Mini Seafood Cakes With Creamy Lemon Sauce Recipe

Name: Mini Seafood Cakes With Creamy Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 350u00b0. Grease or butter 18 cups of muffin pans; set aside.
2
In a bowl, combine the canned salmon, crabmeat, onion, eggs, bread crumbs, Worcestershire sauce and Liquid Smoke. Mix thoroughly.
3
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.
4
Bake at 350u00b0 for 20-25 minutes, or until the edges are very lightly browned.
5
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.
6
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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14 ounce) canned salmon, drained, 2 (6 ounce) canned crabmeat, drained, 1/2 cup red onion, finely chopped, 2 eggs, lightly beaten, and more.

Yes, Mini Seafood Cakes With Creamy Lemon Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Seafood Cakes With Creamy Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions