Mini seafood cakes with creamy lemon sauce (recipe)
| Mini seafood cakes with creamy lemon sauce (recipe) | |
|---|---|
| Name | Mini seafood cakes with creamy lemon sauce |
| Ingredients | Canned salmon • Red onion • Eggs • Worcestershire sauce • Liquid smoke • Sour cream • Lemon • Lemon pepper |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.666666666 |
| Keto friendliness | Keto friendly |
| Calories | 105.5 |
| Fat | 4.8 |
| Protein | 10.8 |
| Carbohydrate | 5 |
| Fiber | 0.7 |
| Net carbohydrates | 4.3 |
| Sugar | 0.6 |
| Saturated fat | 2.1 |
| Cholesterol (mg) | 64 |
| Sodium | 204.9 |
| Servings | 18 |
| Yield | 18 cakes |
| Reviewaggregate | |
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Time:
Prep Time in Hours and Mins:40M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mini seafood cakes with creamy lemon sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Mini seafood cakes with creamy lemon sauce (recipe) image(external)
Recipe instructions
- Preheat oven to 350 8. 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.
- Bakeat 350 8 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.
Food tags
For Large Groups"
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