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
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.
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Iddrisu Zuweira
[email protected]I'm always looking for new seafood recipes. These seafood cakes are definitely a keeper.
PRINCE RANKIN254
[email protected]These seafood cakes are a great way to use up leftover seafood. I always have a few shrimp or crab legs in my freezer.
Md Parvis
[email protected]I love that these seafood cakes are baked instead of fried. It makes them a healthier option.
Harrison Townshend
[email protected]These seafood cakes are perfect for a party. They're easy to make ahead of time and they can be served hot or cold.
Martha Matsimbi
[email protected]I made these seafood cakes in a dairy-free version and they were still delicious. I used almond milk instead of regular milk and vegan butter instead of butter.
Boss Wll
[email protected]I made these seafood cakes in a gluten-free version and they were still amazing. I used gluten-free breadcrumbs and flour.
Mohammad Ahmad
[email protected]I'm a vegetarian, so I made these cakes with tofu instead of seafood. They were delicious!
Md Arif King
[email protected]I'm allergic to seafood, so I made these cakes with chicken instead. They were still really good!
Meer haseeb
[email protected]These seafood cakes were a total flop. They were bland and mushy. I won't be making them again.
Monica Ramirez
[email protected]I followed the recipe exactly, but my seafood cakes didn't turn out as crispy as I would have liked. I'm not sure what went wrong.
Sughra Khan
[email protected]The seafood cakes were good, but I found them to be a bit dry. I think I'll try adding some more moisture to the mixture next time.
Zaid Goodall
[email protected]These seafood cakes were a bit too fishy for my taste, but the creme fraiche dipping sauce was delicious.
Dorcas Luyeye
[email protected]I'm not a big fan of seafood, but I really enjoyed these cakes. The creme fraiche dipping sauce was the perfect way to balance out the flavors.
slman farsi
[email protected]Delicious! I made these seafood cakes for my family and they loved them. The creme fraiche dipping sauce was a great addition.
Julius Juhne
[email protected]These seafood cakes were easy to make and they tasted great. I served them with the creme fraiche dipping sauce and it was a perfect combination.
Tasnim Bouyahyaoui
[email protected]I followed the recipe exactly and the seafood cakes turned out perfectly. They were crispy on the outside and tender on the inside.
George Mndia
[email protected]The seafood cakes were good, but the creme fraiche dipping sauce was amazing! I'll definitely be making that again.
Ava Ryle
[email protected]I've made these seafood cakes several times and they're always a crowd-pleaser. They're easy to make and the results are always delicious.
Lemon Lime
[email protected]These seafood cakes were a hit at my dinner party! The creme fraiche dipping sauce was the perfect complement to the savory cakes.