Seafood Cakes with Mustard Crema

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)

Preparation

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.

Nutritional Information

Calories:

337

Fat:

15.2g (sat 3.5g,mono 6.1g,poly 3.4g)

Protein:

32.1g

Carbohydrate:

16.1g

Fiber:

1.4g

Cholesterol:

207mg

Iron:

2.6mg

Sodium:

679mg

Calcium:

196mg