Seafood Cakes with Creme Fraiche Dipping Sauce

TOTAL TIME: 32 min
Prep: 20 min
Inactive Prep: --
Cook: 12 min
 
YIELD: about 1 dozen appetizers
LEVEL: Intermediate

ingredients

SEAFOOD CAKES:
  • 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
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    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.
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