Seafood Cakes with Mustard Crema

By LaLaCooks

Serve with Watercress salad*


* Combine 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon pepper. Toss with 5 cups trimmed watercress.

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)

Details

Servings 30
Adapted from find.myrecipes.com

Preparation

Step 1

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.