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Seafood Cakes with Mustard Crema

Photo: Kana Okada; Styling: Sara Quessenberry
Prep time 30 mins
Yield 4 servings (serving size: 2 cakes and about 4 teaspoons sauce)

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.