I use a ice cream scoop to portion and hand patty to form. Saute in a little bit of olive oil or egg wash, bread crumb and fry. Your choice.

Enjoy!

[bobbymalone]

leave the crab out. walleye alone makes a fantastic cake.

[ThunderLund78]

I've done this recipe a couple of times - VERY GOOD!!! Find a good creamy chipotle dipping sauce recipe (or buy it at the store) and you're in business!

[leech~~]

Thanks guys. I think I may have just about everything but the old bay seasonings. Off to Cub!

[leech~~]

Well I need to work on it.

The flavor was great but the texture was off, a little to soft and a lot of the patties didn't hold together well during cooking. Maybe more bread crumbs next time and not mix them in to far ahead where they get to wet and like jpz said keep the fish more chunky. I had seen one recipe that used two eggs. I wonder if that would have helped firm them up a bit more during cooking. Also, like Bobby said I may skip the crab meat next time. I think it made it a lot sweeter tasting then I liked. I did top them off with some morel's and a good sourdough rye bread.

I think I will have it next time! Thanks again for the ideas.

[hockeybc69]

We made seabass cakes for dinner tonight.... Wowsy!!! Awesome.

Not the recipe above. The carrot and celery just don't sound good to me.

[Jim Almquist]

This is the recipe I use with salmon.

Salmon Cakes

Dry

1 pound cooked salmon (no bones, crumbled)

1 ½ cup Town House Flipsides crackers (or Ritz)

½ cup celery, diced

½ cup onion, diced (red or white)

2 Tbsp. parsley, minced

1 tsp. Old Bay Seasoning

Wet

½ cup orange juice

3 Tbsp. mayonnaise

2 Tbsp. mustard

1 tsp. Worcestershire

2 eggs

Mix dry and wet separately then lightly mix together. Make patties and fry in olive or vegetable oil until golden brown. Garnish with lemon.

NOTES: The salt is in the crackers. If time permits, refrigerate patties 30 minutes to help keep them together when cooking. Lemon is a non-optional option. These ingredients are ?ballpark? amounts. Live and learn. It?s all Good!

[leech~~]

Thanks Jim.

This one sounds good too. I think I may have over used the mayo? Some recipes call for cups of it and you only have a few Tbsp. I think I need to throw in a few eggs as well.

[Jim Almquist]

I find that the time in the frig is another factor that really helps. I like to mix mine up a couple hours ahead of time and let them chill. Makes me wonder what freezing them would do or would it cause more problems.

[leech~~]

I find that the time in the frig is another factor that really helps. I like to mix mine up a couple hours ahead of time and let them chill. Makes me wonder what freezing them would do or would it cause more problems.

I think another part of my problem may have been just making them to big? Do you think a 1/4 lbs fish cake it to big!

I think I learned that lesson now! To long to cook through and they start to fall apart!

[Jim Almquist]

I have never weighed them but I would say they are pretty close to a 1/4 pound. I have used that recipe I posted around 7 or 8 times and only once did I I have break up while frying.