Mini Seafood Cakes With Creamy Lemon Sauce Recipes

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SEAFOOD CAKES WITH CREME FRAICHE DIPPING SAUCE

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield about 1 dozen appetizers

Number Of Ingredients 14



Seafood Cakes with Creme Fraiche Dipping Sauce image

Steps:

  • Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
  • Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
  • Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.

2 tablespoons butter
1/2 pound bay scallops
1/2 pound 31 to 40 size shrimp, deveined and tails removed
1 tablespoon chopped fresh flat leaf parsley leaves
1/2 cup panko bread crumbs
1 tablespoon garlic powder
1 lemon, zest finely grated
1 fresh mango, peeled, cut away from the pit and diced
1/2 cup mayonnaise (or more as needed to bind patties)
1/4 cup Parmesan
Salt and freshly ground black pepper
1 tablespoon olive oil, plus more as needed
4 ounces creme fraiche
4 ounces sour cream

SEAFOOD CAKES WITH HERB SAUCE

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20



Seafood Cakes with Herb Sauce image

Steps:

  • In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Categories     Food Processor     Mustard     Onion     Pepper     Appetizer     Fry     Shrimp     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 6 first-course servings

Number Of Ingredients 12



Shrimp Cakes with Chili-Lime Cream Sauce image

Steps:

  • Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

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