Mini Seafood Cakes with Creamy Lemon Sauce
Savor the taste of the sea with these delectable Mini Seafood Cakes with Creamy Lemon Sauce, a perfect appetizer or light meal for seafood lovers! Packed with succulent shrimp and sweet lump crab meat, these bite-sized cakes are seasoned to perfection with Old Bay, fresh herbs, and a touch of Dijon mustard for a flavorful punch. Crispy on the outside and tender on the inside, they pair beautifully with the zesty and velvety lemon sauce made with sour cream, heavy cream, and a hint of garlic. Ready in just 35 minutes, these golden seafood patties are ideal for entertaining or an indulgent weeknight treat. Garnish with a sprinkle of fresh chives for added flair and serve warm for a dish that’s guaranteed to impress.
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Recipe Information
Ingredients
- 250 g fresh shrimp, peeled and deveined
- 250 g lump crab meat (picked over for shells)
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 large egg
- 2 stalks green onion, finely chopped
- 2 tbsp parsley, finely chopped
- 1 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely minced
- 1 tbsp chives, finely chopped (optional garnish)
Instructions
Finely chop the shrimp into small pieces and combine with the crab meat in a mixing bowl.
Add panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, parsley, Old Bay seasoning, salt, and black pepper to the seafood. Mix gently until well incorporated.
Using your hands or a small scoop, form the mixture into 12 mini patties, approximately 2 inches in diameter. Place the patties on a parchment-lined tray and chill in the refrigerator for 15 minutes to firm up.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large nonstick skillet over medium heat.
Cook the seafood cakes in batches, frying each patty for 3-4 minutes per side until golden brown and cooked through. Add more oil and butter as needed for subsequent batches.
While the cakes are cooking, prepare the creamy lemon sauce. In a small saucepan, melt 1 tablespoon of butter over low heat, then add minced garlic and sauté for 1 minute until fragrant.
Stir in sour cream, heavy cream, lemon juice, and lemon zest. Cook over low heat for 2-3 minutes, stirring frequently, until warmed through. Do not let the sauce boil.
Serve the seafood cakes warm, drizzled with the creamy lemon sauce, and garnish with chopped chives if desired.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1066 mg | 356% | |
| Sodium | 3781 mg | 164% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 13.1 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 611 mg | 47% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
