Mini Seafood Cakes With Creamy Lemon Sauce

photo by Nif_H

- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
18 cakes
- Serves:
- 18
ingredients
- 1 (14 ounce) canned salmon, drained
- 2 (6 ounce) canned crabmeat, drained
- 1⁄2 cup red onion, finely chopped
- 2 eggs, lightly beaten
- 3⁄4 cup plain breadcrumbs
- 2 teaspoons Worcestershire sauce
- 2 teaspoons liquid smoke
- 1 cup sour cream
- 1 lemon, juice of (about 1 tablespoon)
- 1 teaspoon lemon pepper
directions
- Preheat oven to 350°. Grease or butter 18 cups of muffin pans; set aside.
- In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
- With a large spoon, gather bits of the salmon mixture (about the size of a golf ball) and drop into a cup of the prepared muffin pan. With your fingers or back of a spoon, flatten them into the muffin cup. Brush your fingers (or spoon) across the tops so they are smooth and even.
- Bake at 350° for 20-25 minutes, or until the edges are very lightly browned.
- While the cakes are baking, mix together the sour cream, lemon juice and lemon pepper until well blended and creamy. Store in refrigerator until ready to serve.
- Remove pan from the oven, and let cakes cool for about 15-20 minutes. Remove cakes and transfer to serving platter. Serve with Creamy Lemon Sauce.
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Reviews
-
Really nice flavour but a little on the dry side. I had some trouble getting them out of the pan so I left a bit of each behind! I would maybe use another egg for binding and for moisture. I really really like the dip! The sour cream and lemon juice are great together. I was out of lemon pepper so I opted to use freshly ground pepper and lemon zest. It worked out great. My DH really enjoyed this as well. Good luck in the contest! :)
RECIPE SUBMITTED BY
NorthwestGal
United States
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