Seafood Cakes with Mustard Crema

Photo: Kana Okada; Styling: Sara Quessenberry

Yield: 4 servings (serving size: 2 cakes and about 4 teaspoons sauce)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 15.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.4g
  • Protein: 32.1g
  • Carbohydrate: 16.1g
  • Fiber: 1.4g
  • Cholesterol: 207mg
  • Iron: 2.6mg
  • Sodium: 679mg
  • Calcium: 196mg

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)

Preparation

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