Best recipe ever

[jerry]

I cooked this last night using Walleye - altering the best crab cake recipe I use. Just weanted to share the best I ever made in 30 years of cooking Walleye, other than just fried.

1# chopped walleye
1 small can crab with liquid
1 stick of butter melted
2-3 green onions or 1/4 large sweet onion chopped
1/4 skinned red pepper chopped
1/4 - 1/2 C parsley chopped
1/4 C Miracle Whip (optional) I used it after a comparable test run
1 egg beaten
1/2 c seasoned bread crumbs
Bread crumbs for rolling
pinch old bay

Mix all, roll in crumbs, put on a greased cookie sheet, bake on top rack for about 15 min, flipping once, until golden on both sides.

[RDJ]

What Temp did you bake these cakes at Jerry, I want to try this one!! RJ in Montana..

[jerry]

Im sory for not putting it in, but bake it at 350- you will not be disappointed

[Mike(Co)]

Jerry

Did you make patties, then roll in crumbs? Sorry, I want to try this but I want to do it right.
Thanks
Mike

[JimFish]

Sounds good but how important is the crab juice?

[Jerry]

Yes make patties then roll in crumbs. And yes the crab juice is a must. The crumbs will suck it up.
Jerry

[mac]

No question, these are great!!!! Just got done using the reciepe and they were hard to beat compared to any fish reciepe. I started out baking them, but it took a long time to get them to either cook or brown and meanwhile, my wife is looking up crabcakes in her reciepe books and telling me that the ones in the cook books all pan fry them.
I finished cooking them in the fry pan which gave them a nice brown crust.
I had enough mix left over for two more so I started them in the fry pan on medium and they cooked in 10-12 minutes. (about 8 minutes on the first side and 4 minutes on the second) Definitely something to surprize the boys with on our next trip to Canada after they get tired of a few days of fried fish.

[ET]

Jerry...your recipe sounds absolutely terrific! Showed it to my wife and she had some questions. So I hope you don't mind. Here goes:

#1. Do you have to roast the red pepper first in order to get it peeled? Or, just how do you peel it?

#2. What is "old bay" and is there any substitute that would also work - for example crumbled bay leaves?

#3. How much mixture do you use per crab cake, i.e., 1/3 cup? 1/2 cup, or ???

#4. How many "cakes" does this recipe make?

Much thanks ahead for your response. ET

[Peanut]

I'm gonna try em in the next day of so. I think I will pan fry both sides quickly to get them brown, then transfer to the oven to bake. Jerry, do you see any problems with this alternative?

Also, what, if any, sauce do you eat these with?

derrek.

CANADIAN WALLEYE OPEN UP AND SAY "EH"!

[mac]

Peanut,

They will be done after you have browned them and you will have eaten them up before you could get any sauce applied, they are that good.

[mac]

I made patties a little bigger than a hamburger as any larger would be hard to handle and got 6 that size using what was possibly 1 1/2 # of perch that I cut in 3/4 inch chunks. I had a mixture about the size of 2 # of hamburger if that is any help. I think you could add more fish and still have the same results as far as flavor. My wife and I could only eat 4 patties and so because they have raw egg in them that I didn't want to have sit overnite, I cooked the extra 2 patties and will try them microwaved tonite.

[Mike(Co)]

Im not familiar with Old Bay either what is it?
Thanks

[Doug D]

Jerry-

Is your fish pre-cooked or raw?

Thanks

[Doug D]

Being from Maryland, I can advise all interested parties that Old Bay is a seasoning that hails from MD. made by the McCormick which is based here in MD. It is commonly used in steaming our famous MD. Blue Crabs, but is added to any seafood dish. Any Cajun seafood spice can come in a close second, to the magic blend of Old Bay and is sold in the rectangular yellow can.

[jerry]

No I do not roast the red pepper first. You cqan flamb'e it on a stove, but I just peeled it with a knife for such a smll amount.

Old Bay spice is used on the coast for crab cooking. It is a cayenne pepper mix with spices. In general, it is hot spices in a mix. You can creatre your own.

I make the cakes about an inch thick and a slarg as you want. Mine are about three inches wide.

the mix makes about 8 cakes

[Jerry]

You can fry them, but I would recommend frying them in butter with a littleoil-Tablespoon.

The fish I use is raw walleye

Again, Old Bay is not necessary. You can use cayanne pepper for the ting affect or just omit it. You can purchase Old Bay Any decent graocry store. It will be with the spices. My can has bee around for 25 years and still kicking.
Jerry

[Jerry]

Due to the response, I will leave my address for any folow ups- should I get to buisy and miss the board. c.jeke@worldnet.att.net

I will say that my culinary skills rely on the KIS method. I try to make it, serve it and get a response of wanting more. Too many spices confuse the palate. If I come up with another goodie, I will post it. I can say for all to try Oysters Rockefeller using walleye. It also is great.
GB
Jerry

PS: I hope that Brenda's surgery went well yesterday.

[Atomic Eye]

Thanks much for the recipe. We will try it with some of the modifications recommended.

But, have you ever eaten walleye tempura? Impress your guests! Fabulous! Stunning! Buy a box of tempura mix at a Japanese grocery store and go for it.

The Walleye Insider "Walleye in white wine sauce" recipe is also very, very good. Elegant with a dry sauvignon blanc wine.

"Shore Lunch" breading in regular or Cajun is always a great standby. Heck, how can you beat a delicious, low fat, high protein food like walleye?

Atomic Eye -- "Gone Fission!" or is that "Fish-on?"

[mac]

Just an update, I microwaved the 2 patties leftover from last night and they were great!! Only wish there had been more!

[Boatnut]

I'm a big fan of "Shore Lunch". will have to look for the walleye in wine sauce recipe as well as try the Tempura thing.

Dont' forget to make up a batch of Walleye Chowder to keep ya warm during the winter months. I posted a great recipe in the recipe section here on walleye central.

[Jerry]

I have found the chowder recipe and will try it for a hearty winter meal. I wll search for tempura and try it also soon.
Jerry

[Atomic Eye]

Jerry & Boatnut,

If you make walleye tempura, you won't regret it if you make some whole mushrooms, sweet potato (yam) slices, and green chile (if you have this fresh in your part of the country) tempura. The tempura box will probably have a recipe for a Ponzu dipping sauce. I recommend it. If it doesn't, you can make a reasonable dipping sauce from soy sauce, a little vinegar, some sugar, and some sesame oil to your taste preference.

Sunset Magazine had a killer white fish soup recipe (a sort of boullebaise of clams, mussels, shrimp, white fish, yukon gold potatoes, leek) a few years ago that would work great with a bigger WE filet.

Bon appetit!

Atomic Eye -- "Gone Fission!" or is that "Fish-on?"

[Texeye]

Jerry,thanks for the great recipe! I tried it last night and have to agree...it's one of the best.I shared some of the patties with family members and had the same response.The recipe is tucked away with my favorites. "Only thang better'n good fishin is good eatin"

[AquaMan]

Jerry, that sounds spectacular and I will try it this season for sure.

For those that would like a good sauce to try, these cakes scream for a cocktail sauce that we have been making for generations.

In a small mixing bowl add and mix: (This can be doubled)

1/2 cup ketchup
3 Tsp. Shredded Horse radish (The fresher the better and add more for better zing)
1 Tbls. Worcestershire Sauce
1 Tsp. Lemon or Lime Juice
Pinch of Old Bay
Pinch of salt
Pinch of sugar

Serve sauce chilled. Great with Shrimp, too.

Enjoy!

AquaMan~~~~~~~~~~~~~~~~~~~~~

It all begins and ends at the water's edge...

[Suzuki]

I just made this and it is very good.

[tj1n]

Thanks for the recipe!

I love Fish fried, baked, bbq'd, etc.... One of the easiest and tastiest is the old beer batter recipe: If you already have it great if not, here goes:

1 cup - flour
1 cup - stale beer (leave it in a glass all day.)
1 egg
1 Tsp. - baking powder
1.5 Tsp. - salt
1.5 Tsp. - sugar

Dry thoroughly up to 2 lbs. of fillets. Completely heat deep fat fryer. Mix all ingredients in a bowl. Dip fish in batter and Deep Fry.

Hints: Less fish at a time works the best and make sure they are golden brown prior to removing from the grease.

Typing this recipe alone makes my mouth water! Hope you like it~

Travis J.

[Atomic Eye]

Yo,

We got a wonderful, light, crusted WE recipe that we were sworn to secrecy by the chef of a great restaurant near Madison, Wisconsin("have to kill you if I reveal it") that is really similar to yours. We recommend yours to maintain our SS pension. Try to guess the restaurant we refer to near Madison??

In response to a question, you can find a bunch of Ponzu dipping sauce recipes (and a whole lot more!!) for WE tempura at:
www.foodtv.com

"Let's take it up a notch!"

Atomic Eye -- "Gone Fission!" or is that "Fish-on?"

[ET]

Jerry....the wife made supper this evening using your crab cake recipe. It was "Absolutely Spectacular." I'm one who loves my sauces -but truly this recipe is sooooo good - it not only does NOT need a sauce - but using a sauce with these crab cakes takes away from the very subtle, delicate and delicious flavor. She fried them in Crisco- so perhaps a little less butter is in order than if you were baking them as your recipe suggests. Thanks much for sharing it with us.... And for giving us one more reason to pursue those wonderful walleye....
- Not that anyone on Walleye Central needs an excuse ;) ET

[Jerry]

I am glad that you all have enjoyed the cakes as much as we did. Tomorrow, I am going to have tne chowder recipe. It is cald, snowing and time for some harty soup.
GB,
Jerry

[jerry/pa]

thanks it turned out great..

[RayChamp]

What do I

[jerry]

i MADE THE CHOWDER RE3CIPE THIS PAST WEEK AND IT WAS VERY GOOD i WILL PUT IT IN MY RECIPE BOX.
jERRY