Seafood Cakes with Creme Fraiche Dipping Sauce Recipe

Name: Seafood Cakes with Creme Fraiche Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 ounces creme fraiche; 4 ounces sour cream

Servings: persons

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
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.
2
Transfer to a mixing bowl and add mango, mayonnaise and Parmesan.
3
(If necessary, add more mayonnaise to bind patties.)
4
Season, to taste, with salt and pepper.
5
Form into 2-inch patties.
6
Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown.
7
Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
8
Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Seafood Cakes with Creme Fraiche Dipping 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.

Seafood Cakes with Creme Fraiche Dipping Sauce

How did you like this recipe?

Frequently Asked Questions