Stuffed Walleye Recipe
Stuffed Walleye Recipe photo by Taste of Home

Stuffed Walleye Recipe

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Walleye is the No. 1 game fish in the Midwest. It's a thrill to catch and tastes great, too. This recipe, created by my husband, is a favorite of my family.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 4 bacon strips, halved
  • 1/4 cup chopped onion
  • 2 celery ribs, finely chopped
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
  • 1/4 cup butter, cubed
  • 4 cups crushed seasoned stuffing
  • 1-1/2 cups boiling water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 walleye fillets (about 8 ounces each)

Nutritional Facts

1 serving (1 each) equals 713 calories, 30 g fat (13 g saturated fat), 279 mg cholesterol, 1,651 mg sodium, 46 g carbohydrate, 5 g fiber, 61 g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels; drain. In the same skillet, saute the onion, celery and crab in butter until vegetables are tender. Transfer to a large bowl; add the stuffing, water, salt, pepper and cayenne; toss to moisten.
  2. Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon stuffing mixture over fillets; top each with two pieces of bacon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Stuffed Walleye in Country August/September 2002, p51

Nutritional Facts

1 serving (1 each) equals 713 calories, 30 g fat (13 g saturated fat), 279 mg cholesterol, 1,651 mg sodium, 46 g carbohydrate, 5 g fiber, 61 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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