A delightful twist on the classic crab cake, combining walleye and crab for a flavorful and satisfying dish.
Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly.
Using parchment paper on the baking sheet can make cleanup easier.
In a mixing bowl, combine the walleye, crab, green onions, red bell pepper, mayonnaise, egg, and Dijon mustard. Mix until well incorporated.
Ensure the walleye is flaked into small pieces for even distribution.
Form the mixture into small patties, suitable for appetizers or larger for main courses.
Chill the patties in the refrigerator for 15 minutes to help them hold their shape.
Coat each patty with breadcrumbs, ensuring an even layer.
Press the breadcrumbs gently onto the patties to help them adhere.
Place the patties on the prepared baking sheet and bake on the top rack for 15 minutes, flipping halfway through, until golden on both sides.
Use a spatula to carefully flip the patties to avoid breaking them.
Serve the patties immediately, garnished with fresh dill and accompanied by a lemon dill sauce.
For a zesty touch, serve with lemon wedges on the side.
