Walleye Cakes (twist on crab cakes)

By draingal

Perch, walleye, crappie and many other fish work too. The cakes also work on a foil-lined baking sheet placed on a grill.

Ingredients

• 8 eggs, whole
• 4 1/2 cups mayonnaise
• 1 tbsp. dry mustard
• 2 1/2 tbsp. old bay seasoning
• 1/4 bunch parsley, freshly chopped
• 1 small yellow onion, finely chopped
• 5 lbs. walleye fillets, cooked

Preparation

Step 1

In a large mixing bowl mix the above ingredients (not the fish) to make the dressing and keep chilled.
Line a baking sheet with fillets; season with salt and pepper; squeeze on the juice from one lemon and sprinkle with white wine. Bake for 10 to 13 minutes, until just cooked through. Chill, then flake into a mixing bowl. Remove any bones.
1 lb. loaf of white sandwich bread
4 oz. butter
2 tsp. Old Bay Seasonings
Remove the crust from the bread and cut the bread into small cubes. In another large mixing bowl, add the bread cubes and half the dressing, reserving the other half. Blend in the ingredients until the dressing has been absorbed by the bread. You may need to add more dressing.
Gently mix the cooked fillets into the mixture, being careful not to break up or shred the fillets completely. The mixture should hold its shape when formed into a ball with your hands. If it's too loose, add more dressing.
Form into small cakes of desired size - 4 to 5 oz. cakes for entrees.
Place the cakes on a greased cookie sheet top with a small amount of butter seasoned with Old Bay, and place in 400 degree oven for 10 to 12 minutes until golden brown.
Serve with Mustard Mayonnaise or your favorite tartar sauce.
1 cup mayonnaise
1 tbsp. dry mustard
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
thinned with a small amount of light cream