Seafood Cakes with Creme Fraiche Dipping Sauce

Total Time:
32 min
20 min
12 min

about 1 dozen appetizers

  • Seafood cakes:
  • 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
  • Dipping sauce:
  • 4 ounces creme fraiche
  • 4 ounces sour cream
  • 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.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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