Recipe courtesy of Robert Irvine

Seafood Cakes with Creme Fraiche Dipping Sauce

  • Level: Intermediate
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: about 1 dozen appetizers
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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


  1. 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.
  2. 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.
  3. Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.

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