Rating: 4 stars 4
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A nice Minnesotan twist on crab cakes.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 fish cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.

  • Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties.

  • Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.

  • Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

Nutrition Facts

624 calories; protein 26.4g; carbohydrates 29g; fat 48g; cholesterol 65.2mg; sodium 869mg. Full Nutrition
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