Best Mini Seafood Cakes With Creamy Lemon Sauce Recipes

Seafood Cakes image

Provided by Captain_67

Categories < 4 Hours

Time 1h30m

Yield 6 cakes, 3-6 serving(s)

Number Of Ingredients 15

1 lb chunky white fish (not flaky)
4 ounces peeled raw shrimp
4 ounces crabmeat (1 Dungeness crab cluster well picked)
1 onion, finely diced
1 garlic clove, finely diced
2 green onions, finely diced
24 Ritz crackers or 24 jatz crackers, crushed into chunks
2 tablespoons mayonnaise
1 egg
1 teaspoon dried parsley
1/2 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
2 tablespoons unsalted butter

Steps:

Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
Saute onion & garlic then remove to cool.
If fish was frozen, squeeze "gently" to remove excess water.
If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
Dice fish & shrimp into peanut size chunks.
Combine all ingredients & mix gently just until well blended.
Shape the mixture into 6 fat crab cakes & shape into discs.
Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).

Seafood Cakes with Creme Fraiche Dipping Sauce image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 32m

Yield about 1 dozen appetizers

Number Of Ingredients 14

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

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.