Lunch

Crunchy Red Snapper Mini Cakes is for Lunch.

Crunchy Red Snapper Mini Cakes takes 30 minutes to prepare.

Crunchy Red Snapper Mini Cakes takes 30 minutes to cook.

Crunchy Red Snapper Mini Cakes makes 12 servings.

The ingredients for Crunchy Red Snapper Mini Cakes are:

32 oz red snapper fish
3 clove Garlic
1 tsp McCormick Cajun Seasoning (by TTROUBLE)
2 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
2 tsp Thyme, fresh
2 tbsp chopped Onions, raw
2 tbsp Soy Sauce
.5 cup Butter, salted
.5 cup (4.86 large eggs) Egg, fresh, whole, raw
120 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 tbsp Parsley, dried
2 tsp McCormick Old Bay Seasoning (by KATANMOL)
4 clove Garlic
2 1tsp Olive Oil
10 pat (1" sq, 1/3" high) Butter, salted
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tsp Thyme, fresh
1 tsp Pepper, black
2 tbsp Horseradish
4 fl oz White Wine
1 serving Lemon, fresh squeezed, juice of one whole lemon

Here is how you make Crunchy Red Snapper Mini Cakes:

mix in processor all ingredients from red snapper thru eggs. Mix till fish is smooth. Make 1oz meatballs then lightly flatten in the mixture of crumbs, parsley and seasoning. Heat skillet with 2 tbs oil, brown and cook each cake 3-4 minutes on each side. (cook to 155 degrees-Keep warm)SAUCEbrown garlic in oiladd remaining ingredients and simmer until thicken.serve 3 mini cakes on 2oz of sauce, garnish with fresh thymeServing Size: 36 1oz cakesNumber of Servings: 12Recipe submitted by SparkPeople user JAMIE553.

The nutritional information for Crunchy Red Snapper Mini Cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 391.9

• Total Fat: 29.0 g
• Cholesterol: 148.4 mg
• Sodium: 468.6 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.7 g
• Protein: 21.4 g