Walleye Crab Cakes
Delight your taste buds with these crave-worthy Walleye Crab Cakes, a gourmet twist on traditional seafood patties! This recipe blends the delicate, buttery flavor of flaked walleye fillets with tender chunks of crab meat, all bound together with zesty Dijon mustard, fresh parsley, and a hint of Old Bay seasoning for a pop of coastal-inspired spice. Coated in crispy panko breadcrumbs and pan-seared to golden perfection, these cakes boast a satisfying crunch with a tender, flaky interior. Easy to make with just 20 minutes of prep time, these seafood cakes are perfect for entertaining or a family dinner. Serve them warm with a dollop of tangy tartar sauce, a squeeze of fresh lemon juice, or atop a crisp salad for a mouthwatering meal that feels like a fine-dining experience at home. Perfect for seafood lovers, these Walleye Crab Cakes bring elegance and irresistible flavor to your table!
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Recipe Information
Ingredients
- 1 pound walleye fillets
- 1 cup crab meat (lump or claw)
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 egg, beaten
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- optional: tartar sauce for serving
Instructions
1. Start by cooking the walleye fillets. Place the fillets in a pan with a light drizzle of water or olive oil over medium heat. Cook for 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork. Remove from the heat and let cool slightly.
2. Once the walleye is cool enough to handle, flake it into small pieces using a fork. Set aside.
3. In a large mixing bowl, combine the flaked walleye, crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, minced garlic, fresh parsley, beaten egg, and lemon juice. Mix gently until all the ingredients are evenly incorporated. Be careful not to overmix to preserve the texture.
4. Shape the mixture into 8 evenly sized patties, about 1/2-inch thick.
5. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the crab cakes to the skillet in batches, if necessary, to avoid overcrowding.
6. Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy on the outside.
7. Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
8. Serve the walleye crab cakes warm with a side of tartar sauce, lemon wedges, or a fresh salad for a well-rounded meal. Enjoy!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
