Mini Seafood Cakes With Creamy Lemon Sauce

Recipe by Northwestgal
READY IN: 40mins
SERVES: 18
YIELD: 18 cakes
UNITS: US

INGREDIENTS

Nutrition
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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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