Rating: 4.5 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light October 2009


Credit: Kana Okada; Styling: Sara Quessenberry

Recipe Summary

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


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

Nutrition Facts

337 calories; fat 15.2g; saturated fat 3.5g; mono fat 6.1g; poly fat 3.4g; protein 32.1g; carbohydrates 16.1g; fiber 1.4g; cholesterol 207mg; iron 2.6mg; sodium 679mg; calcium 196mg.