Seafood Cakes with Mustard Crema

Seafood Cakes with Mustard Crema
Adapted from find.myrecipes.com
Seafood Cakes with Mustard Crema

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

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)

Directions

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.

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