MINI SEAFOOD CAKES WITH CREAMY LEMON SAUCE
For this appetizer, I added a few new twists to an old favorite. But these are baked instead of sautéed. And I add crabmeat, which I think results in a more robust flavor sensation. Shaping them into miniature cakes instead of full-size patties makes them a fantastic appetizer choice for your next get together, whether it's a buffet potluck or Sunday Brunch. You can serve them as is or with the light and refreshing Creamy Lemon Sauce (which utilizes sour cream instead of mayonnaise, which is safer for the buffet table).
Provided by Northwestgal
Categories < 60 Mins
Time 40m
Yield 18 cakes, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
- In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
- With a large spoon, gather bits of the salmon mixture (about the size of a golf ball) and drop into a cup of the prepared muffin pan. With your fingers or back of a spoon, flatten them into the muffin cup. Brush your fingers (or spoon) across the tops so they are smooth and even.
- Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
- While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy. Store in refrigerator until ready to serve.
- Remove pan from the oven, and let cakes cool for about 15-20 minutes. Remove cakes and transfer to serving platter. Serve with Creamy Lemon Sauce.
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Ara TheExplorer
[email protected]These seafood cakes are delicious! I love the crispy exterior and the tender, flavorful interior.
Arman Raza
[email protected]The recipe was easy to follow and the cakes turned out great. I would definitely recommend this recipe.
Avwoba Godday
[email protected]I made these seafood cakes for a brunch party and they were a big hit. I'll definitely be making them again.
Far han
[email protected]These seafood cakes are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Ashley Greenlee (Mrs.DrakoStar)
[email protected]I'm not a big fan of seafood, but I really enjoyed these cakes. The creamy lemon sauce is amazing!
Jabar Gujjar
[email protected]These seafood cakes are a great way to use up leftover seafood. They're also a delicious and easy appetizer.
Kailyn Posey
[email protected]I love the combination of flavors in this dish. The seafood cakes are savory and the creamy lemon sauce is tangy and refreshing.
Muwonge Albert
[email protected]The recipe was easy to follow and the cakes turned out perfectly. I will definitely be making these again.
Blessing Baby
[email protected]I made these for a party and they were a huge success! Everyone loved them.
Usman Shehu
[email protected]These seafood cakes were a hit with my family! The creamy lemon sauce was the perfect complement to the crispy cakes.