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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Yvonne Chavez
[email protected]Overall, I was disappointed with this recipe.
Ari
[email protected]I followed the recipe exactly and the cakes fell apart when I tried to flip them.
givers tv
[email protected]The sauce was too tangy for me.
Mark Adrian Wainwright
[email protected]These seafood cakes were a bit too dry for my taste.
sangay khandu
[email protected]Will definitely be making these again!
Marius Alexandru
[email protected]Loved the creamy lemon sauce!
Sunshine Chocolate
[email protected]Easy to follow recipe! The cakes turned out great!
Alivia Burries
[email protected]These seafood cakes were delicious! I made them for a brunch party and they were a big hit. The cakes were moist and flavorful, and the sauce was tangy and creamy. I will definitely be making these again.
Imdad ali Rajper
[email protected]I love seafood cakes, and this recipe is one of the best I've tried. The cakes are crispy on the outside and tender on the inside, and the sauce is creamy and tangy. I will definitely be making these again!
Desmond Faith
[email protected]These mini seafood cakes were a hit at my dinner party! They were easy to make and packed with flavor. The creamy lemon sauce was the perfect finishing touch.