Note from Tony Dean: If you're tired of the same old fried or beer-battered walleye and want a delicious change of pace, this recipe is for you. After watching Chef Mark Mancuso prepare it for one of our television shows, and then tasting it, I knew this was one I'd have to try at home.
Surprise, it's even easier to prepare than it looks. And this is the tastiest walleye meal I've ever eaten. If sweet corn's not in season, and it wasn't on my first try, feel free to substitute canned or frozen corn. The Old Bay Seafood seasoning adds a great touch and goes so well with crab. Don't feel restrained by the "pinch." Feel free to add more or less, depending on your taste. Lemon-infused olive oil adds a nice finishing touch, but if you can't find it in your neighborhood grocery store, add freshly squeezed lemon juice. I much prefer the fresh stuff to the Real Lemon Juice and only use the latter if it's all I have available and the stores are closed.
This dish goes well with a good white wine. I recommend a chardonnay, Pinot Grigio or a nice chablis.
INGREDIENTS
One half diced red onion Two stalks diced celery One ear of sweet corn Eight ounces lump crab meat One egg One cup bread crumbs One pinch Old Bay Seafood seasoning Two TBSP unsalted butter Freshly grated parmesan cheese to taste Lemon infused olive oil
PREPARATION
Begin by pre-heating your oven to 450 degrees. (Convection ovens require less cooking time).
Put the corn, onions and celery into a saute pan and cook over moderate heat until the onions turn slightly opaque. Add the pinch of Old Bay Seafood seasoning (or more or less, depending on your tastes).
Then add the crab meat, parmesan cheese and bread crumbs. Remove from the saute pan and place it into a bowl. Add the egg and mix thoroughly. The egg binds everything together. Take it out of the pan after mixing, form into two balls, place on a cookie sheet, and wrap each of the balls with a walleye filet.
Place into the hot oven and cook for eight to ten minutes. When the fish is tender and flaky, it's done.
