Seafood Cakes with Mustard Crema

Seafood Cakes with Mustard Crema Recipe
Photo: Kana Okada; Styling: Sara Quessenberry


4 servings (serving size: 2 cakes and about 4 teaspoons sauce)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 337
Fat 15.2 g
Satfat 3.5 g
Monofat 6.1 g
Polyfat 3.4 g
Protein 32.1 g
Carbohydrate 16.1 g
Fiber 1.4 g
Cholesterol 207 mg
Iron 2.6 mg
Sodium 679 mg
Calcium 196 mg


1/3 cup light sour cream
6 tablespoons chopped fresh parsley, divided
1 tablespoon stone-ground mustard
1/2 teaspoon black pepper, divided
7 teaspoons canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ounces peeled and deveined medium shrimp, chopped
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)


1. Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended. Set aside.

2. Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.

3. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2-inch-thick patties.

4. Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Serve with sauce.

Maureen Callahan,

Cooking Light

October 2009
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