Recipe courtesy of Robert Irvine
Seafood Cakes with Creme Fraiche Dipping Sauce
Total:
32 min
Active:
20 min
Yield:
about 1 dozen appetizers
Level:
Intermediate
Total:
32 min
Active:
20 min
Yield:
about 1 dozen appetizers
Level:
Intermediate

Ingredients

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

Directions

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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